Vegan Crab Dip


In my earlier days, I really loved crab cakes. Of course, my lifestyle has completely changed, but Old Bay Seasoning and powdered kelp brings back memories with this dip. It is also packed with iodine– thanks to the incredible sea vegetable, kelp! This recipe is taken from Serves six.


  • 1 15 oz can white beans, rinsed and drained
  • 1/2 cup vegenaise
  • 1/4 cup nutritional yeast Buy
  • 1 teaspoon Seaweed powder Buy
  • 4 teaspoons old bay seasoning powder
  • juice of one lemon
  • 2 dashes hot sauce (I love Papi Joe's) Buy
  • one bunch green onions, chopped
  • 1 14-oz can hearts of palm


  • food processor Buy
  • small baking dish


  1. Preheat oven to 350 degrees.
  2. Combine the beans, Vegenaise, nutritional yeast, kelp, Old Bay, lemon juice and zest, and Tabasco sauce in a food processor and process until smooth. Add the green onions and pulse a couple times. Cut the hearts of palm into 1 inch pieces, add to the mixture and pulse once or twice; do not over process for best texture.
  3. Put the mixture into an oven proof serving dish or ramekin and bake for 30 minutes or until the mixture is heated through.
  4. Serve with raw vegetables or as a side for roasted vegetables.


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