Crab-Rice Rockefeller

Makes 8 appetizer servings.

Ingredients

 * 1/2 cup chopped Onion
 * 2 teaspoons margarine
 * 1 10-ounce package frozen chopped spinach, drained well
 * 1/2 teaspoon seasoned salt
 * 1/2 teaspoon ground black pepper
 * 3 cups hot cooked brown rice
 * 1/2 cup reduced calorie Mayonnaise
 * Vegetable cooking spray
 * 1 6-ounce package frozen lump or white crab meat, thawed
 * 1 tablespoon lemon juice
 * 1 tablespoon chopped fresh parsley
 * 1 tablespoon Worchestershire sauce
 * 2 tablespoons grated Parmesan cheese
 * 1 lemon, cut into wedges (optional)

Directions

 * 1) Cook Onion in margarine in large skillet over medium-high heat until Onion is tender.
 * 2) Add spinach, salt and pepper; heat thoroughly.
 * 3) Stir in rice and Mayonnaise.
 * 4) Spoon approximately 1/2 cup rice mixture into individual baking shells or ramekins coated with cooking spray.
 * 5) Toss crab meat with lemon juice,
 * 6) Top each ramekin with crab meat.
 * 7) Sprinkle with parsley and Parmesan cheese.
 * 8) Place shells on baking sheet and broil 4 inches from heat source for 2 to 3 minutes.
 * 9) Squeeze lemon wedges over hot mixture before serving, if desired.