Paleo Maryland Crab Dip

5 from 10 votes

This Paleo Maryland Crab dip is a delicious dairy free & gluten free version of the classic Chesapeake appetizer. It is packed with jumbo lump blue crab, almond milk cream cheese, mayo, a cashew sour cream, and lots of Old Bay! Perfect for serving over the holiday season!

Prep Time10

Cook Time23

Total Time33

Course: Appetizer

Cuisine: American

Servings: people

Author: Mary Smith

Ingredients

1 lb fresh lump crab meat
¾ cup mayo I like Sir Kensington's Avocado Oil Mayo
1 tub Kite Hill chive almond milk cream cheese regular works too
1 cup raw, unsalted cashews
¾ cup water
2 tbsp lemon juice
1 tbsp nutritional yeast
¼ tsp paprika
1 tbsp coconut aminos
½ tsp ground mustard
2 tsp Primal Palate New Bae Seasoning or Old Bay seasoning

Instructions

Preheat oven to 400. Spray a 2-3 qt baking dish with cooking oil. Add the cashews, water, lemon juice, nutritional yeast, and paprika to a high speed blender (like a Vitamix). Blend on high for 30 seconds or until it's very smooth and creamy. There shouldnt be any cashew chunks remaining.
Add the blended cashew mixture into a large bowl along with the mayo, Kite Hill cream cheese, coconut aminos, ground mustard, and New Bae (or Old Bay) seasoning. Mix well until combined. Gently fold in the crab meat. Transfer the mixture into the casserole dish and use a spatula to spread it out evenly.
Bake for 20 minutes, then turn the oven to Broiling and broil (while watching closely) for 2-3 minutes or until browned to your liking. Serve with grain free crackers, carrots, and celery. Enjoy!

Notes

To make this a little spicier, feel free to add in 1-2 tbsp hot sauce before adding the crab meat to the bowl!

Nutrition