Gluten Free & Vegan “Crab” Dip Recipe

by Carol Kicinski on December 17, 2012

Share this with:
Post image for Gluten Free & Vegan “Crab” Dip Recipe

Vegan “Crab” Dip

Holiday party planning is in full swing around here. The halls have been decked, the presents wrapped and now it is time for the partying to begin!

Every year I host a holiday cocktail party. This year, I had some challenges when planning the menu. Long ago I figured out the gluten free aspect but this year I have multiple food sensitivities and eating preferences to deal with. I never want someone to come to my home and not be able to find something to eat.

Crab dip has been a traditional fixture at my holiday parties and this year I wanted to figure out a vegan version. I tinkered and tweaked and came up with this Vegan “Crab” Dip recipe. The essential ingredients are Vegenaise, nutritional yeast, kelp powder, Old Bay Seasoning and hearts of palm. Why hearts of palm? The texture! Hearts of palm come apart in a way that sort of reminds me of crab. Weird but true.

Does this dip taste just like my original recipe filled with crab and cream cheese? No. I would never lie to you. Is it delicious and reminiscent of a sea food spread? Yep! My test recipe was devoured by the vegans and non-vegans in my life. They pronounced it a screaming success.

I love this season, I love having people in my home and I love being able to feed them – no matter how they need to or choose to eat.

Gluten Free Vegan Crab Dip

Gluten Free Vegan “Crab” Dip Recipe


1 (15 ounce) can of white beans, rinsed and drained
½ cup Vegenaise
¼ cup nutritional yeast
1 teaspoon powdered kelp
4 teaspoons Old Bay Seasoning
Juice and zest (finely grated) of 1 lemon
2 – 3 dashes Tabasco sauce
1 bunch of green onions, trimmed and coarsely chopped
1 (14 ounce) can hearts of palm


Preheat oven to 350 degrees.

Combine the beans, Vegenaise, nutritional yeast, kelp, Old Bay, lemon juice and zest, and Tabasco sauce in a food processor and process until smooth. Add the green onions and pulse a couple times. Cut the hearts of palm into 1 inch pieces, add to the mixture and pulse once or twice; do not over process for best texture.

Put the mixture into an oven proof serving dish or ramekin and bake for 30 minutes or until the mixture is heated through.

Serve with gluten free crackers or vegetables.


This Vegan “Crab” Dip recipe serves 6 – 8.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Categories:    Appetizers

{ 21 comments… read them below or add one }

Maggie December 17, 2012 at 11:30 am

Oooh! Can’t wait to try this Carol. I totally agree with you on the Hearts of Palm! What a great addition. I wish I could come to one of your holiday parties :)


Carol Kicinski December 22, 2012 at 9:24 am

Thanks Maggie – glad you approve :) Enjoy and you are welcome at my holiday party anytime!


Sherry Fredley December 18, 2012 at 7:30 am

What a genius idea!! I love the thought of using white beans for this and they are so mild flavored. Making this tonight since I have everything on hand- living in New Orleans means there is always seafood stuff around, like crab boil!!! Can’t wait!
Sherry at


Carol Kicinski December 22, 2012 at 9:25 am

Thanks Sherry. Enjoy and Happy Holidays!


Cassidy @ Cooking Gluten (& Dairy) Free December 18, 2012 at 10:05 am

That looks delicious! I don’t know what hearts of palm are, but I’m sure I can find it! Thanks :)


Carol Kicinski December 22, 2012 at 9:25 am

Hi Cassidy – Hearts of Palm are sold in the canned vegetable section of the grocery store. Enjoy and Happy Holidays!


Joe Strandell December 20, 2012 at 3:18 pm

Looks scrumptious :)

I love your blog! So many great articles. Happy holidays!


Carol Kicinski December 21, 2012 at 8:10 am

Thank you!


Amy December 22, 2012 at 9:18 am

Tried this recipe since I was having a party with some vegans coming over – everyone loved it, not just the vegans! Thanks so much!!! Happy Holidays.


Carol Kicinski December 23, 2012 at 8:32 am

My pleasure Amy! Happy Holidays.


Simone January 20, 2013 at 5:01 pm

Tried this recipe…just because. I loved it. Unfortunately, I can no longer have tabasco sauce. I substituted the original vegenaise with the barbeque version. It gave it the kick that I needed. Thanks again for the great recipe!


Carol Kicinski January 23, 2013 at 9:31 pm

Oh I love the bbq Veganaise! Have you tried the Chipotle flavor? That one has LOTS of kick! Glad you liked the recipe.


beachmama March 16, 2013 at 1:55 am

This recipe sounds amazing Carol! I have two tins of Old Bay Seasoning and wondered if I should toss it. Do you think artichoke hearts would be a good substitute for hearts of palm?

BBQ Vegenaise? I had no idea!

Thanks Carol, can’t wait to go through all of your vegan recipes!


Carol Kicinski March 16, 2013 at 12:12 pm

Thank you so much. I think that the artichoke hearts would work just fine. You won’t get the shred but the flavor should be amazing! Enjoy!


Bella April 28, 2013 at 12:25 am

This looks soooo good. You are such an inspiration. I think I might try this with some lentil dip!! Thanks so much!! ~Bella fr/


Carol Kicinski April 28, 2013 at 10:27 am

Yum, I love lentils so lentil dip sounds fabulous!


Lyn Ashby October 10, 2013 at 9:03 am

Chips or veggies with dip are some of the most popular snacks for just about every party or special event. They’re even great when you’re at home by yourself and want to a snack. I love how this one is actually vegan and very healthy at the same time. I can’t wait to try it out.


CarolKicinski October 23, 2013 at 9:07 pm

I could not agree with you more! I love veggies or chips and dip any time. Thank you!


Jenn Swanson March 1, 2017 at 6:36 pm

I don’t have kelp powder…any other suggestions?


Carol Kicinski March 2, 2017 at 1:35 pm

Hi Jenn,
You can just leave it out, it just gives it that salty sea essence. You might want to taste it however, and make sure its salty enough without it. ;)


Jenn Swanson March 2, 2017 at 7:34 pm

Thanks Carol. I used fenugreek leaves instead (I had them and the package said good for fish so I figured, why not?) The dip was delicious and plenty salty enough. We enjoyed it with tortilla chips and I will definitely make this again! Thank you! :)


Leave a Comment

{ 11 trackbacks }

Previous post: Gluten Free Sunbutter Chocolate Sandwich Cookies Recipe

Next post: Gluten Free Chocolate Crescent Cookies Recipe