Almond Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Lump crab meat is dressed with bright lemon, chives, parsley, and a whisper of ginger, then piled onto crisp cucumber rounds for a refreshing, no-fuss base. The real star is the creamy avocado herb sauce underneath — blended smooth with cilantro, garlic, and olive oil until it's just thick enough to cradle everything in place. Every component here is naturally free from tree nuts, so there's no need to scrutinize labels or swap out anything — the recipe just works as written. That matters most when you're entertaining and want to serve something impressive without second-guessing every ingredient. Serve them straight from the fridge with a squeeze of lemon and a few micro herbs on top, and they look like something from a catered event. Light, vibrant, and genuinely crowd-pleasing, these bites are proof that simple ingredients handled well are always enough.
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Learn more →Ingredients
4 servings
For the crab salad
- 8 oz lump crab meat, picked over for shells
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
For the avocado herb sauce
- 1 large ripe avocado, pitted and peeled
- 2 tbsp fresh cilantro leaves
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp fine sea salt
- 2–3 tbsp cold water
For assembly
- 1 large english cucumber (about 12 inches), sliced into ¼-inch rounds
For serving
- fresh chives or micro herbs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a mixing bowl, combine the crab meat, 2 tbsp olive oil, 1 tbsp lemon juice, lemon zest, chives, parsley, ground ginger, and 1/4 tsp salt. Fold gently until just combined, keeping the crab in large pieces. Cover and refrigerate for 15 minutes to let the flavors come together.
- 2
While the crab chills, make the avocado herb sauce: add the avocado, cilantro, 1 tbsp lemon juice, 1 tbsp olive oil, garlic, and 1/4 tsp salt to a small food processor or blender. Blend until smooth, adding cold water 1 tbsp at a time until the sauce is pourable but still thick enough to hold a small mound — about the consistency of a loose hummus.
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