45+ Delicious Sunday Dairy-Free Crab Recipes for Every Occasion

Crab is a delicacy that can elevate any meal, and for those following a dairy-free lifestyle, there’s no need to miss out on enjoying its sweet, tender flavor.

Whether you’re preparing for a casual family dinner or hosting an elegant Sunday gathering, these 45+ Dairy-Free Crab Recipes are the perfect solution.

From light and refreshing crab salads to hearty soups and savory spring rolls, there’s a dish here to suit every palate and dietary need.

These recipes are not only easy to make but also free from dairy, ensuring everyone can enjoy a delicious, seafood-filled Sunday meal.

So, if you’re looking to add variety and flair to your Sundays, dive into these crab-inspired creations that are sure to delight.

45+ Delicious Sunday Dairy-Free Crab Recipes for Every Occasion

With these 45+ Dairy-Free Crab Recipes, your Sundays just became a whole lot tastier.

From comforting chowders to fresh salads and innovative appetizers, these recipes prove that you can have rich, flavorful meals without the dairy.

They’re perfect for anyone looking to enjoy the sweetness of crab while keeping things light and healthy.

Whether you’re cooking for yourself or hosting friends and family, these recipes provide plenty of options to keep your Sunday meals exciting, fresh, and satisfying.

Explore these dishes, get creative in the kitchen, and enjoy a seafood feast that everyone can savor!

Dairy-Free Coconut Crab Curry

This Dairy-Free Coconut Crab Curry brings tropical flavors to your Sunday table. The natural sweetness of crab pairs beautifully with the creamy coconut milk and aromatic spices, creating a dish that is both comforting and exotic. Ideal for a family-style meal, this curry is perfect when served with steamed rice or flatbread.

Ingredients

• 2 lbs crab (cleaned and cut into pieces)
• 1 can (13.5 oz) coconut milk
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 2 tomatoes, pureed
• 2 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 green chili, sliced (optional)
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Sauté onions until golden brown. Add garlic and ginger; cook for 1-2 minutes until fragrant.
3. Stir in curry powder, turmeric, and paprika. Cook for 30 seconds.
4. Add pureed tomatoes and cook until the oil separates.
5. Pour in the coconut milk and bring to a gentle simmer.
6. Add the crab pieces, ensuring they are fully coated in the sauce. Cover and cook for 10-15 minutes.
7. Season with salt and pepper. Add green chili for extra heat if desired.
8. Garnish with fresh cilantro and serve hot with rice or flatbread.

This Dairy-Free Coconut Crab Curry is a symphony of flavors that transforms Sunday dinners into an unforgettable feast. The luscious coconut base complements the succulent crab, making it a hit among seafood lovers.

Spicy Dairy-Free Crab Cakes

Elevate your Sunday brunch or dinner with these Spicy Dairy-Free Crab Cakes. Packed with the zesty flavors of fresh herbs and spices, these crab cakes are crispy on the outside, tender on the inside, and entirely dairy-free. Perfect as an appetizer or main course!

Ingredients

• 1 lb crab meat
• 1 cup breadcrumbs (dairy-free)
• 1 egg or vegan egg substitute
• 2 tbsp vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp chili flakes
• 2 green onions, finely chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp vegetable oil for frying

Instructions

1. In a bowl, combine crab meat, breadcrumbs, egg, vegan mayonnaise, Dijon mustard, smoked paprika, chili flakes, green onions, and parsley.
2. Season with salt and pepper and mix until well combined.
3. Form the mixture into small patties.
4. Heat vegetable oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side until golden brown.
5. Serve hot with a side of dairy-free tartar sauce or salad.

These Spicy Dairy-Free Crab Cakes offer the perfect balance of spice and texture. Whether you’re hosting or simply treating yourself, this dish brings a restaurant-quality experience to your Sunday spread.

Lemon Garlic Dairy-Free Crab Pasta

For a quick yet elegant Sunday dinner, try this Lemon Garlic Dairy-Free Crab Pasta. Bursting with bright, citrusy flavors and the savory taste of crab, this pasta dish is light yet satisfying—a perfect way to cap off the weekend.

Ingredients

• 12 oz dairy-free pasta (linguine or spaghetti)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1 lb crab meat
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Stir in lemon zest and juice.
4. Add crab meat and cook for 2-3 minutes until heated through.
5. Toss the cooked pasta into the skillet with the crab mixture. Add reserved pasta water to loosen the sauce if needed.
6. Season with salt and pepper, and garnish with fresh parsley. Serve immediately.

