1 tablespoon vegetable oil
3 cloves garlic, minced
1 bunch lacinato kale, stemmed, leaves chopped (see Cook's Note)
1 pound lump crabmeat, picked over for traces of shell and cartilage
3/4 cup grated mild white Cheddar
1/4 cup plus 2 tablespoons grated Parmesan
3/4 cup sour cream
6 ounces cream cheese, softened
1/2 cup egg-free mayonnaise, such as Vegenaise, or regular mayonnaise
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
Lacinato kale is also known as Tuscan or dinosaur kale.
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