Football season is upon us and while I am not a big NFL fan I am a big college football fan. This past weekend marked the start of the college football season and to celebrate the big game I wanted to make a special game day treat.
I have mentioned before that most of my extended family is from Maryland and that, as a result, crab was a big staple of my diet growing up. I have memories of being a kid and going over to my uncle’s house for holidays and parties and no matter what the occasion was he always made crab dip. I would make a bee line for the table and get a plate with some dip and crackers and then spend the rest of the night sneaking over to get more. To this day, it is probably on my top 5 favorite foods list. However, up until now I was never able to create an AIP version that would do the original justice. What is crab dip without mayo and cheese and Old Bay after all?
Well, I have finally found it. This AIP crab dip is so delicious, cheese will probably not even cross your mind. The consistency is perfect, it isn’t wet and watery and it is packed full of yummy flavor. My husband and I polished it off with no problem during the game and to make matters better our team won, so it might even be lucky crab dip… who knows?
Crab Dip (AIP/Paleo)
8oz jumbo lump crab meat crab meat
¼ cup of green onions
½ tsp garlic powder
½ tsp salt
½ tsp onion powder
¼ tsp turmeric
1 tbs lemon juice
1 can of hearts of palm (drained)
¼ cup of olive oil
1 clove of minced garlic
Additional green onion for garnish
2 TBS grated Radish for garnish (optional)
Preheat oven to 350 degrees. In a medium bowl combine your crab meat (well drained and dry), green onions, garlic powder, onion powder, salt, turmeric and lemon juice. Stir well to combine evenly, set aside. In a blender or food processor combine your drained heart of palm, olive oil and garlic. Blend until Fluffy and smooth. Take about 1/3 of a cup of your heart of palm mixture and stir it into your crab meat. Dump your crab mixture into a 10-12oz oven safe bowl or ramekin. Then, take the rest of the palm mixture and spread it evenly on top. Bake for 25 minutes. Then turn your broiler on and broil for 2-4 minutes or until the top is slightly golden brown (watch closely). Garnish with grated radish and green onions. Serve warm with plantain chips, cassava chips or your paleo cracker of choice.