Mind Blown Hot Crab Dip


1 Box Mind Blown Plant Based Crab Cakes (2 cakes)

8 oz plant based cream cheese of choice, room temperature

½ cup plant based mayonnaise of choice

½ cup plant based sour cream of choice

1 ½ cups shredded plant based cheddar cheese, divided

2 Tablespoons chopped green onion

2 teaspoons Worcestershire sauce

1 teaspoon lemon juice

2-3 teaspoons Old Bay seasoning

½ teaspoon freshly ground black pepper

⅛ teaspoon cayenne pepper optional

Chives for garnish 



1) Place Mind Blown Crab Cakes in a bowl to thaw in the fridge overnight; the next day, crumble the crab cake with a fork to make crab 'meat'; set aside.

2) Preheat oven to 375 degrees F.

3) In a large bowl, beat together the Mind Blown Crab 'meat,' plant based cream cheese, plant based mayonnaise, plant based sour cream, 1 ¼ cups of the plant based cheese, green onions, Worcestershire sauce, lemon juice, Old Bay seasoning, black pepper, and cayenne pepper. Mix well to combine.

4) Transfer to oven-safe 8-9-inch baking dish. Sprinkle the remaining ¼ cup of plant based cheese on top. Bake for 25 to 30 minutes until hot and bubbly. Serve warm with sea salt crackers, baguette slices, salty pretzels, or crispy vegetables. Enjoy! 

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