Why recepie famous for?
"Using an Instant Pot® speeds up this easy dip that is delicious! I may or may not have eaten the leftovers (which I squirreled away from my kiddos) for breakfast. This dip is also paleo and Whole30® friendly! For dipping, serve with cucumber, red and yellow peppers, plantain chips, or radishes. The final baking step is optional."
Ingredients
2 tablespoons ghee (clarified butter), divided
1 red onion, minced
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1/2 teaspoon sea salt
3 (6 ounce) cans crabmeat, drained
1/3 cup homemade mayonnaise
1/4 cup full-fat coconut milk
1/4 cup almond flour, divided
1/4 cup nutritional yeast, divided
1/2 (8 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry
1 teaspoon seafood seasoning (such as Old Bay®)lemon, juiced
2 green onions, chopped
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon ghee; saute red onion, garlic, red pepper flakes, and salt until onion is tender, about 5 minutes. Stir in crabmeat, mayonnaise, coconut milk, 1/2 of the almond flour and nutritional yeast, and spinach.Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Preheat the oven to 450 degrees F (230 degrees C). Combine remaining almond flour and nutritional yeast with remaining 1 tablespoon ghee.
Unlock and remove pressure cooker lid. Transfer dip to an oven-proof serving dish; top with the almond flour mixture and green onions.
Bake in the preheated oven until top is browned, about 5 minutes.
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