Cashew Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Bright, citrusy lump crab sits on crisp cucumber rounds, each one crowned with a silky avocado and herb sauce blended with cilantro, garlic, and fresh lemon juice. The whole thing comes together with nothing but clean, whole ingredients — no creamy dressings, no mixed nuts, no hidden tree-nut oils lurking in a store-bought sauce. That blended avocado base is genuinely clever: it delivers the richness you'd want from a dipping sauce while keeping every component completely transparent and easy to verify. A touch of ground ginger in the crab salad adds a subtle warmth that makes the lemon zest and fresh chives pop in a way that feels restaurant-worthy. These are naturally light and refreshing, which makes them just as welcome at a summer gathering as they are at a holiday cocktail party.
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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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