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Cold Crab Dip – made with shredded jackfruit, blended cashews, spices, and seasonings for a super creamy, satisfying, spot-on vegan version of this traditional party appetizer.
Memorial Day is just around the corner. Summer is on it’s way. And that means BBQ season is about to begin! If you think a plant based diet doesn’t include hearty, sticky barbecue foods, then you need to keep reading!
This cold crab dip is just one of the amazing recipes fit for a barbecue from the new cookbook, Great Vegan BBQ Without A Grill. And the best part is right in the title – you don’t even need a grill. You can whip up these recipes in your kitchen any time of year and whenever the mood strikes.
Linda and Alex Meyer
Linda and Alex Meyer are the mother-daughter team behind the popular vegan food blog, Veganosity. They became vegan together and have been whipping up delicious plant based recipes ever since.
I had the pleasure of meeting Linda, who lives not too far from me, a couple of years ago. We chatted, bonded, and laughed over great vegan food (along with Vanessa from Vegan Family Recipes). It was a great time!
I haven’t met Alex in person, but I know she has to be awesome because she’s a fellow Hawkeye!
Photo reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.
Great Vegan BBQ Without A Grill
Great Vegan BBQ Without A Grill is Linda and Alex’s first cookbook. If you love BBQ, you are going to love this cookbook! They’ve taken all of the traditional favorites and put their vegan spin on them without losing any of the flavor and texture that we all crave.
Just check out some of these photos, taken from the recipes in the book….drool!
Photos reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.
Take a Look Inside
There are 7 chapters in this cookbook. All of your BBQ favorites are covered. Take a look at a sampling of the recipes you’ll find inside…
Meat-Free BBQ To Satisfy Meat Eaters ~ Honey BBQ Ribz; Beer Braised Pulled Pork; BBQ Jerk Chik’n
Burgers And Sandwiches: From Way Up North To The Deep South ~ Smoky Chipotle BBQ Black Bean Burger; Chicago-Style Not Dogs; Wisconsin-Style Grilled Bratwurst
Stick Food: Because Eating Food Off A Stick Is Fun ~ Smoky Tofu Bacon and Pineapple Kabobs; Savory Veggie Skewers; Smoky Peach and Bourbon Chik’n Skewers
Stuffed, Foiled and Smothered: Delectable Entrees For A Cozy Dinner ~ Teriyaki BBQ Meatloaf; Smoky Mac ‘n’ Cheese with Coconut Bacon; Loaded BBQ Potatoes
Sides And Salads That Go With A Barbecue ~ Spicy Grilled Corn on the Cob with Cilantro Avocado Sauce; Carolina Coleslaw; Smoky Skillet BBQ Baked Beans
BBQ Dips To Bring To The Party ~ Buffalo Chik’n Dip; Grilled Artichoke Dip; Charred Poblano Pepper Guacamole; and the Jacked Up Crab Dip recipe you’ll find below
Keeping It Saucy; BBQ Sauces and Rubs ~ Big Mama’s Homemade BBQ Sauce; Vegan Buttermilk Ranch Dressing; Homemade Jerk Rub
I Love the BBQ Sides
Personally, I’m a huge fan of all the side dishes at BBQ’s. I could make a meal out of those alone.
In fact, the day I made this cold crab dip, I ate if for lunch and I did indeed make a meal out of it.
The shredded jackfruit resembles the texture of crab perfectly. The creaminess from the blended cashews, the spices and seasonings, and the jackfruit are the ideal combo to fool even the carnivores in your life.
Potato Salad, Bean Dip, Pasta Salad, Vegetable Salad – they’re all so good and so filling. But after seeing all of the offerings in this cookbook, I might just have to keep the sides to the side and pile up the entrees as well!
What will you try first?
Jacked Up Cold Crab Dip
I hope you love this cold crab dip as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. And don’t forget to pick up a copy of Great Vegan BBQ Without A Grill for yourself!
Linda and Alex say, "Crab dip is one of our favorite party dips. It’s so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies. Our vegan version is every bit as good as the conventional version. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning and the other spices are spot on. In case you’re not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom and more. It’s what gives most crab cakes their flavor, and it’s what brings this crab dip to life. To get the texture and mouth feel of crab, we used shredded jackfruit, and the creaminess of mayonnaise comes from cashews. It’s the ultimate party food. Bring this, and your appetite, to your next get together. You and your friends are going to love it! Serve with crackers, toasted sliced bread or corn chips."
- 2 cups (300 g) raw cashews (soaked in 2 cups {480 ml} water overnight)
- 1 large clove garlic
- ¼ cup (60 ml) unsweetened cashew milk or other vegan milk
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) Dijon mustard
- ½ tsp Old Bay seasoning
- ½ tsp ground sea salt
- ¼ tsp ground paprika
- ⅛ tsp onion powder
- 14 oz (400 g) can young jackfruit packed in water (or 1½ cups {400 g} fresh jackfruit)
- Drain and rinse the cashews and put into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika and onion powder and blend for approximately 2 minutes (scrape the sides frequently), or until it’s smooth and velvety. You shouldn’t see or taste pieces of solid nuts.
- Scrape the cashew mixture into a medium bowl.
- Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put in the bowl with the cashew mixture. Gently fold until fully combined. Serve with crackers, toast or sliced vegetables.
*Total time does not include soaking time for cashews.
Reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.
More Awesome Vegan Cookbook Reviews:
Edwina says
05/21/2018 at 6:58 amThis looks amazing. And I’m also a big fan of side dishes at BBQs. I can’t wait to try this. I need to get some Jack fruit!
Alisa Fleming says
05/16/2018 at 9:43 amWow, that dip looks amazing! I have a copy of that book, and need to give it a try. I honestly have shunned jackfruit after tasting the most bizarre and off-putting jackfruit “meat” product at a trade show, but I think I need to give it a second chance. Plus, they have it at Trader Joe’s now, so easy to find!
Jenn S. says
05/16/2018 at 1:46 pmLOL! I definitely wouldn’t eat it on it’s own, but with the right seasonings, it’s great! I couldn’t stop eating this dip! I buy the one at TJ’s, too. Just rinse really well to get the briny-ness off!
Alisa Fleming says
05/16/2018 at 5:58 pmThanks, good tip!
Linda from Veganosity says
05/15/2018 at 11:27 amThank you for the awesome review, Jenn! It’s been way too long since we got together. Hopefully this summer? We’re so happy you like the dip, it’s one of our favorites. We’ve made that and the Buffalo Chik’n Dip for so many parties and our friends devour it. I can’t wait to here about what you make next. 🙂
Jenn S. says
05/15/2018 at 1:15 pmYes, I would love to get together this summer! I also made your Pulled Shiitake Mushrooms and Smoky Mac and Cheese – both great! Meant to mention that in the post and totally spaced. I’ll add it in a bit.
Tanya says
05/15/2018 at 10:24 amThis looks so good and I’m soaking the cashews now! I was wondering how many servings your nutritional info is based on. Thanks!
Jenn S. says
05/15/2018 at 1:14 pmHi, Tanya! I just noticed that was missing, too, and added it just now. Recipe in the cookbook says 4-6 servings. I calculated the nutritional info based on 6 servings. Those would be generous servings! I think for an appetizer, this would feed even more. Let me know how it turns out! Enjoy!
Lorie says
05/15/2018 at 9:12 amI am sooo intrigued by this recipe. Who would have thought jack fruit for a ‘crab’ dip?!
Jenn S. says
05/15/2018 at 10:08 amI know, right?! And it’s fantastic! Thanks, Lorie!