The Covered Dish - Warm Crab Dip

Going for simplicity this week with this very simple ‘Warm’ Crab Dip.
With all the activities, found in the month of May, this easy recipe will definitely come in handy for one of your gatherings.
I hope everyone’s Mother’s Day was an enjoyable time. I cooked dinner and our son, Phillip, and his wife, Paige, came by for dinner.
I’m not overly fond of large gatherings, waiting in line to get in a restaurant, or a sub-par dining experience, which boils down to cooking on Mother’s Day. What was the menu? My favorites, of course, baked beans, pork steak, cole slaw, rolls and apple crisp! I also tried a new version of homemade salsa, shared with me by friends from Phoenix, AZ. I switched out the Serrano peppers for jalapeno and found it much easier to enjoy!
This week there are multiple graduations around our community.
Then our son, is hitting the racetrack this weekend in Springfield, MO, so you know where Ervin and I will be. We got a little over half of the mulching done on the property, until we ran out of mulch!
Hopefully I’ll reach the garage with all my cleaning by weeks end.
I’m waiting for a big sale on strawberries as I prepare to make a few jars of freezer jam. I may have mentioned that last week too. If I buy them from the store I usually reach for the Driscoll brand as they have such good flavor. I’d head out to a u-pick farm, but we don’t have any near our home. Remember; I live in Stone County, and I mean, ‘Stone’ is what makes up the majority of our terrain. So, growing things takes a great deal more work. I am setting tomato plants this week with a screened grow cover as I endeavor to grow tomatoes this year. When your home is actually in the Mark Twain Forest growing can be quite a challenge.
I’m glad to be getting these outside projects accomplished since the temperatures are beginning to climb. It’s been a good week, and I look forward to another fruitful week here in the Ozark Mountains! Simply Yours, The Covered Dish.

Warm Crab Dip
1 cup crab meat, Recommend ‘lump’ when using canned crab.
1⁄2 teaspoon lemon juice
6 ounces cream cheese
1 teaspoon horseradish
1⁄4 cup finely diced onion, could use green also.
Using a fork break up the crabmeat and combine with softened cream cheese and lemon juice. Stir in horseradish and minced onion. Bake in a 350 degree oven until top is golden brown and bubbly. Serve with small crackers, should adequately serve 8 persons.