Line a 2-1/2 quart casserole with the spinach. Then sprinkle with 1/4 lb Tillamook or cheddar cheese.

Add crab, onions, lemon juice, chopped parsley and sherry.

Then sprinkle the other 1/4 lb cheese over the top. Make up the cream sauce, and pour over all.

Dot the casserole with butter. Bake 1 hour at 50 degrees, it should be bubbling. Serves 8 to 10. Shrimp or other seafood may be used.