Red Meat Allergy Friendly Avocado Crab Spread
Creamy, bright, and packed with fresh herbs, this avocado and crab spread is the kind of appetizer that disappears fast at any gathering. Ripe avocados get mashed with lemon juice and zest, then folded together with lump crab meat and a drizzle of garlic-infused olive oil for a base that's rich without feeling heavy. Chives, parsley, and a touch of cilantro keep things fresh, while ground turmeric and ginger add a subtle warmth that makes the whole thing feel a little more interesting than your average dip. For anyone navigating a red meat allergy, this spread is naturally built around seafood and produce — no beef, pork, or lamb anywhere in sight, and no need to swap or substitute a single thing. The gentle folding technique keeps the crab in satisfying, tender pieces rather than turning everything into a paste, so every bite has real texture. Serve it with cucumber rounds, endive leaves, or cassava crackers for a light but impressive spread that works as a snack, starter, or party centerpiece.
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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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