• Jalapeño Crab Dip Recipe

    Jalapeño Crab Dip is the perfect party dip, and this one is paleo-friendly.

    Paleo Jalapeno Crab Dip Recipe | stupideasypaleo.com

    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 going toward a dip of some sort…

    …but I wanted to make it without dairy like sour cream or cheese.

    The mayo in this dip is homemade: egg, olive oil and a few other ingredients and is the hardest part of making the whole dish.

    Paleo Jalapeno Crab Dip Recipe | stupideasypaleo.com

    You can find a homemade mayo recipe in my The Performance Paleo Cookbook or 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 tang.

    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 veggie sticks or even plantain chips would work well.

    In case you’re thinking this recipe looks familiar, that’s because it’s been on the site since 2012. I decided to give it a face lift because, well, this photo wasn’t exactly appetizing:

    Paleo Jalapeno Crab Dip Recipe | stupideasypaleo.com

    Paleo Jalapeno Crab Dip Recipe | stupideasypaleo.com

    Converted recipe
    Converted recipe

    Paleo Jalapeño Crab Dip

    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Serves Serves 6


    • 1/4 cup Brazil nuts
    • 1 clove garlic
    • 16 oz high-quality canned crabmeat
    • 2 cloves garlic, finely chopped
    • 1/2 cup pickled jalapeño rings, chopped
    • 1/2 cup homemade mayo
    • 1 tsp hot sauce
    • 1 tsp gluten-free Worcestershire sauce
    • 1/3 cup almond meal
    • 1 tbsp ghee or coconut oil


    1. Preheat oven to 350F (177C).
    2. Make the Parmesan substitute: Pulse the Brazil nuts and one garlic clove in a food processor and pulse 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, and Parmesan substitute. Stir until well combined. Add sea salt to taste if needed.
    4. Heat a small skillet over medium heat. Add 1 tbsp ghee or coconut oil and almond meal. Stir constantly until the almond meal turns golden brown and toasty. 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.


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    Paleo Jalapeno Crab Dip Recipe | stupideasypaleo.com

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    15 thoughts on “Jalapeño Crab Dip Recipe

        1. So I made this over the weekend and it was a huge hit! I ended up using cashews instead of brazil nuts, and I didn’t have time to make a good homemade mayo so I used 1/3 C of coconut cream – the coconut gave it a sweet, spicy Thai flavor which everyone loved! Thanks for the great recipe.

    1. This is a great recipe. Thank you.
      Not sure if you were aware, under the ingredients list for canned crab meat, you say you use StarKist but your picture shows a can of Chicken of the Sea… I don’t think StarKist sells crab meat. At least I cannot find it on their website.

      1. Hi Kevin! I didn’t even notice I did that. I used the Chicken of the Sea for sure…that was taken on the day I made the recipe. Thanks for pointing that out…I’ll go back and fix it 🙂

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