Carrageenan Free Avocado Crab Spread
Creamy avocado meets sweet, tender lump crab in a spread that feels genuinely luxurious without requiring much effort at all. The base comes together with a fork — mashed avocado brightened by fresh lemon juice and zest, then enriched with a drizzle of garlic-infused olive oil for a subtle, savory depth. Turmeric and ginger give it a warm, golden hue and a gentle complexity that makes this feel like more than just a simple dip. Folding in the crab gently keeps the texture interesting, so every bite has a little pull and substance alongside the silky avocado. For anyone navigating carrageenan concerns, this recipe is a clean win — every ingredient is whole and straightforward, with no processed dairy, no thickeners, and no packaged shortcuts that might sneak in additives. Store-bought dips and spreads are notoriously tricky to vet, so making your own from scratch like this is genuinely the easiest way to stay confident about what you're eating. Serve it piled onto cucumber rounds or endive leaves for an elegant appetizer, or scoop it up with cassava crackers for something a little heartier. Fresh chives, parsley, and optional cilantro keep it bright and herbaceous all the way to the last bite.
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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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