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    Home » Diet

    Dairy Free Crab Dip

    Dec 28, 2020 · 9 Comments

    December 28, 2020 by Beth 9 Comments

    66 shares
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    dipping chip into Dairy Free Crab Dip

    This Dairy Free Crab Dip is the perfect appetizer for your holiday meal or special occasion. It’s a cheesy dip filled with lump crab meat. And it’s sure to please not just your dairy free friends but also Paleo, Whole30 and Autoimmune Protocol peeps.

    dipping plantain chip in Dairy Free Crab Dip

    Is imitation crab meat Paleo or AIP?

    No! Technically it’s made from fish which is AIP but it uses other ingredients like food dye which isn’t allowed during the elimination stage.

    However, any shellfish is considered Paleo or AIP. Just make sure to get lump crab meat that is just the meat. I found crab meat in the frozen, seafood and canned sections of grocery stores. But the only one I found that was free of additives or additional seasonings was in the seafood section. I was able to find fresh and frozen. Fresh may be harder to find unless it’s in season (Fall/Winter).

    How do you thicken crab dip?

    In this recipe, I used tapioca starch to thicken the dip. It doesn’t have a flavor, so it doesn’t alter the taste. Additionally, the nutritional yeast thickens the dip.

    close up of chip in Dairy Free Crab Dip

    How long does crab dip last in fridge?

    Crab dip only lasts about 3-4 days in the fridge. The crab won’t last long in the fridge as it spoils easily.

    Can Crab Dip be reheated?

    Yes. You can definitely eat this dip as leftovers. My family (non-paleo people) loves this dip hot or cold.

    How do you make crab dip from scratch?

    1. Preheat oven to 350 degrees. Add the squash to a large saucepan filled with water over high heat. Bring to a boil then reduce heat to medium ad let simmer for 15 minutes or until fork tender.

    2. Drain water from pan then add the nutritional yeast, coconut milk, extra virgin olive oil, shallots, garlic, salt and lemon juice.

    3. Using an immersion blender blend the squash mixture until smooth. Next add the crab meat and chives, then stir to combine.

    step by step instructions for making Dairy Free Crab Dip

    4. Add the tapioca starch one teaspoon at a time until the desired consistency then pour into small casserole dish.

    5. Place in oven and cook for about 20 minutes or until heated through and the dip is hot. Remove from the oven and add the pork rinds evenly over the top then serve.

    step by step instructions for making Dairy Free Crab Dip

    Tips for making the best Dairy Free Crab Dip

    • Reserve some of the cooking liquid of the butternut squash. If the ‘cheese’ gets too thick, you can always add a little of the liquid.
    • I used an immersion blender, but a food processor would also work for this recipe.
    • This is the immersion blender that I used.
    • I don’t have a food processor but this one is on my wish list.

    What are some other examples of AIP appetizers?

    • AIP Shrimp Ceviche
    • Cantaloupe and Prosciutto
    • Grilled Artichokes with Cilantro Avocado Dipping Sauce
    • Apple Salsa
    • AIP Guacamole
    • AIP Coconut Date Bars
    • AIP Nacho Cheese Sauce

    Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.

    close up of chip in Dairy Free Crab Dip
    Print Recipe
    5 from 2 votes

    Dairy Free Crab Dip

    This Dairy Free Crab Dip is the perfect appetizer for your holiday meal or special occasion. It’s a cheesy dip filled with lump crab meat. And it’s sure to please not just your dairy free friends but also Paleo, Whole30 and Autoimmune Protocol peeps.
    Prep Time30 mins
    Cook Time20 mins
    Total Time50 mins
    Course: Appetizer
    Cuisine: American
    Servings: 6 servings
    Calories: 102kcal
    Author: Beth Chen

    Ingredients

    • 1/2 pound Butternut Squash peeled and roughly chopped
    • 1/4 cup Nutritional Yeast
    • 1/4 cup Coconut Milk
    • 1 teaspoon Extra Virgin Olive Oil
    • 1 Shallot roughly chopped
    • 2 Garlic Cloves
    • 1/2 teaspoon Salt
    • 2 tablespoons Lemon Juice about the juice of one lemon
    • 3 teaspoons Tapioca Starch
    • 8 ounces Lump Crab Meat about 1/2 cup
    • 2 tablespoons Chives chopped
    • 1/2 cup Pork rinds crumbled

    Instructions

    • Preheat oven to 350 degrees. Add the squash to a large saucepan filled with water over high heat. Bring to a boil then reduce heat to medium ad let simmer for 15 minutes or until fork tender.
    • Drain water from pan then add the nutritional yeast, coconut milk, extra virgin olive oil, shallots, garlic, salt and lemon juice.
    • Using an immersion blender blend the squash mixture until smooth. Next add the crab meat and chives, then stir to combine. Add the tapioca starch one teaspoon at a time until the desired consistency then pour into small casserole dish.
    • Place in oven and cook for about 20 minutes or until heated through and the dip is hot. Remove from the oven and add the pork rinds even over the top then serve.

    Notes

    • Reserve some of the cooking liquid of the butternut squash. If the ‘cheese’ gets too thick, you can always add a little of the liquid.
    • I used an immersion blender, but a food processor would also work for this recipe.
    • This is the immersion blender that I used. 
    • I don’t have a food processor but this one is on my wish list. 

    Nutrition

    Serving: 1serving | Calories: 102kcal | Carbohydrates: 8g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 556mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4071IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg

    Helpful Info For All Recipes

    • I always use extra virgin olive oil in all of my recipes unless stated otherwise.
    • I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
    • The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.

    Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.

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    Reader Interactions

    Comments

    1. Susan says

      December 12, 2022 at 3:59 am

      5 stars
      Thank you for this delicious AIP compliant dip recipe! Even my non-AIP husband was thrilled with this for game day. Definitely a keeper recipe, thank you!

      Reply
      • Beth says

        December 12, 2022 at 7:33 pm

        I'm so glad your family enjoyed it. My family does too! You just made my day. Thanks so much for leaving a comment and rating the recipe.

        Reply
    2. Margaret says

      October 22, 2021 at 8:54 pm

      5 stars
      Absolutely delicious and easily made for the next party.

      Reply
    3. Hayley says

      June 10, 2021 at 4:44 am

      Where can you find preservative free crab meat??

      Reply
      • Beth says

        June 21, 2021 at 6:34 pm

        It can be surprisingly hard to find! I was able to finally find it at a local grocery store. But I did have to go to at least 4 stores before I finally found it.

        Reply
    4. M says

      May 12, 2021 at 4:20 pm

      Oh bummer I got excited seeing this cuz of being crab dip but I cannot use nutritional yeast 🙁

      Reply
      • Beth says

        May 18, 2021 at 5:46 pm

        You could always leave the nutritional yeast out. It's not ideal but it would still work.

        Reply
    5. Kelly says

      December 31, 2020 at 6:47 pm

      It says to bake for 20 minutes but I’m not seeing a time. Guessing 350?

      Reply
      • Beth says

        January 04, 2021 at 5:38 pm

        Yes! Thanks for pointing this out. I've updated the recipe.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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