Coconut 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 gets folded with olive oil, lemon, chives, parsley, and a hint of ground ginger, then chilled so every flavor has a chance to bloom before it hits the platter. The avocado herb sauce blended with cilantro, garlic, and lemon is silky and vibrant, spooned onto crisp cucumber rounds that do double duty as both vessel and refreshing contrast. Everything here is naturally free from coconut in any form — no coconut aminos, no coconut cream, no sneaky oils — so you can serve these with total confidence. Coconut has a way of turning up in unexpected places in sauces and dressings, but this recipe keeps things clean with straightforward pantry staples and fresh herbs. Assembly is simple and satisfying: layer, top, garnish, and go. These are best served immediately so the cucumber stays crisp and the crab salad stays cold and perfectly seasoned.
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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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