I can’t wait for you to try this Spicy Crab Dip recipe. It’s an easy recipe that is perfect as an appetizer, or even as a quick lunch idea. It’s creamy, spicy, cheesy, and loaded with crab, so it’s basically all the best types of foods combined into one amazing dip.
What Makes This Crab Dip Recipe The Perfect Snack?
- Fast. Ready for snacking in less than 30 minutes .
- Easy. Mix, air fry , and serve.
- Low Carb . Only 2 carbs per serving.
- Versatile. Eat this as an appetizer , snack , or even a light meal.
- Delicious. Loaded with bold, savory flavors that will keep you coming back for more.
The air fryer makes this Spicy Crab Dip super simple to make. In just a few minutes, and with a few ingredients, you can be enjoying a warm, melty dip that’s perfect for dipping veggies, crackers, bread, and more.
Ingredients You’ll Need To Make Spicy Crab Dip
- Cooked Crab
- mayonnaise
- Grated jalapeno jack cheese
- Chopped Green Scallions
- Louisiana Hot Sauce
- Kosher Salt
- Ground Black Pepper
- Lemon Juice
- Chopped Parsley
How Do You Make Crab Dip From Scratch?
This is one of my famous “non-recipe” recipes. All you need to do to make this easy crab dip is mix together all but a few finishing ingredients, air fry until bubbly and warm, and add a splash of lemon juice and parsley before serving.
You’ll be blown away at how much flavor comes from such a simple recipe.
- Mix together the crab, mayonnaise, cheese, scallions hot sauce salt, and pepper and place them in a 6-inch heatproof pan .
- Place the pan in the air fryer basket.
- Cook in the air fryer until the cheese melts
- Remove the pan, mix in lemon juice and parsley and serve hot.
Tips And Tricks
- Control the spiciness of this Spicy Crab Dip recipe by choosing your own hot sauce for that portion of the recipe.
- If you’re like me and love things to be so spicy your tongue is numb, you can always add more hot sauce, or a spicier hot sauce as well.
- If you want to eliminate that step altogether because you’re afraid it will be too spicy, then you can do that too.
What Do You Serve With Crab Dip?
What you decide to serve with this Crab Dip recipe all depends on if you plan to eat it as a snack, an appetizer, or as a light meal.
I initially made this recipe as a snack, but quickly found it was great as a sandwich or crostini for a light lunch. Here are a few different delicious vessels you can use for dipping or meal prepping.
- Bell Peppers
- Low Carb Crackers
- Keto Bread
- Nut and Seed Bread
- Add it to a Flat Out wrap
How Long Does It Last?
This Spicy Crab Dip is so delicious that you’ll want to eat it all as soon as you make it. But if you have a little more self-control than I do, this Crab Dip recipe can last 3-5 days in your refrigerator.
Want More Delicious Dip Recipes?
- Keto Baked Chicken Poppers combines chicken, 2 kinds of cheese, peppers, and bacon to get a hearty, keto-friendly low carb appetizer.
- Crazy Good Salmon Dip is a fantastic appetizer or snack that is great for any small gathering or movie night.
- Greek Yogurt Dip will remind you of your favorite restaurant spinach dip without all of the carbs and calories.
- Roasted Pepper Dip has the perfect amount of flavor and heat to add a kick to even the most boring appetizer spread.
If you love snacking on this Crab Dip recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Keto Spicy Crab Dip
Ingredients
- ▢ 1 cup ( 135 g ) Cooked Crab
- ▢ 1/4 cup ( 56 g ) mayonnaise
- ▢ 2 cups ( 226 g ) grated jalapeno jack cheese
- ▢ 1/2 cup ( 50 g ) Chopped Green Scallions
- ▢ 2 tablespoons ( 2 tablespoons ) Louisiana Hot Sauce
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Black Pepper
- ▢ 2 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Parsley , optional
Instructions
- In a 6-inch heatproof pan, mix together the crab, mayonnaise, cheese, scallions hot sauce salt and pepper.
- Place the pan in the air fryer basket.
- Set the airfryer to 400F for 7 minutes until the cheese melts
- Remove the pan, mix in lemon juice and parsley and serve hot.
