PMI - Paleo Crab Dip
Best crab dip I have had. Goes great with crackers or by itself.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains eggs
pescatarian
- 1 teaspoon garlic powder
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon paprika
- 1/4 cup green onions chopped
- 1/2 teaspoon dry mustard
- 1 tablespoon hot sauce
- 1 dash sea salt
- 18 ounces lump crab meat
- 1 cup daiya mozzerella shreds
- 3/4 cup paleo mayonnaise (see my recipe)
- 3 tablespoons paleo worcestershire sauce (see my recipe)
- 1 teaspoon onion powder
- Carbohydrate 1.36607734850832 g
- Cholesterol 26.7902993295 mg
- Fat 0.559936297016055 g
- Fiber 0.414843340029491 g
- Protein 11.9902116700103 g
- Saturated Fat 0.0795304495707733 g
- Serving Size 1 1 Serving (72g)
- Sodium 1161.90000165683 mg
- Sugar 0.951234008478827 g
- Trans Fat 0.210342900340226 g
- Calories 60 calories
1. Preheat oven to 325 degrees F 2. Combine all ingredients in a bowl 3. Taste and adjust seasoning as desired 4. Transfer to 8 x 8 pan 5. Bake for 40 minutes Brands I like for this recipe: Hot sauce - use a brand which does not contain sugar. I use Cholula. Crab - I use canned crab because it is what is available here. Fresh would obviously be even better. Geisha brand canned has a good flavor and consistency. If you are not familiar with Daiya cheeses, they are a non-dairy, paleo friendly brand. You could make this recipe with their monterrey jack shreds if you wanted it spicier.
