HOT & CREMY CRAB DIP

Holy Moly heavenly bath! Are you ready for a hot and creamy bath that will be my new (and soon you too) for any occasion?

This is the perfect meal for a summer barbecue and is guaranteed to be loved by every audience.

Crabs are generally not a cheap ingredient, so I’m always amazed at how many crab dips I’ve tried to make cheese the star of the show and completely mask the delicious pieces of crabmeat.

I really wanted this dip to be just as creamy as traditional crab dip (but obviously dairy free) and I can confirm that it is pure ooey gooey deliciousness.

You can prepare this bath up to two days in advance and then heat it up in the oven just before serving.

I have included the recipe for a simple fake Parmesan that can be sprinkled on the dip before baking to give it a crispy consistency. The rubber is completely optional and the dip is just as good without it.

I have found a really easy alternative to grain-free crackers and vegetable sticks, which are fantastically served alongside this dish. I peeled a daikon radish and cut it into thin slices like a cracker. They are incredibly robust, mild in flavor and perfect for loading with this crab dip.

ingredients
2 cups of curd crab meat
1 tsp mustard
2 tablespoons grated red onion
1/4 cup nutritional yeast (or Parmesan for SCD) (or 1/4 cup grated Parmesan for SCD)
1 cup mayonnaise
1 1/2 tablespoons lemon juice
1 crushed garlic clove
1/2 teaspoon smoked paprika
2 tablespoons chopped spring onions
1 tsp hot sauce (optional)

covering
2 tbsp Brazil nuts
1 tbsp Nutrient Yeast (or Parmesan for SCD) (or 1 tsp grated Parmesan)
1 tablespoon chopped spring onions

manual
Preheat the oven to 350 degrees Celsius

Combine all the ingredients for the dip in a bowl. Stir until well mixed and place in an ovenproof bowl.

Bake in the oven for 15 minutes until it is hot and bubbly

While the dip is baking, add the Brazil nuts and the nutrient yeast to a food processor and pulse until they are crumbled into a fine crumb.

Take the dip out of the oven, sprinkle the top with the Brazil nut mixture and then go into the oven for 3 to 4 minutes until golden yellow. Sprinkle the dip with chopped green onions before serving.

 

 

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