Crab dip isn’t inherently “holiday,” but it’s always just been that way for me growing up. I don’t ever remember having it any other time of year, even though I love it so much. Now that our diets have shifted, I love taking old favorites and making versions our entire family can enjoy.
And boy, do we enjoy these. Very easy, so delicious, and friendly to a lot of restricted diets (though not all – I use coconut, so I apologize to my tree nut allergy friends). But give these a try. Even if you’re not having any large gatherings, you’ll probably want the full portion just for yourself.
Classic, Cold Crab Dip (gluten, grain, dairy free)
Ingredients:
- 2 cups lump crab meat
- 4 oz cream cheese substitute I use Violife Just Like Cream Cheese
- 1/2 cup plant-based sour cream I use Forager brand
- 2 tsp Tony Chachereu0026#039;s Spice Nu0026#039; Herbs seasoning
- 1/3 cup celery chopped
- 1/2 cup red bell pepper chopped
- 1 1/2 tbsp chives chopped
- 1/2 tsp salt
Directions:
- In a large bowl, use a hand mixer to mix together the cream cheese and sour cream substitutes. Mix until smooth – which may take a few minutes.
- Add all the ingredients into the mix and fold gently to incorporate.
Baked Buffalo Crab Dip
Servings: servings
Calories: 300kcal
Ingredients:
- 4 1/2 cups lump crab meat
- 10 oz cream cheese substitute I use Violife Just Like Cream Cheese
- 1 cup plant-based sour cream I use Forager brand
- 1/3 cup garlic aioli dairy-free mayo I'm using Primal Kitchen brand
- 1/4-1/3 cup Frank's Red Hot
- 3/4 cup cooked bacon, chopped
- 1/3 cup green onions, chopped
- 1 tsp salt
- a handful pork rinds (pulverized to a panko-like texture)
Directions:
- In a large bowl, use a hand mixer to mix together the cream cheese and sour cream substitutes. Mix with an electric mixer until smooth - which may take a few minutes.
- Add the dairy-free mayo and Frank's Red Hot and mix until combined thoroughly.
- Fold in the bacon, lump crab meat, green onions, and salt, and stir gently. Pour into a heat-proof dish like a cast-iron skillet, smoothing the top. Sprinkle the pork panko overtop of the dish.
- Bake in a 375 degree oven for 30-40 minutes until warmed through and bubbling gently.
Crab Guacamole
Servings: servings
Calories: 300kcal
Ingredients:
- 2 large ripe avocados, cut in half, pitted, and flesh scooped out
- 1/2 tsp lime zest
- 1 1/2 TBSP fresh lime juice
- 1 tsp garlic powder
- 1 1/2 tsp salt
- 1/3 medium tomato, diced
- 1 TBSP jalapeno pepper, finely chopped (optional)
- 2 cups lump crab meat
- 1/4 cup cilantro, chopped (mostly leaves, but a few stems are fine)
Directions:
- Add the avocados through the salt to a large mixing bowl. Smash together until roughly blended. Add in the tomato and optional jalapeno peppers and give it another stir with the fork.
- Scoop in the crab meat and sprinkle in the cilantro. Stir until blended well with a spoon. Season with more salt to taste if needed.
- Serve chilled in a bowl with celery, cucumbers, andyour favorite corn chips.
The recipes listed are for only one of the three dips. Dying to try!
It’s updated now!
Looks so delicious!
These look delicious! Thanks for the recipes. What’s the best way to buy lump crabmeat?
Just in the can is fine. Definitely the easiest. Usually found in a refrigerator by the seafood section of your grocer’s meat counter.
Excellent—especially the guacamole one! Would chopped shrimps be a good substitute for crab meat?
Sure! But I would cube the avocado and gently fold it all together, as opposed to mashing it.
Totally!
What can you substitute instead of pork rinds? Sounds so delicious!!!!
A mix of almond flour/crushed almonds/sliced almonds would also be good. Or regular panko breadcrumbs if you don’t have food allergies.