Three Delicious Crab Dips (gluten, grain, and dairy free!)

December 13, 2020

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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)


  • 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 Chachere's Spice N' Herbs seasoning
  • 1/3 cup celery chopped
  • 1/2 cup red bell pepper chopped
  • 1 1/2 tbsp chives chopped
  • 1/2 tsp salt


  • 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


  • 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 Primal Kitchen garlic aoli dairy-free mayo
  • 1/4-1/3 cup Frank's Red Hot
  • 3/4 cup cooked bacon chopped
  • 4 1/2 cup lump crab meat
  • 1/3 cup green onion chopped
  • 1 tsp salt
  • pork panko pork rinds, blitzed in the food processor until like bread crumbs


  • In a large bowl, use a hand mixer to combine the cream cheese, sour cream, and garlic aoli. Blend until smooth, which may take a few minutes.
  • Add everything else except the pork panko and fold until incorporated. Put into a 9in round baking dish, top with pork panko until covered evenly, and bake at 375 for 30-40 minutes.


Crab Guacamole


  • 2 large ripe avocados pitted, peeled
  • 1/2 tsp lime zest
  • 1 1/2 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/3 cup tomato diced
  • 1 tbsp jalapeno (optional) finely chopped
  • 2 cups lump crab meat
  • 1/4 cup fresh cilantro chopped


  • Mash the avocados gently with the lime zest, juice, garlic powder, and salt. Add the remaining ingredients and fold together until incorporated.

What do you think?

  1. Penny says:

    These look delicious! Thanks for the recipes. What’s the best way to buy lump crabmeat?

    • Chris says:

      Just in the can is fine. Definitely the easiest. Usually found in a refrigerator by the seafood section of your grocer’s meat counter.

  2. Sarah says:

    Excellent—especially the guacamole one! Would chopped shrimps be a good substitute for crab meat?

  3. Reem says:

    What can you substitute instead of pork rinds? Sounds so delicious!!!!

    • Chris says:

      A mix of almond flour/crushed almonds/sliced almonds would also be good. Or regular panko breadcrumbs if you don’t have food allergies.

  4. Beth says:

    These look amazing! Any recommendations on gluten free crackers? I also try to do no refined sugar if you have a recommendation that fits that bill. Love your blog. Love your blog!

    • Chris says:

      If it’s JUST gluten free you need, I go for good thins or nut thins, though they may have sugar in them. They also have rice flour and/or corn flour, depending on which you go for. If you want to go more grain-free, we’re really liking the HU brand of snacks. Their chocolate bars are so good, but they have some grain free crackers that are good as well. Jules also really likes the Quinn grain-free pretzels. Their black pepper version is super delicious.

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We believe we should all love where we live.

We’re a couple of homebodies, working to uncover the home our home wants to be. And we’re so happy to have you here. 

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