Description
Creamy, bright, and gut-friendly, this Low FODMAP Cold Crab Dip Recipe comes together in minutes with lactose-free cream cheese, lemon, herbs, and sweet lump crab.
Ingredients
Scale
- 8 oz lactose-free cream cheese, softened
- 1/3 cup mayonnaise
- 1 tbsp lemon juice + 1/2 tsp zest
- 1 tbsp garlic-infused olive oil
- 2 tbsp chopped chives
- 1 tbsp chopped parsley
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt (to taste)
- 1/8 tsp black pepper
- 8 oz lump crab meat, drained and picked
- Optional: 1–2 tsp capers, chopped
Instructions
- Whisk softened lactose-free cream cheese until smooth.
- Whisk in mayonnaise, lemon juice and zest, garlic-infused oil, chives, parsley, smoked paprika, salt, and pepper.
- Gently fold in the lump crab (and capers if using) to keep pieces intact.
- Taste and adjust salt or lemon.
- Cover and chill for at least 30 minutes. Stir before serving and garnish with chives and a dusting of paprika.
Notes
Serve with cucumber chips, bell pepper strips, jicama, fennel wedges, rice crackers, or gluten-free baguette rounds.
Avoid surimi; it often includes wheat or higher-FODMAP fillers.
If the dip thickens after chilling, loosen with 1–2 tsp lactose-free yogurt or lemon juice.
Store up to 2 days in a cold refrigerator and keep cold during service.
- Prep Time: 10 minutes
- Category: Snacks
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 145
- Sugar: 1 g
- Sodium: 355 mg
- Fat: 12 g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 35 mg
Keywords: low fodmap cold crab dip recipe, low fodmap crab dip, cold crab dip, lactose-free crab dip