Pregnancy Friendly Dairy Free Crab Dip
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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
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday 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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