Hot + Creamy Crab Dip


  • 2 cups lump crab meat
  • 1 tsp mustard
  • 1/4 cup nutritional yeast (or parmesan for SCD) (or 1/4 cup grated Parmesan for SCD)
  • 1 cup mayonnaise or vegan alternative
  • 1.5 tbsp lemon juice
  • 1 clove garlic crushed
  • 1/2 tsp smoked paprika
  • 2 tbsp chopped spring onions
  • 1 tsp hot sauce (optional)


  • 2 tbsp brazil nuts
  • 1 tsp nutritional yeast (or parmesan for SCD) (or 1 tsp grated parmesan)
  • 1 tbsp chopped spring onions


  1. Preheat the oven to 350ºF

  2. In a bowl combine all of the ingredients for the dip. Stir until well mixed and then transfer to an oven proof dish. 

  3. Bake in the oven for 15 minutes until hot and bubbly

  4. While the dip is baking, add the brazil nuts and nutritional yeast to a food processor and pulse until broken down into a fine crumble. 

  5. Remove the dip from the oven, sprinkle the top with the brazil nut mixture and then return to the oven for 3 to 4 more minutes until it is golden in color. Sprinkle the dip with chopped spring onions before serving.