Print Recipe
4.86 from 7 votes

Ingredients

  • 2 cups lump crab meat
  • 1 tsp mustard
  • 2 tbsp grated red onion
  • 1/4 cup nutritional yeast (or parmesan for SCD) (or 1/4 cup grated Parmesan for SCD)
  • 1 cup mayonnaise
  • 1 1/2 tbsp lemon juice
  • 1 clove garlic crushed
  • 1/2 tsp smoked paprika
  • 2 tbsp chopped spring onions
  • 1 tsp hot sauce (optional)

Topping

  • 2 tbsp brazil nuts
  • 1 tsp nutritional yeast (or parmesan for SCD) (or 1 tsp grated parmesan)
  • 1 tbsp chopped spring onions

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
  • In a bowl combine all of the ingredients for the dip. Stir until well mixed and then transfer to an oven proof dish. 
  • Bake in the oven for 15 minutes until hot and bubbly 
  • While the dip is baking, add the brazil nuts and nutritional yeast to a food processor and pulse until broken down into a fine crumble. 
  • Remove the dip from the oven, sprinkle the top with the brazil nut mixture and then return to the oven for 3 to 4 more minutes until it is golden in colour. Sprinkle the dip with chopped spring onions before serving.