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    Home » Recipes » Seafood » Creamy Crab Dip (Gluten Free Option)

    Published: Dec 30, 2018 · Modified: Mar 5, 2020 by Alicia This post may contain affiliate links.

    Creamy Crab Dip (Gluten Free Option)

    Jump to Recipe Print Recipe
    A super creamy crab dip recipe with red pepper, cream cheese, chives, and crunchy panko. This seafood dip will be a hit at your next party, New Years Eve, or Super bowl. #crabdip #seafood #partydip

    New Years Eve (or the Super Bowl) calls for a great dip option, and this creamy crab dip will hit the spot. Red pepper, chives, and sriracha give this seafood dip a flavorful kick. The panko adds a nice crunch, making this a guaranteed party hit.

    A super creamy crab dip recipe with red pepper, cream cheese, chives, and crunchy panko. This seafood dip will be a hit at your next party, New Years Eve, or Super bowl. #crabdip #seafood #partydip

    How to Make Gluten Free Crab Dip

    I made this dish for Christmas and my family ate it up so fast, we barely had any left. I like to use Shark brand sriracha sauce and this gluten free panko. If you can't find a migraine diet compliant baguette bread, crackers, carrots, celery, and radishes all make great dipping options.

    My favorite gluten free crackers are Crunchmasters sea salt! 

    Looking Back on 2018 at The Dizzy Cook

    As 2018 comes to a close, I thought we'd take a look back at some of the most popular posts from The Dizzy Cook's first year. I've learned A LOT about photography, SEO, and Pinterest over the past year. I still have no clue about Instagram. And I just stay far away from Snapchat. Most of all, I've learned a lot about myself and about others struggling with Vestibular Migraine.

    There's no one perfect treatment plan, but I'm thrilled to provide a space where people can find options and where they can be hopeful about their future. Thank you so much for being a reader...nay, a friend. (I've always wanted to use "nay" in a post!) I appreciate you more than you'll know.

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    Crab dip topped with panko melting over the sides of a white gratin dish with a piece of toast dipping in
    A super creamy crab dip recipe with red pepper, cream cheese, chives, and crunchy panko. This seafood dip will be a hit at your next party, New Years Eve, or Super bowl. #crabdip #seafood #partydip
    A slice of bread dipping into creamy crab dip

    Creamy Crab Dip (Gluten Free Option)

    Creamy and crunchy, this warm crab dip is full of crab meat so that the cheese doesn't overpower it's sweet flavor. Perfect for your next party! Inspired by Epicurious. 
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 8 people
    Calories: 100kcal
    Author: Alicia

    Ingredients

    • 4 oz organic cream cheese at room temperature
    • ½ cup mayonnaise * I used Sir Kensington's Organic
    • 1 tablespoon white vinegar
    • ½ cup red bell pepper, chopped small
    • ½ cup parsley, chopped
    • 10-12 oz fresh crab meat, drained
    • 3 tablespoon fresh chives, chopped
    • 1 teaspoon sriracha sauce
    • ¼ cup panko (can be gluten free)
    • ½ tsp kosher salt and pepper
    • crostinis, pita chips, carrots, celery, radishes for dipping

    Instructions

    • Preheat oven to 425 degrees. Whip together cream cheese with white vinegar, mayo, and sriracha until smooth and light. Stir in the bell pepper, parsley, crab and chives. Transfer to a shallow baking dish - I used a gratin dish. Sprinkle panko on top. 
    • Bake at 425 for 12-15 minutes, until the panko is lightly browned and the dip is bubbling. Serve warm. 

    Notes

    If you can tolerate lemon zest - grate about ½ a teaspoon to mix in with the panko. 

    Nutrition

    Serving: 3oz | Calories: 100kcal | Carbohydrates: 4g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 494mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Kathie Mateer says

      March 05, 2020 at 5:09 pm

      I don’t see any crab meat listed in the “instructions”! Am I missing something here?

      Reply
      • Alicia says

        March 06, 2020 at 6:15 pm

        Kathie, thank you for pointing that out! I had it added.

        Reply
    2. Lindsey Hustead says

      January 21, 2019 at 8:55 am

      5 stars
      Tried this recipe over the weekend and it was excellent! Even had some leftover the next day and we had it with some eggs which I highly recommend 🙂

      Reply
    3. Mickayla says

      January 07, 2019 at 11:49 pm

      5 stars
      I made this NYE and brought it to a friend's house - great timing for your post! It was a huuuge hit, no one would ever guess they were eating something made by someone on a restricted diet! The grocery store was all sold out of crab on NYE so I bought shrimp instead. I can't wait to try it with crab next 🙂

      Reply
      • Alicia says

        January 12, 2019 at 11:17 am

        I ran low on crab last time I made this and mixed with cooked shrimp too. It's also fabulous! So glad you enjoyed. 🙂

        Reply
    4. Angie says

      January 06, 2019 at 5:51 pm

      5 stars
      This was great! We ate half and then used the rest the next day for stuffed mushrooms!! Yum!!! Thank you for this recipe!!!

      Reply
      • Alicia says

        January 06, 2019 at 6:33 pm

        What a great idea, Angie! Thanks for your review. 🙂

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Mediterranean Baked Halibut
    • Air Fryer Flank Steak
    • Grilled Bok Choy
    • Crustless Chicken Pot Pie
    • Chicken Zucchini Poppers with Creamy Cilantro Sauce

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Popular Summer Recipes

    • Crustless Blueberry Pie
    • Vanilla Ice Cream Pie
    • Slow Cooker Pork Shoulder
    • Dry Rub Oven Ribs (Baby Back)
    • Creamy Sweet Corn Pasta
    • Grilled Bok Choy

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