Dairy Free Crab Dip

5 from 2 votes

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

Cook Time20

Total Time50

Course: Appetizer

Cuisine: American

Servings: 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