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    Home » Recipes » All Plant Based Recipes

    Vegan Cold Crab Dip

    Published: May 14, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    recipe image for Pinterest

    Made with shredded jackfruit, blended cashews, spices, and seasonings this cold crab dip is a super creamy, satisfying, spot-on vegan version of the traditional party appetizer.

    Close up of cold crab dip garnished with paprika and fresh dill.

    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.

    Overhead view of a bowl of cold crab dip on a blue/green dish towel. Baguette slices on the table nearby.

    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!

    Great Vegan BBQ Without A Grill Cookbook cover
    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!

    A collage of 5 photos from Vegonsity's Vegan BBQ Without a Grill cookbook.
    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

    Close up of a baguette slice topped with cold crab dip.

    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?

    Hand dipping a baguette slice into a bowl of cold crab dip.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Don’t forget to pick up a copy of Great Vegan BBQ Without A Grill for yourself!

    Hand dipping a baguette slice into a bowl of cold crab dip.

    Jacked Up Crab Dip

    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.”
    5 from 2 votes
    Print Rate
    Course: Appetizer, Snack
    Cuisine: dairy free, gluten free, oil free, refined sugar free, vegan
    Total Time: 10 minutes minutes
    Servings: 6
    Calories: 230kcal
    Author: Jenn Sebestyen

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    *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.
     

    Nutrition

    Calories: 230kcal | Carbohydrates: 12g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 356mg | Potassium: 12mg | Fiber: 6g | Sugar: 3g | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 2.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Comments

    1. Edwina says

      May 21, 2018 at 6:58 am

      This 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!

      Reply
    2. Alisa Fleming says

      May 16, 2018 at 9:43 am

      Wow, 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!

      Reply
      • Jenn S. says

        May 16, 2018 at 1:46 pm

        LOL! 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!

        Reply
        • Alisa Fleming says

          May 16, 2018 at 5:58 pm

          Thanks, good tip!

    3. Linda from Veganosity says

      May 15, 2018 at 11:27 am

      Thank 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. 🙂5 stars

      Reply
      • Jenn S. says

        May 15, 2018 at 1:15 pm

        Yes, 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.

        Reply
    4. Tanya says

      May 15, 2018 at 10:24 am

      This looks so good and I’m soaking the cashews now! I was wondering how many servings your nutritional info is based on. Thanks!

      Reply
      • Jenn S. says

        May 15, 2018 at 1:14 pm

        Hi, 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!

        Reply
    5. Lorie says

      May 15, 2018 at 9:12 am

      I am sooo intrigued by this recipe. Who would have thought jack fruit for a ‘crab’ dip?!5 stars

      Reply
      • Jenn S. says

        May 15, 2018 at 10:08 am

        I know, right?! And it’s fantastic! Thanks, Lorie!

        Reply
        • Andrea says

          December 31, 2021 at 11:14 am

          I am having a hard time finding jackfruit in central Florida. Could I substitute it for something else? Thanks for your advise.

        • Jenn Sebestyen says

          December 31, 2021 at 3:00 pm

          I would suggest canned artichoke hearts. Drain and rinse them and chop them up well. It will be a little softer than jackfruit, but I don’t think you will tell much of a difference in dip from like this.

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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