This Lemon Garlic Dairy-Free Crab Pasta combines simplicity with sophistication. The bright lemon flavors highlight the delicate crab meat, making this dish a delightful centerpiece for a relaxing Sunday meal.

Dairy-Free Crab-Stuffed Bell Peppers

This Dairy-Free Crab-Stuffed Bell Peppers recipe offers a hearty, flavorful meal in a tidy package. The sweetness of roasted bell peppers complements the savory crab filling, making it a wholesome dish perfect for Sunday. It’s a crowd-pleaser that’s both nutritious and satisfying.

Ingredients

• 4 large bell peppers (any color)
• 1 lb crab meat
• 1/2 cup breadcrumbs (dairy-free)
• 2 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• 2 green onions, finely chopped
• 1 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix crab meat, breadcrumbs, vegan mayonnaise, Dijon mustard, garlic, green onions, smoked paprika, parsley, salt, and pepper.
4. Stuff each bell pepper with the crab mixture.
5. Place the peppers in a baking dish and drizzle with olive oil.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is golden.
7. Serve hot with a side salad or steamed vegetables.

These Dairy-Free Crab-Stuffed Bell Peppers are a perfect all-in-one meal. The combination of roasted peppers and savory crab stuffing makes for a delightful dish that will become a Sunday favorite.

Dairy-Free Crab and Corn Chowder

This Dairy-Free Crab and Corn Chowder is a hearty and warming dish, perfect for a cozy Sunday evening. Sweet corn and tender crab come together in a creamy (yet dairy-free) base, offering a bowl of comfort that’s brimming with flavor.

Ingredients

• 1 lb crab meat
• 2 cups fresh or frozen corn kernels
• 3 cups vegetable stock
• 1 cup unsweetened almond milk or coconut milk
• 1 medium potato, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add diced potato and cook for 2-3 minutes.
3. Pour in vegetable stock and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
4. Add corn, almond milk, crab meat, and smoked paprika. Simmer for 5 minutes.
5. Use a hand blender to partially blend the soup for a creamy texture while leaving some chunks.
6. Season with salt and pepper. Garnish with fresh parsley and serve hot with crusty bread.

This Dairy-Free Crab and Corn Chowder is rich, satisfying, and perfect for a Sunday meal. Its comforting flavors will warm both your heart and your stomach, making it an excellent addition to your recipe collection.

Dairy-Free Crab-Stuffed Avocado Boats

Dairy-Free Crab-Stuffed Avocado Boats are a fresh and vibrant option for Sunday brunch or lunch. The creamy texture of avocado pairs perfectly with the lightly seasoned crab filling, making for a nutritious, elegant dish that’s as beautiful as it is delicious.

Ingredients

• 2 ripe avocados
• 1 lb crab meat
• 2 tbsp vegan mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp fresh dill, chopped
• 1 green onion, finely chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Slice avocados in half and remove the pits. Scoop out a bit of the flesh to create larger cavities for filling.
2. In a bowl, mix crab meat, vegan mayonnaise, lemon juice, Dijon mustard, dill, green onion, salt, and pepper.
3. Spoon the crab mixture into each avocado half.
4. Serve immediately with lemon wedges on the side.

These Dairy-Free Crab-Stuffed Avocado Boats are light, refreshing, and bursting with flavor. Their simplicity and elegance make them a fantastic option for a laid-back Sunday meal or a delightful appetizer for any gathering.

Dairy-Free Crab and Sweet Potato Cakes

These Dairy-Free Crab and Sweet Potato Cakes are a healthy twist on traditional crab cakes. Sweet potatoes add a natural sweetness and creamy texture to the patties, while spices and herbs enhance the crab’s flavor. Perfect for Sunday brunch or dinner, these cakes are both satisfying and nutrient-packed.

Ingredients

• 1 lb crab meat
• 1 medium sweet potato, cooked and mashed
• 1/2 cup breadcrumbs (dairy-free)
• 1 egg or vegan egg substitute
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• 2 green onions, finely chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil for frying

Instructions

1. In a bowl, combine crab meat, mashed sweet potato, breadcrumbs, egg, smoked paprika, cayenne pepper (if using), green onions, parsley, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties.
3. Heat olive oil in a skillet over medium heat. Fry the cakes for 3-4 minutes on each side, or until golden brown and crispy.
4. Serve with a side of dairy-free aioli or a crisp salad.

