Jackfruit Vegan Crab Dip

Missing seafood dishes since you went vegan? This Vegan Crab Dip has no crab but uses jackfruit in its place. Its perfect texture and the Old Bay seasoning bring the flavor.

Why I made this Vegan Crab Dip

I’ve been getting more obsessed with jackfruit lately and have been using it in recipes that call for a shredded chicken like veganizing this slow cooker Tom Kha Gai Soup. But I hadn’t thought about using it in place of crab until I saw Linda and Alex’s recipe. It’s a brilliant idea!

Anyway, I think you would want this jackfruit crab dip along with some Air Fryer Bow Tie Pasta Chips – just leave out the Italian herbs, or just lightly steamed veggies to scoop up the dip.

If you’re having a cocktail party you could also add in some Air Fryer Sesame, Ginger, and Garlic Edamame to munch on. But you can find some other dip recipes to add to your spread from this vegan appetizer roundup.

Why is jackfruit a superfood?

Jackfruit is loaded with vitamins and minerals. It has lots of vitamin A that helps with vision and vitamin C that boosts your immune system, helping you get protection from infections.

Jackfruit is also considered a superfood in the sense that it’s a great meat substitute—it has this meaty, juicy texture!

Can jackfruit be frozen?

Yes! You can freeze your jackfruit for future uses, such as making sorbet. If you store jackfruit in the fridge, it will keep for about a week. But when you freeze it, it will keep for up to a month.

What does Dijon mustard taste like?

Dijon mustard has an acidic, tangy, and tart flavor with a hint of spice. Many of today’s commercial recipes are less acidic, and this makes you taste more of the mustard seeds.

What is Dijon mustard used for?

Dijon mustard goes great in sandwiches, dips, and salad dressings. It pairs beautifully with potatoes, especially when you make mashed potatoes or potato salad. You can flavor up your basic veganized cheese dishes like mac and cheese or a grilled cheese sandwich with Dijon mustard.

Is Old Bay seasoning the same as Cajun?

Old Bay seasoning and Cajun seasoning are different. They’re both American spice blends iconic to their respective regions. Old Bay seasoning is from Maryland, while Cajun seasoning is more likely from Louisiana.

Both are tasty and have some ingredients in common (that’s maybe why some people get confused), yet their intended effects on food taste are quite different.

What does Old Bay seasoning taste like?

Old Bay tastes like a combo of spices, like a mix of sweet, salty, and spicy, with a hint of mustard or mace. That’s because Old Bay seasoning contains celery salt (a mix of celery seed and salt), red and black pepper, and paprika.

Does Old Bay get old?

Most spices are shelf-stable, so they last really long, only that over time their flavors would wane. Whole spices generally stay fresh for around four years. Meanwhile, ground spices would stay good for three to four years.

If you’ve made some homemade Old Bay seasoning mix, you can store it for up to a year in an airtight container.

Can you use regular paprika instead of sweet paprika?

Yup, you can just use the plain ol’ spicy variety, but it doesn’t have the sweeter flavor in the sweet “Hungarian” paprika, which helps calm the heat down.

There’s also the Spanish smoked paprika variant, which adds a deep smokey flavor to dishes.

Is ground paprika good for you?

Paprika is a vibrant spice made from crushed peppers. It contains vitamin A, capsaicin, and antioxidants, which are known to provide excellent health benefits. These may help fight inflammation and improve cholesterol levels, eye health, and blood sugar levels.

How do you know when Paprika goes bad?

My general rule for most ground spices is that when it’s 3 to 4 years old already and its aroma, color, or taste has already muted, I’d toss it.

One important note: If stored in the fridge, red spices such as cayenne or paprika will last longer.

What ingredients do I need to make a Vegan Crab Dip?

Cashews make this vegan dip super creamy, while jackfruit provides the crab meat substitute. To make this dip burst with flavors, make sure to complete the list of ingredients below.

• Raw cashews, soaked in water overnight
• Garlic clove
• Unsweetened cashew milk or other vegan milk
• Lemon juice
• Dijon mustard
• Old Bay seasoning
• Ground sea salt
• Ground paprika
• Onion powder
• Young jackfruit packed in water, or fresh jackfruit

How to Make a Vegan Crab Dip

You can make your jackfruit “crab” dip in just 5 easy steps!

1. Drain and rinse the cashews and put them into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika, and onion powder.
2. 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.
3. Scrape the cashew mixture into a medium bowl.
4. Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put it in the bowl with the cashew mixture. 
5. Gently fold until fully combined. Serve with crackers, toast, or sliced vegetables.

More recipes to try

Who doesn’t love dips and cheeses, especially when they’re vegan? Check out this Vegan Pasta Cheese and have it handy every time you’re having a rather lazy day in the kitchen.

For more BBQ and picnic-inspired days, you can get creative and make a Vegan 7-Layer Dip like this. Yes, it really has 7 layers!

Can’t get enough of jackfruit? Then make sure to try this Indian Spiced Chili recipe that I got from Joni Newman. It uses both pumpkin and jackfruit and is a perfect dish to spice up your winter.