Creamy Vegan Maryland “Crab” Dip

Creamy Vegan Maryland 'Crab' Dip - A healthier, cruelty-free version of a timeless classic dip for veggies, toast or crackers.  #veganfoodporn #vegandips #vegancondiments #veganfoodshare #Marylandcrabdip

Mmmmmmm, my old favorite!  Come back better than ever ♥

Creamy Vegan Maryland 'Crab' Dip
A healthier, cruelty-free version of a timeless classic dip for veggies, toast or crackers.
  1. 1 15 oz. can White Beans - I used Cannellini
  2. 1 8 oz. Vegan Cream Cheese
  3. 1 8 oz. Vegan Sour Cream
  4. 2 cups fresh Mushrooms divided into cups and chopped - I used Baby Bellas
  5. 1/2 cup Nutritional Yeast
  6. Juice from 1 Lemon
  7. 1/2 tsp garlic powder or 1 clove diced
  8. 1 tsp dried Dill
  9. 1 Tbs. Old Bay Seasoning
  10. 1/2 tsp pepper (white or black)
  11. 1 tsp dry mustard
  12. a pinch of Cayenne Pepper or a few shakes of your favorite hot sauce
  13. 2 Tbs. Vegan Worcestershire Sauce (optional)
  14. 1/2 to 1 cup NON sweetened nut milk (the amount depends on how 'cheezy' you want the dip)
  15. 1 cup (+ 1/2 for topping) Shredded Vegan Cheddar Cheeze - I used Daiya brand
  1. Blend all the ingredients in a food processor or blender (*except the reserved mushrooms and cheddar cheeze) until smooth, about 30 seconds. Stir in the remaining mushrooms and cheeze.
  2. Pour the dip into an oven proof dish, maybe 8" X 8".
  3. Top with extra shredded cheeze if desired and bake, covered, @ 350 for 20 minutes. Remove foil and broil the top for 5 minutes to brown.
  4. Serve bubbling hot on top of sliced, toasted french bread, crackers or with sliced veggies like celery or peppers.
  5. Store covered, okay you won't have to 'store' it cause it will be all gone 😉
Variations and Add-In's
  1. If you can't get Vegan Cheddar Cheese, try adding in a little more Nutritional Yeast.
  2. If you can't get Vegan Cream Cheese, try plain, firm Tofu + 1 Tbs. Lemon juice and a pinch of Garlic powder.
  3. Add In's include Chopped Artichokes, Fresh Spinach, Shitake Mushrooms, a few Tbs. of vegan Mayo, red pepper, chopped onion......make sure that your add-ins are dry and well drained or you'll end up with a soup instead of dip.

“Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in 1939

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company in 1939, the year he fled  Nazi Germany, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co in 1990  McCormick continues to offer Old Bay in the classic yellow can.Ironically, according to Gustav Brunn, he had worked for McCormick for a week before starting his own spice business. He claimed that he was fired when McCormick learned that he was Jewish.” – source Wikipedia

Creamy Vegan Maryland 'Crab' Dip - A healthier, cruelty-free version of a timeless classic dip for veggies, toast or crackers.  #veganfoodporn #vegandips #vegancondiments #veganfoodshare #Marylandcrabdip

 If you can’t find ‘Old Bay‘ seasoning where you live you can try making up your own homemade version.  A good recipe is HERE.  Check the ‘seafood’ section of your store if you can’t find it in baking. The celery seed and heat from traditional Old Bay really is the signature flavor for this traditional dipping sauce so don’t think you can side step the ingredients.  Of course the dip itself would be great without those background notes but it definitely wouldn’t be anything like ‘Maryland’ crab dips.  I wondered if I would miss the crab flavor when I ‘veganized’ this recipe.  I’ve tasted the original seafood creaminess most of my life and I was surprise to find it very similar.  It’s like pumpkin pie;  you’re not really tasting pumpkin, you’re tasting the wonderful rich spices and the texture of the squash.  So this seafoodless substitute is a great alternative to the traditional more expensive, more messy, more painful version.

Crab dips are usually served with a sliced, toasted hot French baguette but I find the veggies or crackers to be just as tasty a way to transport the creamy, spicy flavors of this dip to your mouth……... I wouldn’t turn down a hot baguette though, don’t get me wrong.

Creamy Vegan Maryland 'Crab' Dip - A healthier, cruelty-free version of a timeless classic dip for veggies, toast or crackers.  #veganfoodporn #vegandips #vegancondiments #veganfoodshare #Marylandcrabdip


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13 thoughts on “Creamy Vegan Maryland “Crab” Dip

  1. narf77

    Again, I have pinned this before reading the recipe! Looks like my Sunday pinning is paying off ;). I should have known it was your recipe when I gleefully crammed it into my “Healthy Snacks” board. YUMMO Angela, another scrumptiously different post 🙂

      1. narf77

        Bugger 🙁 I hope you feel better ASAP. Look after yourself and apparently you are supposed to “starve” (Feed a cold, starve a fever) yourself today… hopefully that doesn’t include no cups of tea!


    I’m a huge fan of ‘crab’ dips before I became a vegan – it’s creamy, cheesy, and love fresh dill in it. I love Old Bay seasoning, I used it in many of my creamy based salads – chickpeas or BeyondMeat chick’n salad. Awesome alternatives to vegan cheeze and cream cheeze since I like my creamy dips simple! Yay for homemade version of ‘Old Bay’ seasoning, it’s so hard to find them in international countries! I wouldn’t turn down a hot, toasted baguette either! 🙂 🙂

    1. Angela @ Canned Time

      Your comments always make me smile Rika. And this month, I really needed something to smile for so thank you for reading and writing.
      I hope that your time in Peru is bringing you loads of sunshine and fun. Keep us up to date with all the food finds wont you?

  3. Pingback: Vegan “Seafood” Recipe Roundup

  4. Victor Sylvan

    Just made this again for another potluck. It was a huge success at the thanksgiving one. Over 100 people showed up and I had a few people track me down and say it was their favorite dish.

    I added some crab “meat” from verisoy that I thawed and minced.

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