This warm, bubbly crab dip is built for scooping — lump crab meat gets folded into a rich, tangy base of softened cream cheese and mayonnaise, brightened with lemon juice and a punch of Old Bay, garlic powder, onion powder, and a little hot sauce for kick. Baked until the edges turn golden and the center goes creamy and hot, it's the kind of appetizer that disappears fast at any gathering. Thinly sliced green onions and a scatter of fresh parsley on top add color and a little sharpness to balance all that richness. The crab is kept in big, satisfying chunks rather than shredded to nothing, so every bite actually tastes like crab. Serve it straight from the baking dish with your favorite dippers on the side, and it's a solid, crowd-pleasing pick for a gluten free spread.
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Preheat the oven to 375°F (190°C).
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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