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Originally Published August 24, 2018
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
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Keto Spicy Crab Dip
Ingredients
- 1 cup Cooked Crab
- 1/4 cup mayonnaise
- 2 cups grated jalapeno jack cheese
- 1/2 cup Chopped Green Scallions
- 2 tablespoons Louisiana Hot Sauce
- 1/2 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 2 tablespoons Lemon Juice
- 2 tablespoons Chopped Parsley optional
Instructions
- In a 6-inch heatproof pan, mix together the crab, mayonnaise, cheese, scallions hot sauce salt and pepper.
- Place the pan in the air fryer basket.
- Set the airfryer to 400F for 7 minutes until the cheese melts
- Remove the pan, mix in lemon juice and parsley and serve hot.
Keto Spicy Crab Dip https://twosleevers.com/spicy-crab-dip-air-fryer-recipe/
Perfect Punjabi-style Aloo Gobi from your pressure cooker or Instant Pot. Make this classic Indian vegan restaurant dish at home in minutes, without a lot of fuss.
Why You Need To Try This Aloo Gobi Recipe
- Fast. Ready in under 30 minutes with the help of your Instant Pot .
- Easy. Just a few simple steps to make this one-pot meal.
- Vegetarian. A great, filling Vegetarian and Vegan main course .
- Versatile. Make it low carb by omitting potatoes, or add peas for Aloo Gobi Matar.
What Is Aloo Gobi?
Here’s a short Hindi lesson to help you understand the translation.
Aloo = potatoes.
Gobi = Cauliflower.
Aloo gobi is a pretty standard dish at most Indian restaurants, but it’s actually quite a staple for home cooking as well. I wanted to make this in an Instant Pot so that I didn’t have to stand and babysit it.
The problem is that you need the potatoes and cauliflower to cook at the same time. My first attempt was tasty but a complete textural disaster.
So this time, I did the obvious thing: cut the potatoes into thin slices so that they’d cook as quickly as the cauliflower did, but I also sautéd them in the pot a little longer, not only to pre-cook them but to also get some of the dark fonds into the final product.
If you prefer firmer cauliflower, I’d leave the cauliflower into even larger pieces since it does tend to cook very quickly.
What Is Danthal?
In the picture below, you see some green things and I’m sure you’re wondering what that those are. Well, in India, the stalks around the cauliflower are considered yummy eating. They are called danthal.
Sometimes at the bazaar, you can get just danthal. They’re actually full of flavor.
So what you do is you take the outer stalks off, strip them of their leaves, and then cut them up into pieces.
Since they’re a little tougher than the cauliflower, I put them in to cook with the potatoes.
Is Aloo Gobi Good For Weight Loss?
If you’re low-carbing, leave out the potatoes and just have the cauliflower. It’s still very tasty.
One of the many reasons I adore this Aloo Gobi recipe is because of how low it is in calories. This recipe only has 84 calories per serving.
This makes it a great option for delicious comfort food if you have trouble with portion control.
Aloo Gobi can also be modified to fit a low carb diet. Simply remove the aloo and just enjoy the gobi with all of the delicious spices!
Ingredients You’ll Need
- 1 tablespoon Oil - Used to sauté the spices and vegetables, helping them release flavor and preventing sticking in the Instant Pot.
- 1 teaspoon cumin seeds - Adds warm, earthy, nutty flavor and forms the aromatic base when sautéed in hot oil.
- 4 cups cauliflower florets - One of the main vegetables in aloo gobi; provides tender texture and absorbs the spices beautifully.
- 2 cups potatoes - The second main vegetable; adds heartiness, creaminess, and makes the dish filling.
- 1/2 cup tomatoes - Adds moisture, acidity, and mild sweetness while helping create a light sauce that coats the vegetables.
- 1 teaspoon Salt - Enhances all the flavors and helps draw moisture from the vegetables so they cook evenly.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice and the signature flavor of North Indian dishes.
- 1/2 teaspoon Turmeric - Adds earthy flavor and a vibrant yellow color while offering subtle bitterness.
- 1/4 teaspoon Ground Cumin - Deepens the cumin flavor introduced by the whole seeds and adds warm, savory notes.
- 1/2 teaspoon Ground Coriander - Adds citrusy, slightly sweet earthiness that balances the potatoes and cauliflower.
- 1/4 teaspoon Cayenne Pepper - Brings gentle heat and brightens the overall flavor profile.
- 1/4 cup Water - Helps create steam for pressure cooking and prevents burning, while keeping the dish thick rather than saucy.
How To Make Aloo Gobi
- Heat the Instant Pot and add oil. When the oil shimmers, add the cumin seeds.
- Add in the potatoes and sauté.
