“Texas crabgrass” (or “Texas crab grass”) is a dish that consists of spinach (the green “grass”) and crabmeat. It is not known when or where the dish originated, but it is first cited in the 1970s, when spinach dishes and dishes with unusual names appeared. Some people insist that “real Texans” don’t eat spinach!
The Recipe Link
TEXAS CRAB GRASS
1/2 cup butter
1/2 medium onion, finely chopped
1 (10 oz pkg) frozen chopped spinach, cooked and drained
1 (7 oz) can crabmeat
3/4 cup grated Parmesan cheese
Melba rounds or crackers (to serve)
Slowly melt butter in heavy saucepan. Add onion and saute until soft.
Add spinach to onion mixture. Add crabmeat and cheese.
Transfer to chafing dish and serve with Melba rounds or crackers.
Source: Newspaper Clipping
Digitaria texana Texas Crabgrass
2 April 1978, Syracuse (NY) Herald-Journal, pg. 28:
MEET THE COOK: Sue Kranwinkle offers her recipe for California style Texas crabgrass, a spinach, onion, crabmeat and green chili salad, tomorrow at 10:35 a.m. on WFBL.
12 July 1985, Syracuse (NY) Post-Standard, pg. D1:
My partner’s Texas crab grass held its flavor. Served in a glass custard cup, it was a blend of crab meat and spinach served in a soupy au gratin sauce, topped with cheddar cheese. My partner spooned out every drop.