Jalapeño Crab Dip


Holiday time means parties, and parties mean tables full of non-Paleo treats. Today a bunch of the gals from the gym got together for brunch, and I kept trying to think of something interesting to make. My mind kept gravitating toward a dip of some sort but how to make it Paleo would be the catch since most dips have some sort of dairy like sour cream or cheese. The mayo in this dip is homemade–egg, olive oil and a few other ingredients–which is the hardest part of making the whole dish. I followed the recipe in “It Starts with Food” by Dallas & Melissa Hartwig which is based on this one from The Clothes Make the Girl. I made the whole batch and used 1/2 cup for this recipe. To substitute for the Parmesan, I pulsed Brazil nuts into a cheese-like texture with garlic and salt. Instead of crumbs on top, I used almond meal that was toasted with ghee and salt on the stove top. The jalapeños are quite mild and give a nice tanginess.

Nothing like a captive audience to get feedback on a new recipe, and the girls all said they LOVED the dip. It was served warm with sliced mini bell peppers, but any crudite would work well. Now you have another dish up your sleeve for holiday parties (and nobody will even know it’s missing the gluten and dairy).


1/4 cup Brazil nuts + 1 clove garlic + pinch of salt

16 oz (0.5kg) high-quality canned crabmeat (I used Star-Kist)

2 cloves garlic, finely chopped

1/2 cup pickled jalapeño rings, chopped

1/2 cup homemade mayo

1 tsp hot sauce (read labels…mine has water, chilis, vinegar and salt)

1 tsp Worcestershire sauce (Lea & Perrins is gluten free)

1/2 tsp sea salt

1/3 cup almond meal + 1 tbsp ghee or coconut oil + pinch of salt


1. Preheat oven to 350 degrees F (175C).

2. Make the Parmesan substitute: pulse the Brazil nuts, 1 clove of garlic and a pinch of salt in a food processor until fluffy, fine bits form.

3. In an oven-proof glass bowl or small casserole dish, combine the crab, chopped garlic, chopped jalapeño, mayo, hot sauce, Worcestershire sauce, salt, and Parmesan substitute. Stir until well combined.

4. Heat a small skillet over medium heat. Add 1 tbsp ghee or coconut oil, almond meal and a pinch of salt. Stir constantly until the almond meal turns golden brown and toasty. Be careful…resist the temptation to walk away because it will go from yummy and brown to burned in seconds.

5. Top the crab mixture with the almond meal crumbs. Bake for 30 minutes until bubbly and hot.

6. Dive in!


5 thoughts on “Jalapeño Crab Dip

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