- Pour in the spices and sauté briefly.
- Add in the tomatoes and the water and scrape up the fond at the bottom. If all the water evaporates as you do this, add in another 1/4 cup of water.
- Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
- Quick release the pressure.
I cooked this on low pressure which not all Instant Pots have. If yours doesn’t have a low-pressure setting, try setting it for 0 mins pressure and doing a quick pressure release.
Tips and Tricks
Instant Pot Aloo Gobi is quick, simple, and delicious, and these tips will help you avoid soggy cauliflower, mushy potatoes, and underdeveloped flavor:
- Deglazing the pan after sauteing the potatoes to remove the fond from the bottom of the Instant Pot is crucial. If you skip this step, you’re likely to get a Burn Notice.
- The cauliflower and potatoes do not cook in the same amount of time. Follow the cooking steps exactly for the perfect texture.
- Not a Vegetarian? Use this Aloo Gobi recipe as a tasty side dish with your favorite protein.
Variations
If you want to adjust the flavor, texture, or spice level of your aloo gobi, these variations offer fun and flavorful ways to personalize the dish:
- Dry Aloo Gobi (Sabzi Style) - Use only a splash of water and sauté on Sauté mode after pressure cooking to evaporate excess moisture.
- Spicy Aloo Gobi - Increase cayenne pepper, add chopped green chilies, or mix in a teaspoon of red chili powder.
- Punjabi Aloo Gobi - Add ginger, garlic, and a pinch of fenugreek (kasuri methi) for a deeper, more aromatic flavor.
- Onion-Tomato Aloo Gobi - Sauté ½ cup chopped onions before adding other vegetables for a richer masala base.
Want Aloo Gobi Matar?
Peas are life. I’m sure a lot of you feel the same. If you want to add peas to this Aloo Gobi recipe , just place some frozen ones on top of the other veggies and cook per the recipe.
This recipe makes a great dish for Ramadan! You can find more great Instant Pot Ramadan recipes in my 15 Instant Pot Ramadan Recipes post .
Can You Reheat Aloo Gobi?
Yes, you can! I have tried reheating it several different ways, but my favorite is tossing it in a skillet with a little more oil until it is warmed through. It keeps the potatoes crispy without overcooking the cauliflower.
Can You Freeze Aloo Gobi?
I freeze most of the food that I cook since we can’t eat a large serving at once. When I freeze this Instant Pot Aloo Gobi, I slightly undercook it so when I reheat it doesn’t feel overcooked.
More Cauliflower Recipes
- Who says you need pasta? Cauliflower Mac and Cheese is the perfect solution for comfort food without the carbs.
- Living a low carb lifestyle but still craving bread? Replace it with these cauliflower Chaffles .
- These Cauliflower Breadsticks pair perfectly with my Low Carb Lasagna.
- Looking for the perfect low carb side dish? This Cauliflower and Cheese Casserole is sure to become a family favorite.
If you love this Aloo Gobi recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can enjoy it too.
Aloo Gobi Recipe | Instant Pot Cauliflower And Potatoes
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
- ▢ 4 cups ( 400 g ) cauliflower florets , (about one medium cauliflower)
- ▢ 2 cups ( 420 g ) Potatoes , sliced (about 1 large potato)
- ▢ 1/2 cup ( 74.5 g ) Tomatoes , diced
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Turmeric
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cumin
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Cayenne Pepper
- ▢ 1/4 cup ( 62.5 g ) Water
Instructions
Heat the Instant Pot and when it’s hot, add the oil, and when the oil shimmers, add the cumin seeds. They’ll splutter like popcorn.
Once this happens, add in the potatoes and sauté. You want the potatoes to brown and crisp a little, and you want good, brown fond at the bottom to flavor the final dish.
At this point, add the spices and sauté briefly.
Then add in the tomatoes and the water and scrape up all the lovely fond at the bottom. Make sure you get all the brown bits scraped off since if you don’t, you will see the BURN message. If all the water evaporates as you do this, add in another 1/4 cup of water.
Add in the cauliflower and set your Instant Pot to Low Pressure for 2 minutes.
Quick release the pressure and garnish with chopped cilantro, if needed.
If you have an 8 quart, you may need to double the recipe so as to not ge the BURN message.
For a low carb version, omit potatoes and double up on the caulilflower. In this case, you can just place all ingredients into the pressure cooker at the same time and cook as directed–no need to brown the potatoes (what potatoes? 🙂 )
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Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
