Low-FODMAP Creamy Baked Crab Dip Recipe; Gluten-free

Crab dip is one of those appetizers that everyone loves.  My mom would serve this special occasion appetizer for New Year’s Eve at my house and it would get demolished in short time. I would stalk the table waiting for someone to dig in, since that would be my cue to finally get a taste.

I’m so excited to adapt this crab dip recipe for low-FODMAP eating pleasure. This is an easy and versatile (but decadent!) recipe for creamy low-FODMAP Crab Dip that will be a perfect addition to your holiday table, or any event.

You may also love my:

• low-FODMAP Sweet and Sticky Chicken Wings
• low-FODMAP Nachos
• low-FODMAP Crispy Baked Buffalo Chicken Wings
• low-FODMAP Phyllo Wrapped Baked Brie with Brown Sugar and Nuts
• low-FODMAP Ranch Dip

Or peruse the blog for over 500 more low-FODMAP recipes.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Creamy Baked Crab Dip; Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting.

Serves: 10 or more

Prep time: 15 min

Bake time: 40 min

Total time: 55 min

Bake: 325 F

Ingredients

• 1 pound jumbo lump crabmeat
  • I prefer not to use canned but if that is all that is available, then drain well and ensure it is free of shells
• 1 and 1/2 cups grated white cheddar or Colby cheese; divided into 1 cup and 1/2 cup
• 3/4 cup mayonnaise (I like Hellman’s brand; check no added high-FODMAP ingredients, and gluten-free for your mayo if necessary)
• 1/4 cup and 2 tablespoons grated Parmesan cheese; divided
• 2 tablespoons garlic-infused olive oil
  • For tips on findings these oils, check my low-FODMAP recipe swap blog
• 1/4 cup green chives (tips only), minced (optional)
• 3 tablespoons Worcestershire sauce (check for gluten-free, if necessary)
• 2 tablespoons fresh squeezed lemon or lime juice
• 1 teaspoon hot pepper sauce, such as Tabasco Original (check for no high-FODMAP additives and gluten-free if necessary)
• 1/2 teaspoon dry mustard powder
• Salt and pepper to taste
• Chive tips or fresh parsley for garnish

Directions

• Preheat oven to 325 degrees F.
• Combine all of the ingredients except for 2 tablespoons parmesan and ½ cup cheddar in a casserole and gently stir until thoroughly mixed
• Bake for 35 minutes
• Remove and top with remaining Parmesan and cheddar and return to oven for 5 minutes until bubbly
• Serve hot with low-FODMAP, gluten-free potato chips or crackers or low-FODMAP, gluten-free toasted bread points
• Garnish with chive tips, or fresh parsley