Cinnamon Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are proof that party food can be genuinely fresh and fuss-free. Lump crab meat gets a bright lift from lemon juice, lemon zest, chives, and parsley, then rests briefly in the fridge so every flavor has a chance to bloom. The creamy avocado herb sauce — blended smooth with cilantro, garlic, and olive oil — acts as a lush base that holds everything together on crisp cucumber rounds. There's no pastry, no dough, and no spice blends to second-guess, which makes this a naturally safe choice for anyone navigating a cinnamon sensitivity without sacrificing a single bit of sophistication. Each ingredient is straightforward and easy to verify, so you can build the platter with total confidence. Serve them straight from the fridge for the best texture, and keep a few lemon wedges nearby — a little extra squeeze right before eating takes the whole thing over the top.
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!