Chunky Crab Dip

I really love my vegan crabless cakes recipe, so I was inspired to make something similar tasting that I could quickly whip up for a snack. I came up with this crab dip that uses hearts of palm, lots of chunky vegetables, and vegan cream cheese and mayonnaise. It can be served warm or cold and makes a delicious party food or weekend snack for your family.

The crab flavor comes from Old Bay seasoning, paprika, cayenne, and garlic powder. It’s always remarkable to me how close you can get to the real taste just by using herbs and spices. Vegans and non-vegans alike will love this dip, and no one will miss the crab!

1 Tbsp olive oil
1 can hearts of palm, chopped
2 garlic cloves, minced
1/2 cup scallions, thinly sliced
1/4 cup red bell pepper, diced
1/4 red onion, diced
1 cup vegan cream cheese, softened
1/4 cup vegan mayonnaise
1 Tbsp lemon juice
1/2 tsp Old Bay seasoning
1/4 teaspoon paprika
1/4 teaspoon garlic powder
A dash of cayenne pepper
salt & pepper

In a skillet, add olive oil and heat over medium high heat. Add hearts of palm and garlic and cook for 3-5 minutes or until the hearts of palm are a little browned. Meanwhile, in a large bowl mix together cream cheese, mayonnaise, scallions, red bell pepper, old bay, paprika, garlic powder, and cayenne. Add hearts of palm and garlic to the bowl and mix in thoroughly. Finish it by folding in lemon juice and salt and pepper. Either serve immediately while warm or refrigerate and serve cold.

Serves 6

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