Gluten Free Vegan Crab Dip Recipe

Gluten Free & Vegan “Crab” Dip Recipe

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

0 from 0 votes
Gluten Free Vegan Crab Dip Recipe
Gluten Free Vegan “Crab” Dip Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 132 kcal
Author: Carol Kicinski
Ingredients
  • 1 (15 ounce) can 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 dashes Tabasco sauce
  • 1 bunch green onions trimmed and coarsely chopped
  • 1 (14 ounce) can hearts of palm
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Put the mixture into an oven proof serving dish or ramekin and bake for 30 minutes or until the mixture is heated through.
  4. Serve with gluten free crackers or vegetables.
Nutrition Facts
Gluten Free Vegan “Crab” Dip Recipe
Amount Per Serving
Calories 132 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Sodium 113mg 5%
Potassium 58mg 2%
Total Carbohydrates 3g 1%
Protein 1g 2%
Vitamin A 1.1%
Vitamin C 0.6%
Calcium 1.3%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Crab Dip Kelp Old Bay Seasoning Vegan Mayonnaise
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  1. December 17, 2012

    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 :)

    1. Carol Kicinski
      December 22, 2012

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

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  3. December 18, 2012

    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 sherryfredley.com

    1. Carol Kicinski
      December 22, 2012

      Thanks Sherry. Enjoy and Happy Holidays!

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

    1. Carol Kicinski
      December 22, 2012

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

  5. Joe Strandell
    December 20, 2012

    Looks scrumptious :)

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

    1. Carol Kicinski
      December 21, 2012

      Thank you!

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  7. Amy
    December 22, 2012

    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.

    1. Carol Kicinski
      December 23, 2012

      My pleasure Amy! Happy Holidays.

  8. Simone
    January 20, 2013

    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!

    1. Carol Kicinski
      January 23, 2013

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

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  10. March 16, 2013

    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!

    1. Carol Kicinski
      March 16, 2013

      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!

  11. April 28, 2013

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

    1. Carol Kicinski
      April 28, 2013

      Yum, I love lentils so lentil dip sounds fabulous!

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  14. Lyn Ashby
    October 10, 2013

    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.

  15. CarolKicinski
    October 23, 2013

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

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  22. March 1, 2017

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

    1. Carol Kicinski
      March 2, 2017

      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. ;)
      xo,
      Carol

      1. March 2, 2017

        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! :)

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