Instructions: In a large skillet, heat the olive oil, add the onion slices and cook over medium heat until the onions are softened and lightly colored, about 15 minutes. Set aside.

Set aside a few large chunks of crabmeat to garnish the salad. Combine the remaining crabmeat and the cream cheese in a small bowl and mix with a fork until thoroughly combined. Season to taste with salt and pepper.

Preheat the broiler. Arrange the bread slices on a baking sheet and lightly toast. Take the sheet from the oven and top the untoasted side of each slice with the crab mixture, mounding it slightly in the center.

Return the sheet to the oven and continue broiling until the crab mixture bubbles and is lightly browned, about 2 to 3 minutes. Set aside.

Coarsely tear the spinach leaves and put them in a large bowl. Reheat the onions and add the red wine vinegar with salt and pepper to taste. Pour the hot dressing mixture over the spinach and quickly toss to coat. The spinach should wilt slightly without fully cooking.

Immediately divide the spinach mixture among 4 individual plates. Top each salad with 3 crab croutes. Serve immediately.

This recipe yields 4 servings.

Comments: To show off large claw or leg pieces of crab, save them for garnishing the salad rather than crumbling them into the cream cheese mixture.

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