Crab Florentine

2 10 oz pkgs frozen chopped spinach thawed
3 Tbsp butter
1 tbsp onion, minced
1 tsp lemon juice
1/2 tsp salt
2 tbsp flour
1 1/2 cups milk
1/4 cup dry sherry
1/2 cup Swiss cheese, grated
dash Worcestershire
salt and pepper
1 pound fresh crab meat
1 cup fine dry bread crumbs
grated Parmesan cheese
paprika
butter
Drain spinach and press out water. Melt 1 Tbsp butter in a small skillet, add onion and saute.  Add spinach, lemon juice and salt. Cover and cook 1 to 2 minutes, only until spinach is hot.  Remove from heat and spoon into 8 ramekins.  Flatten spinach out to completely cover bottom of a ramekin.  Melt remaining butter in saucepan, add flour and stir over low heat for 4 to 5 minutes.  Slowly add milk and stir until thickened.  Add sherry and cheese, stirring until cheese melts.  Add Worcestershire, salt and pepper. Remove from heat and add crab.  Spoon mixture over spinach.  Top with bread crumbs, Parmesan, paprika and dot with butter.  Bake at 350' for 20 minutes or until thoroughly heated.  Place under broiler until lightly browned.