Don’t eat butt muffins.
I went Christmas shopping with my friend Sarah this week, and I bought the kids a muffin to share in their stroller to keep them busy. Then I abandoned her with them to hunt for toys. (She’s my sister-friend, you know, the kind you can be like, wanna come over for wine? K, here’s your wine. I’ll be back in an hour. Have fun with the kids!)
The problem was, it was a terribly crumbly muffin, which they shovelled from the paper bag only half-heartedly aiming for their mouths, slinging crumbs all over the floor of the store (I’m sorry, Winners) and anyone in their path.
It slipped my mind that Sarah has celiac disease, and a speck of gluten is like a chemical weapon to her. So basically, I left her with two tiny armed lunatics. But she forgives me.
Anyway, I’m pretty sure at least half of the one-year-old’s share went straight down his onesie shirt, because when I changed his diaper later, it was packed FULL of muffin remains. His reaction (of course) was immediate grabbing and a shriek of joy which I’m sure could be translated to “HEY! I produce snacks!” and I actually heard myself say, “NO! STOP! That was in your butt! We don’t eat butt muffins!”.
Good advice, really, just not something I ever thought would come out of my mouth.
(I think I need a vacation. Hey Sarah, you wanna come?)
Anyway, this post is coming to you from the past, because by this time (if all goes well) I am on the other side of the country at my mom’s house, hopefully offline and letting someone else handle the diaper snacks.
But I really wanted to share the crab dip with you because it’s an easy, yummy appetizer that everyone loves.
I saved some $$$ and tried canned crab for the first time ever, but (having grown up spoiled by the bounty of the Atlantic ocean) I wasn’t happy with its flavour. I’d definitely spend a few bucks more and buy refrigerated (if not fresh) next time. Or swap in cooked shrimp.
Baked Crab Dip
- 6 oz softened cream cheese
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tbsp finely minced chives
- 6 oz/170 grams crabmeat
- ¼ cup fresh breadcrumbs
- 1 tbsp melted salted butter
- finely grated zest of 1/2 lemon
- Preheat oven to 400ºF.
- Beat together cream cheese, mayonnaise, lemon juice and chives with a wooden spoon or stand mixer. Gently fold in crabmeat and spread in a baking dish (I used a 2-cup mini baking dish, but you could use a larger, shallow dish and bake for less time).
- In a small bowl, combine breadcrumbs, melted butter and lemon zest. Sprinkle over top of dip.
- Bake for about 20 min, or until bubbling hot and golden on top (it will only take maybe 10-15 minutes if a larger dish is used and dip is spread out more). Serve with baguette slices, crackers, etc.
Last Updated on December 18, 2016 by Jennifer Pallian BSc, RD