Capsaicin Free Avocado Crab Spread
Creamy avocado meets sweet, delicate lump crab in a spread that feels genuinely luxurious without requiring much effort at all. The brightness comes from fresh lemon juice and zest, while garlic-infused olive oil adds depth without any of the heat that makes so many dips and spreads off-limits for people avoiding capsaicin. Ground turmeric and ginger bring a subtle warmth and color that makes this look as good as it tastes — no hot peppers, no paprika, no sneaky chili powder anywhere in sight. Folding the crab in gently keeps the texture interesting, so every bite has a little of that satisfying, flaky pull against the silky avocado base. Fresh chives, parsley, and optional cilantro round things out with a clean, herby finish that keeps the whole thing feeling light and vibrant. Serve it with cucumber rounds, endive leaves, or cassava crackers for an appetizer that disappears fast at any gathering.
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Learn more →Ingredients
6 servings
- 2 ripe avocados, halved and pitted
- 8 oz lump crab meat, drained and picked over for shells
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp garlic-infused olive oil
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 1 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Scoop the avocado flesh into a medium mixing bowl. Add the lemon juice and lemon zest, then mash with a fork until mostly smooth with a few small chunks remaining.
- 2
Drizzle in the garlic-infused olive oil and stir to combine.
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