I’m a Maryland Girl and this week’s summer holiday celebration should have included Blue Crabs. Getting them shipped to Tennessee is ridiculously expensive, so Chesapeake Bay Lump Crab Meat had to suffice. I didn’t mind though – this crab dip is amazing.
I’ve tried making this completely dairy free and it just isn’t the same, so I compromised and choose my favorite lactose-free ingredients. I stayed gluten free with (again my favorite) almond flour crackers and veggies to dip.
Ingredients:
-
1 lb Lump Crab Meat
-
8-ounces cream cheese (I use lactose-free)
-
1/4 cup Mayonnaise (I use avocado oil mayo)
-
1 tsp Dry Mustard
-
1 tbs Old Bay Seasoning
-
1/2 cup Grated Cheddar Cheese (I use lactose-free)
Instructions:
-
Preheat oven to 350 degrees.
-
Combine softened cream cheese, mayo, mustard, old bay, and 1/4 cup of the cheddar cheese in a bowl.
-
Gently fold in the crab dip and spread into an 8×8 or equivalent baking dish. Top with remaining cheddar cheese.
-
Bake for 25-30 minutes until hot and cheese is bubbly.
-
Serve warm.
Wondering if you should make lactose free swaps in this recipe? People are often surprised when they find out they are or actually are not lactose intolerant.
Did you know you can find out if your body makes the enzyme lactase that digests lactose by taking a nutrition DNA test? Yep! Your lactose tolerance can be found in your genes. And finding out if dairy works for you can be a big factor in how your jeans with a “j” fit.
In addition, you will learn things about how your body will respond in terms of weight loss, recovery, different types of exercise, and susceptibility to vitamin deficiency.
Click the link below to learn about our HIPAA protected DNA testing or e-mail amanda@peakpotentialpt.com with questions. As a bonus, you won’t be left to navigate that 50 page report on your own. You will receive a free one hour health coaching session from us to make sense of your data and come up with a plan to implement what you have learned in order to reach optimal health.
