BHA & BHT Free Crab Cocktail Bites with Avocado & Herb Sauce

Total time35 min

Prep time20 min

Cook time0 min

BHA & BHT Free Crab Cocktail Bites with Avocado & Herb Sauce

These elegant little bites are everything a party appetizer should be — fresh, bright, and genuinely impressive without requiring hours in the kitchen. Lump crab meat is folded gently with olive oil, lemon, chives, parsley, and a whisper of ground ginger, then chilled so the flavors can bloom before serving. The avocado herb sauce underneath is blended smooth with cilantro, garlic, and lemon until it reaches a lush, pourable consistency that anchors each bite beautifully. Crisp cucumber rounds serve as the base, keeping things light and naturally gluten-free without any processed crackers or packaged shells in sight. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a genuine win — every single ingredient is whole and unprocessed, so there's nothing hidden to worry about. Serve them straight from the platter with lemon wedges and a few micro herbs scattered on top, and watch them disappear in minutes.

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Ingredients

4 servings

For the crab salad

8 oz lump crab meat, picked over for shells
2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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