Dairy Free Crab Dip
Creamy, bubbling crab dip straight from the oven is one of those party appetizers that disappears before you even set down the serving dish — and this version makes sure nobody has to sit it out. Dairy-free cream cheese and vegan mayo do the heavy lifting here, creating that rich, scoopable base you expect without any actual dairy in sight. Old Bay seasoning, a splash of Worcestershire, hot sauce, and a hit of lemon juice layer in serious depth of flavor, so the dip tastes anything but stripped down. Generous chunks of lump crab meat get folded in carefully to keep those satisfying bites intact throughout. After about 25 minutes in the oven, the edges go bubbly and the top turns lightly golden — a visual cue that it's ready to wreck a sleeve of crackers. It serves eight, making it an easy choice for game days, holiday spreads, or any gathering where you need one showstopper dish that works for the whole crowd.
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Learn more →Ingredients
8 servings
- 8 oz dairy free cream cheese, softened
- ½ cup vegan mayonnaise
- 1 tbsp lemon juice
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp hot sauce
- ¼ tsp black pepper
- 12 oz lump crab meat, drained and picked over for shells
- 3 green onions, thinly sliced (green tops only)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- crackers or sliced baguette, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium mixing bowl, beat the softened dairy free cream cheese with a hand mixer or rubber spatula until smooth and lump-free. Add the vegan mayonnaise, lemon juice, Worcestershire sauce, Old Bay, garlic powder, onion powder, hot sauce, and black pepper, and stir until fully combined.
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