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A white oval serving dish filled with dairy free crab dip sitting on a tea towel.

Roasted Garlic Dairy Free Crab Dip

Kaleena Martinez
This Roasted Garlic Dairy Free Crab Dip is creamy, cozy, and full of rich roasted garlic flavor. Lump crab meat, dairy free cream cheese, and a hint of lemon come together with Old Bay and smoked paprika for the perfect party appetizer or game day snack. It’s easy to make, totally dairy free, and always one of the first things to disappear.
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Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 6 people

EQUIPMENT NEEDED

  • Large mixing bowl
  • oven safe serving dish

Ingredients
  

  • 8oz crab meat
  • 8oz dairy free cream cheese
  • 1 head of garlic
  • ¼ cup dairy free sour cream
  • 2 tablespoons lemon juice
  • 1 ¼ teaspoons Old Bay Seasoning
  • 1 teaspoon coconut aminos
  • ½ teaspoon Dijon mustard
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • chives *optional for topping

Instructions
 

Roasted Garlic

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel off as much of the husk from the head of garlic as you can. Then cut the top ¼ of the head off to expose the tops of the garlic.
  • Place the head of garlic on a piece of foil and drizzle with a little avocado or olive oil, and sprinkle with salt.
  • Wrap it up in the foil and bake at 400 degrees for 45 minutes, then let it cool.

Crab Dip

  • Squeeze out the roasted garlic into a large bowl and mash with a fork.
  • Add all the dip ingredients to the bowl, except for the crab, and mix well. Taste to see if you need to adjust the seasonings.
  • Fold the crab into the mixture.
  • Add the mixture to an oven safe dish (I use a 10x7 oval baking dish)
  • Bake uncovered for 18-22 minutes or until heated through. Top with optional chives.

Notes

FAQs
What kind of crab is best to use?
Lump crab meat is my favorite to use because it has a sweet and delicate flavor, also the bigger pieces make it so you get some pieces of crab in every bite. You can use claw meat for a more budget friendly option, which I have done a ton of times, but I wouldn't try using imitation crab because the flavor just isn't the same. If you use canned crab meat, just be sure to drain it really well and pick through for any little shells that can get left behind.
Can I make this dip ahead of time?
Yes, you can make this ahead of time, and it turns out great! I like to roast the garlic, mix everything together, cover it, and pop it in the fridge for up to a day before I need it. When you’re ready to serve, just take it out of the fridge and bake it till warm. The flavors actually get even better as they sit, especially the roasted garlic, so it’s a perfect make ahead appetizer for holidays, game day, or anytime you want to take a little stress out of hosting.
Tips
  • Taste the base before adding the crab. It’s much easier to adjust the seasoning when you’re not worried about breaking up those big, beautiful crab pieces.
  • Add a pinch of heat if you like things spicy. Cayenne or crushed red pepper works great and won’t overpower the crab.
  • Serve with texture. Pair with crisp veggies to keep this Whole30, crunchy gluten free crackers, or toasted GF baguette to balance out the creamy dip.
  • Let the dip sit for a few minutes after baking. This helps it thicken slightly and makes it easier to scoop without falling apart.
Storing and Reheating
Storing: Let the dip cool completely, then add it to an airtight container and place it in the fridge. It will keep for about 3 to 4 days. The flavors actually get even better as they sit, especially the roasted garlic, so leftovers are sometimes even better than fresh!
Reheating: To reheat, transfer the dip to an oven-safe dish and warm it in a 350°F oven for 10 to 12 minutes, or until it’s heated through and lightly bubbly again. If you’re in a hurry, you can also microwave it in short bursts, stirring between each one, just until warm. Try not to overheat it, since crab can get a little firm if it cooks too long.

Nutrition

Calories: 134kcalCarbohydrates: 4gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gCholesterol: 43mgSodium: 492mgPotassium: 26mgFiber: 0.2gSugar: 1gVitamin A: 53IUVitamin C: 2mgCalcium: 43mgIron: 0.2mg

*nutrition information is an approximate

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