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!
- 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.
- 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 it in the bowl with the cashew mixture.
- 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!
Vegan Crab Dip Made with Jackfruit
Here’s what Linda & Alex have to say about their recipe: 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.
Ingredients
- 2 cups 300 g raw cashews, soaked in 2 cups (480 ml) water overnight
- 1 large clove garlic
- 1/4 cup 60 ml unsweetened cashew milk or other vegan milk
- 2 tbsp 30 ml lemon juice
- 2 tbsp 30 ml Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/2 tsp ground sea salt
- 1/4 tsp ground paprika
- 1/8 tsp onion powder
- 1 can young jackfruit packed in water , 14-oz [400-g] can or 1 1/2 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.
- 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.
maggie says
what is jackfruit heard of it im in Australia can I use something else instead of jackfruit ..cheers
Kathy Hester says
It’s a fruit from tropical climates. You could use king mushrooms shredded or maybe a vegan shredded chicken or crab sub.
Ellen says
Do you cook it at all?
Kathy Hester says
No, but you could serve it warm if you prefer.
Trish says
The fat content is so high using nuts. Is there something else you can sub for the cashews and still offer that creamish of a “crab” dip??
Kathy Hester says
You could use unsweetened vegan yogurt. Or use 1/2 rolled oats plus 1/2 cashews to cut the fat. The yogurt is the easiest solution and less work!
Paula Rothman says
LINK FOR indian spiced chili is broken and i dont see the reipce..?
Kathy Hester says
I removed it from the post, it was taken off the blog awhile ago.
Lea Kingzett says
Thank you!!
This was a HIT at our NYE gathering! I used a vegan yogurt for part of the cashews and it was a creamy delight.
Good thing I made a double recipe so we have some while we watch the Rose Parade & Game!
Kathy Hester says
Yay!!
Lea says
5 Stars!
Vicky Shoup says
I added 1 teaspoon of Dulse Flakes. Try it!