Eggless Crab Dip
Creamy, bubbling, and loaded with tender lump crab meat, this warm baked dip is the kind of appetizer that disappears before you even sit down. The base comes together with softened cream cheese and sour cream for that rich, velvety texture, while Old Bay seasoning, Worcestershire sauce, and a squeeze of fresh lemon juice give it serious depth of flavor. Most classic crab dips rely on traditional mayonnaise, which typically contains eggs — here, vegan mayonnaise steps in seamlessly so the dip stays just as luscious without any compromise on taste. A blanket of melted cheddar on top gets golden and slightly crispy at the edges, which honestly might be the best part. It serves eight, making it a natural choice for game days, holiday spreads, or any gathering where you need something genuinely impressive with minimal effort. Scoop it up with crackers or sliced baguette and finish with a scatter of fresh chives for a little color and bite.
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Learn more →Ingredients
8 servings
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 tbsp vegan mayonnaise
- 1 tbsp worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 ½ tsp old bay seasoning
- ½ tsp garlic powder
- ¼ tsp hot sauce (optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 12 oz lump crab meat, drained and picked over for shells
- ½ cup shredded cheddar cheese, divided
For serving
- 2 tbsp fresh chives or green onion tops, thinly sliced (optional)
- crackers or sliced baguette, for serving
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8-inch baking dish and set aside.
- 2
In a medium mixing bowl, beat the softened cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the sour cream, vegan mayonnaise, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, hot sauce (if using), salt, and black pepper, and stir until fully combined.
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