These Dairy-Free Crab and Sweet Potato Cakes are a wholesome, flavorful option for a Sunday meal. The blend of crab and sweet potato creates a dish that’s both hearty and unique, sure to be a hit at your table.

Dairy-Free Thai Crab Salad

This Dairy-Free Thai Crab Salad is light, refreshing, and bursting with bold flavors. The combination of fresh vegetables, tender crab meat, and a tangy lime dressing makes this dish perfect for a relaxed Sunday lunch or as a side for dinner.

Ingredients

• 1 lb crab meat
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup shredded purple cabbage
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts (optional, for garnish)
• For the dressing:
  • 3 tbsp lime juice
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1 red chili, finely chopped (optional)
  • 1 tsp grated ginger

Instructions

1. In a large bowl, combine crab meat, cucumber, carrot, bell pepper, cabbage, and cilantro.
2. In a separate bowl, whisk together lime juice, fish sauce, coconut sugar, chili, and ginger to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with roasted peanuts if desired. Serve immediately.

This Dairy-Free Thai Crab Salad is a vibrant and healthy choice for Sunday. Its refreshing flavors and crunchy textures make it a dish that’s as satisfying as it is nutritious.

Dairy-Free Crab Bisque

This Dairy-Free Crab Bisque is a luxurious and creamy soup without the use of dairy. The rich flavors of crab, coconut milk, and spices come together to create a comforting bowl of goodness that’s perfect for Sunday supper.

Ingredients

• 1 lb crab meat
• 2 cups vegetable stock
• 1 can (13.5 oz) coconut milk
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
2. Stir in tomato paste, smoked paprika, and cayenne pepper. Cook for 1-2 minutes.
3. Add vegetable stock and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Stir in coconut milk and crab meat. Simmer for another 5 minutes.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
6. Season with salt and pepper. Serve hot with crusty bread or crackers.

This Dairy-Free Crab Bisque is a rich, indulgent soup that’s surprisingly easy to prepare. Its creamy texture and robust flavors make it the ultimate comfort food for a cozy Sunday evening.

Dairy-Free Crab Fried Rice

Dairy-Free Crab Fried Rice is a quick and satisfying dish that balances tender crab with fragrant jasmine rice, fresh vegetables, and savory seasonings. Ideal for a casual Sunday dinner, this recipe is packed with flavor and ready in under 30 minutes.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 lb crab meat
• 2 eggs (or vegan egg substitute)
• 1 cup mixed vegetables (peas, carrots, and corn)
• 2 green onions, finely chopped
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Sauté garlic until fragrant.
2. Push the garlic to one side and scramble the eggs (or vegan substitute) in the same pan until cooked.
3. Add the mixed vegetables and cook for 2-3 minutes.
4. Stir in the rice, crab meat, soy sauce, and sesame oil. Cook until the rice is heated through and everything is well combined.
5. Sprinkle with green onions and adjust seasoning with salt and pepper. Serve hot.

Dairy-Free Crab Fried Rice is a simple, versatile meal that makes the most of leftovers while delivering a delightful burst of flavor. It’s a go-to recipe for busy Sundays when you want something hearty yet quick.

Dairy-Free Spaghetti with Crab and Lemon

This Dairy-Free Spaghetti with Crab and Lemon is a light and refreshing pasta dish that’s perfect for Sunday lunch or dinner. The combination of zesty lemon, sweet crab, and fresh herbs creates a delightful medley of flavors that feel indulgent yet wholesome.

Ingredients

• 12 oz spaghetti (gluten-free if needed)
• 1 lb crab meat
• 3 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1/4 cup white wine (optional)
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Sauté garlic until golden and fragrant.
3. Add the crab meat and cook for 2-3 minutes. If using, pour in white wine and cook until slightly reduced.
4. Stir in the lemon zest, lemon juice, and reserved pasta water. Toss in the cooked spaghetti and mix well.
5. Season with salt and pepper, then sprinkle with fresh parsley. Serve with lemon wedges on the side.

This Dairy-Free Spaghetti with Crab and Lemon is an elegant yet easy-to-make dish that’s perfect for Sunday. Its light, citrusy notes pair beautifully with the delicate flavor of crab, making it a true crowd-pleaser.

