Go Back
–+ servings
Print

Baked Buffalo Crab Dip

Course Dip, sides
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 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)

Instructions

  • 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.

Nutrition

Calories: 300kcal