Chestnut Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are everything you want in a party appetizer — fresh, bright, and just impressive enough to make people think you spent way more time than you did. Lump crab meat is tossed with olive oil, lemon juice, chives, parsley, and a whisper of ground ginger, then chilled so every flavor has a chance to bloom. The creamy avocado herb sauce underneath brings richness and a pop of cilantro and garlic, all blended to a silky, scoopable consistency. Crisp cucumber rounds serve as the base, keeping things light and naturally gluten-free without any crackers or specialty ingredients to track down. For anyone navigating tree nut restrictions, this recipe is genuinely stress-free — every component is built from fresh produce, seafood, and pantry staples, with zero hidden surprises lurking in the ingredient list. The whole thing comes together with minimal cooking and maximum payoff, making it a smart choice for entertaining when you want something that looks polished but doesn't chain you to the stove. Serve them immediately for the best texture, and don't skip the lemon wedges — that final squeeze ties everything together beautifully.
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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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