I Am All About the Easy

And it is realllllllly easy when you ask your 17 year old to make the most AWESOME hot crab dip ever!

Yes, another recipe - but, you see, we have a tendency to eat a lot when we are all home together. I have been craving crab and since it isn't quite the season for crab I tried looking up recipes for a hot crab dip. I never found one that I really had all the ingredients for looked good so I tasked the Squirrel to creating one. O.M.Goodness - this is good. Understatement of 2009.

Squirrel's Hot Crab Dip

2 cans crab, drained

2 bars of cream cheese, softened

1 bunch of scallions, chopped and divided

A couple of heaping tsp. size dollops of sour cream

2 tablspoons of Old Bay Seasoning [or more to taste]

1 teaspoon of garlic powder

A handful of grated parmesan cheese

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1. Mix all the ingredients together except 1/4 cup of the scallions and the cheese. Squirrel used our stand mixer, but you could use a handmixer or just whip it up with a whisk.

2. Pour into a greased baking dish [8x8? 9x9? Pick what fits]

3. Sprinkle the top with remaining scallions and parmesan cheese

4. Bake in a preheated 350 degree oven, covered, for 20 minutes. Remove cover and bake an additional 15 minutes until browned and bubbly.

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An awesome way to serve this is in a bread bowl. Take a loaf of unsliced bread [sourdough, rye] cut off one inch on the top, scoop out the insides and cut into bite size pieces. Pour hot crab dip into bread bowl. [If you do this save the extra scallions for after cooking to garnish.] So good.

We ate it with thin slices of crunchy french bread.

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I love that my kids can cook. :) And spoil me.