Dairy-Free Baked Crab-Stuffed Mushrooms

Dairy-Free Baked Crab-Stuffed Mushrooms are a delightful appetizer or light meal that combines the earthy flavor of mushrooms with the savory goodness of crab. This elegant dish is perfect for entertaining or as a Sunday treat for yourself.

Ingredients

• 1 lb large mushrooms (stems removed and cleaned)
• 1 lb crab meat
• 1/2 cup breadcrumbs (dairy-free)
• 2 tbsp vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 garlic clove, minced
• 1 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• Olive oil for drizzling
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix crab meat, breadcrumbs, vegan mayonnaise, Dijon mustard, garlic, smoked paprika, parsley, salt, and pepper.
3. Stuff each mushroom cap with the crab mixture.
4. Place the mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden.
6. Serve hot as an appetizer or alongside a fresh green salad.

These Dairy-Free Baked Crab-Stuffed Mushrooms are an elegant and flavorful dish that will impress your guests or elevate your Sunday meal. The combination of tender mushrooms and savory crab filling is simply irresistible.

Dairy-Free Crab and Avocado Salad

This Dairy-Free Crab and Avocado Salad is a fresh and satisfying dish, ideal for a light and healthy Sunday lunch. The creamy avocado complements the sweet, tender crab, while the zesty citrus dressing ties everything together beautifully.

Ingredients

• 1 lb crab meat
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp Dijon mustard
  • 1/2 tsp ground cumin
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the crab meat, avocado, onion, tomatoes, cucumber, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, Dijon mustard, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately with extra lime wedges if desired.

This Dairy-Free Crab and Avocado Salad is a refreshing, healthy option for a Sunday meal. The combination of creamy avocado and sweet crab meat creates a satisfying dish that’s perfect for warmer weather or whenever you need something light and flavorful.

Dairy-Free Crab and Corn Chowder

This Dairy-Free Crab and Corn Chowder is a rich and creamy soup that’s both hearty and satisfying. The sweetness of the corn pairs perfectly with tender crab meat, while the coconut milk adds a smooth, dairy-free creaminess. This chowder makes for a comforting Sunday supper.

Ingredients

• 1 lb crab meat
• 2 cups corn kernels (fresh or frozen)
• 1 large potato, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
2. Add the potato, corn, smoked paprika, thyme, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Stir in the coconut milk and crab meat. Simmer for an additional 5 minutes to heat the crab through.
4. Season with salt and pepper, then garnish with fresh parsley. Serve hot with crusty bread.

This Dairy-Free Crab and Corn Chowder is the epitome of comfort food without the dairy. The sweetness from the corn and the richness of the coconut milk make this chowder indulgent yet light, perfect for a cozy Sunday evening meal.

Dairy-Free Crab Spring Rolls

These Dairy-Free Crab Spring Rolls are a perfect appetizer or light meal for a Sunday gathering. Packed with fresh vegetables, tender crab meat, and served with a tangy dipping sauce, these spring rolls are both flavorful and refreshing.

Ingredients

• 1 lb crab meat
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 1 cup fresh herbs (mint, cilantro, and basil)
• 10-12 rice paper wrappers
• For the dipping sauce:
  • 3 tbsp tamari (or soy sauce)
  • 1 tbsp rice vinegar
  • 1 tsp honey or maple syrup
  • 1/2 tsp sesame oil
  • 1/2 tsp grated ginger

Instructions

1. Prepare all the vegetables and herbs, and set them aside.
2. To assemble the spring rolls, soak each rice paper wrapper in warm water for 5-10 seconds or until soft.
3. Place the softened wrapper on a flat surface, then layer with crab meat, cucumber, carrot, bell pepper, and herbs.
4. Carefully roll the wrapper around the filling, folding in the edges as you go. Repeat with the remaining wrappers and filling.
5. For the dipping sauce, whisk together tamari, rice vinegar, honey, sesame oil, and ginger in a small bowl.
6. Serve the spring rolls with the dipping sauce on the side.

Dairy-Free Crab Spring Rolls are a light and flavorful dish that’s perfect for a fresh Sunday appetizer or snack. The combination of fresh veggies, crab meat, and the tangy dipping sauce makes these spring rolls a hit for any occasion, especially when served as a starter at gatherings.

Note: More recipes are coming soon!