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 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
Instructions
- 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
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- Mash the avocados gently with the lime zest, juice, garlic powder, and salt. Add the remaining ingredients and fold together until incorporated.
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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?
Totally!
Sure! But I would cube the avocado and gently fold it all together, as opposed to mashing it.
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.
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!
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.
you might also like Mary’s Gone Crackers brand. gluten free and my favorite crackers!
Thank you!