As a kid, I always had lots of crab related things, crab dip was something that was pretty popular though. It’s not anything super fancy, but holy heck will it please a crowd of people. The cool part about it too, is honestly you don’t even really taste “crab” because it’s surrounded by so much creamy, spicy, cheesy goodness… so it was super easy to veganize.

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Original Vegenaise, Cheddar Shreds, Grated Parmesan, and Cream Cheese. Trust me, they truly make this recipe special.

So first we’ll start out with the dip. Mix your softened cream cheese, mayo, old bay, ground mustard, garlic powder, salt / pepper, shredded cheese, & hot sauce together until well combined. Take your brined jackfruit, drain and rinse it very well, and then add to a food processor. Pulse 5-6 times until a fine-ish crab looking texture is achieved. Mix that in with your cream cheese mix. No need to cook the jackfruit prior either!

Place that into a baking dish, top with more cheddar and old bay, and pop into a 350F preheated oven for 25-30 minutes until bubbly and slightly browned. I recommend putting a baking tray under the dish incase anything bubbles over the sides (which it probably will), so that you don’t make a huge mess in your oven.

For the old bay crostini dippers (honestly the only thing you’ll want to dip in here, they’re like a semi spicy garlic bread), take a French baguette and slice it on a diagonal. Cover each slice with vegan butter, old bay, garlic powder, and grated vegan parmesan cheese. If you have one of those wire cooling racks you use for cookies, put that on a baking tray and place these all on there in a single layer. If not, put down a piece of parchment paper so they don’t burn. Pop them in the oven with the dip for the last 10 minutes or so of cooking so they get nice and toasty.

Once your dip is done, take it out of the oven & allow it to cool for a few minutes (even though you’ll want to dig right in), because that shit will be FUCKING HOT. Top with fresh parsley, and serve with your toasty little crostini’s and boom, you’re good to freakin go! The perfect party dish, or honestly, dinner for one haha. It’s seriously so easy to make & relatively cheap as well, especially if you already have vegan mayo and spices at home (which most of y’all do I’m sure).

Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious, and not something I’ve seen done vegan a lot before. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Spicy Cheddar Crab Dip

This spicy cheddar crab dip with old bay crostini dippers is the PERFECT party food & it's fully vegan? Trust me, you won't want to miss out on this recipe.

Prep Time 5 minutes
Cook Time 30 minutes
Author PLVNTFOOD by Chef Brianna Gallo


  • 8 ounces vegan cream cheese softened
  • 1 cup vegan mayonnaise
  • 3 1/2 tbsp Old Bay Seasoning divided
  • 1 teaspoon ground mustard
  • 2 tbsp garlic powder divided
  • Salt / pepper to taste
  • 1 pound brined jackfruit
  • 1/4 cup shredded Cheddar cheese *plus more for topping
  • 1-3 tbsp hot sauce Louisiana style if possible
  • 1 French baguette
  • 1/4 cup vegan butter
  • 1/4 cup vegan grated parmesan cheese
  • fresh parsley


  1. Preheatvoven to 350F.

  2. Mix softened cream cheese with mayonnaise, 1 1⁄2 tbsp old bay, ground mustard, 1 tbsp garlic powder, salt / pepper, and hot sauce together until combined.

  3. Pulse your jackfruit in a food processor until it resembles finely shredded crab meat & fold into the cream cheese & mayo mix.

  4. Spread into a baking dish & top with shredded cheddar cheese & a little more old bay.

  5. Bake for 25-30 minutes until bubbly & slightly golden brown. Place your baking dish on a baking tray so if anything bubbles over it doesn't cause a huge mess in your oven.

  6. While the dip is baking, slice your baguette into 1⁄4-1⁄2 inch slices on a diagonal.

  7. Spread with vegan butter, and sprinkle over with grated parmesan and the remaining 2 tbsp of old bay & 1 tbsp garlic powder. Place into the oven with the dip for the last 10-15 minutes until crisp.
  8. Remove the dip & crostini from the oven, allow the dip to cool & top with fresh chopped parsley and serve!

Recipe Notes

All vegan cheeses / mayo I used are Follow Your Heart. 

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