Celery Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are everything you want in a party appetizer — bright, fresh, and just impressive enough to make people think you spent way more time than you did. Lump crab meat gets a light toss with olive oil, lemon juice, zest, chives, parsley, and a hint of ground ginger before being chilled to let all those flavors bloom together. The avocado herb sauce blended with cilantro, garlic, and lemon is silky and vibrant, spooned onto crisp cucumber rounds that stand in beautifully as the base for each bite. No crackers, no bread, no hidden vegetable aromatics — just clean, naturally celery-free ingredients from start to finish. That matters more than it might seem, since celery and celeriac have a way of sneaking into seafood seasonings, pre-made sauces, and store-bought cocktail accompaniments. Here, every component is made from scratch so you know exactly what's going into each round. Serve them straight from the platter with lemon wedges and a few micro herbs, and watch them disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!