Jalapeño Crab Dip is the perfect party dip, and this one is paleo-friendly.
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.
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:
- Preheat oven to 350F (177C).
- Make the Parmesan substitute: Pulse the Brazil nuts and one garlic clove in a food processor and pulse until fluffy, fine bits form.
- 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.
- 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.
- Top the crab mixture with the almond meal crumbs. Bake for 30 minutes until bubbly and hot.