Lactose Free Avocado Crab Spread
Creamy, bright, and loaded with real lump crab, this spread is the kind of appetizer that disappears fast at any gathering. Ripe avocados form the base, mashed just enough to stay a little chunky, so every bite has texture alongside that rich, buttery flavor. A hit of fresh lemon juice and zest keeps things lively, while garlic-infused olive oil adds depth without any dairy in sight — no cream cheese, no sour cream, nothing that could cause a problem for anyone avoiding lactose. Turmeric and ginger give it a subtle warmth that makes the whole thing feel a little more interesting than your average dip. Fresh chives, parsley, and optional cilantro round it out with herby brightness that complements the sweet crab beautifully. Serve it scooped onto cucumber rounds, nestled into endive leaves, or piled onto cassava crackers for an elegant, naturally dairy-free bite that genuinely tastes indulgent.
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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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