Dairy Free Crab Cocktail Bites with Avocado & Herb Sauce

Total time35 min

Prep time20 min

Cook time0 min

Dairy Free Crab Cocktail Bites with Avocado & Herb Sauce

These elegant little bites prove that appetizers can feel genuinely luxurious without a drop of cream, butter, or cheese in sight. Lump crab meat is folded gently with olive oil, lemon, chives, parsley, and a whisper of ground ginger, then chilled so every flavor has a chance to bloom before it hits the platter. The avocado herb sauce — blended smooth with cilantro, garlic, and fresh lemon — acts as a creamy, velvety base that delivers all the richness you'd expect from a dairy-laden dip, entirely from whole-food ingredients. Crisp cucumber rounds serve as the vessel, keeping things light and refreshing while giving each bite a satisfying snap. The whole assembly is naturally free of any dairy concerns, so there's no label-reading or ingredient-swapping required — just clean, vibrant food that happens to be safe for anyone avoiding milk-based products. These are the kind of bites that disappear fast at a party, and nobody will ever guess they're missing anything.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!