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Hot Vegan Crab Dip Recipe

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3.8 from 42 reviews

This Hot Vegan Crab Dip is a delightful plant-based appetizer that mimics the flavors and texture of traditional crab dip using hearts of palm and vegan cheeses. It’s creamy, flavorful, and perfect for gatherings, served warm with veggies, crackers, or crunchy bread.

  • Total Time: 40 minutes
  • Yield: 16 servings

Ingredients

Main Ingredients

  • 2 15oz cans hearts of palm, drained
  • 8 oz vegan cream cheese, softened (we use Wayfare)
  • 1 cup vegan mayo
  • 1 tbsp + 1 tsp Old Bay seasoning
  • 1 tbsp lemon juice
  • 1 1/2 tsp dulse flakes
  • 1 tsp hot sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground mustard
  • 1/4 tsp smoked paprika
  • 1 cup vegan cheddar cheese, divided, room temperature
  • 2 tbsp sliced green onions (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350° F to ensure it’s ready for baking the dip.
  2. Shred Hearts of Palm: Use two forks to shred the drained hearts of palm into small, crab-like pieces and set aside for mixing.
  3. Beat Vegan Cream Cheese: In a mixer, beat the softened vegan cream cheese until smooth and creamy.
  4. Combine Wet and Dry Ingredients: Add vegan mayo, Old Bay seasoning, lemon juice, dulse flakes, hot sauce, garlic powder, ground mustard, and smoked paprika to the cream cheese. Beat again just until all ingredients are well combined.
  5. Fold in Hearts of Palm and Cheese: Gently fold in the shredded hearts of palm and 1/4 cup of the vegan cheddar cheese into the mixture to maintain texture.
  6. Prepare for Baking: Spread the dip mixture evenly in a 12-inch cast iron skillet or a 2-quart baking dish for even cooking.
  7. Add Topping and Bake: Sprinkle the remaining vegan cheddar cheese on top and bake in the preheated oven for 25-30 minutes, until the dip is hot, bubbly, and the cheese melts. Optionally, broil for 2-3 minutes for a golden top but watch carefully to prevent burning.
  8. Garnish: After baking, sprinkle additional Old Bay seasoning and sliced green onions over the dip for added flavor and presentation.
  9. Serve: Serve the hot vegan crab dip warm with baby carrots, celery, crackers, or crunchy bread for dipping.
  10. Alternative Crockpot Method: For a slow-cooked option, after shredding hearts of palm and combining all ingredients including all vegan cheddar cheese, transfer the mixture into a mini crockpot. Turn on low 30 minutes before serving and stir occasionally to prevent burning. Avoid cooking longer than 90 minutes without stirring.

Notes

  • Hearts of palm provide a crab-like texture ideal for vegan crab dips.
  • Adjust the hot sauce and Old Bay seasoning to taste for spiciness and flavor intensity.
  • Dulse flakes add a subtle seafood flavor, but can be omitted if unavailable.
  • If you don’t have a cast iron skillet, a regular baking dish works equally well.
  • The vegan cheddar cheese should be at room temperature for easier mixing and melting.
  • Watch the dip closely if broiling to prevent burning the top.
  • The crockpot method is convenient but requires monitoring to prevent scorching.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://ellarecipe.com/hot-vegan-crab-dip-recipe/