8 oz can jumbo lump crab, picked clean of shells
8 oz tub of dairy free cream cheese (I used Tofutti)
8 oz of Cabot Sharp cheddar cheese (naturally lactose free), or dairy free cheese of choice
1 stalk of green onion, sliced
1 garlic clove, minced
1 Tbl paprika
1/2 tsp salt
1 tsp sugar (optional, if you like a little sweet)
1 tsp chili powder (optional, if you like a little spice)
Preheat oven to 350°F. Scale out all of your ingredients. Break up the cheese if it comes in a block, like mine did. Pre-shredded cheese works fine to.
*You can replace the seasonings with Lawry’s season salt (McCormick states that it is GF, even though the packaging does not mention it), if you need to make this quickly.
Mix it all together and spoon it into a 1 to 1.5 quart baker. Bake 40 to 45 minutes until bubbly.
*Keep in mind that if you used dairy free cheese, it will take longer to melt.
*For a faster cook time, you can heat it in a pan on the stove, stirring constantly until melted.
Serve with your favorite gluten free crackers or bread. I served mine with both rice crackers and lentil crackers. Enjoy!