Hazelnut Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce them. Lump crab meat is folded gently with bright lemon, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds for a refreshing, no-fuss base. The real showstopper is the blended avocado herb sauce underneath — silky, garlicky, and loaded with fresh cilantro, it ties every bite together beautifully. Everything here is built from whole, straightforward ingredients, so there's no need to scan labels for hidden nut-based oils or worry about cross-contact from processed sauces. Tree nut allergies can make elegant party food feel off-limits, but this recipe proves that clean, vibrant flavors don't need anything beyond fresh produce, good olive oil, and quality seafood. Assembly is simple and the components can be prepped ahead, making it a genuinely stress-free option for entertaining. Finish with a squeeze of lemon and a few micro herbs, and you've got something that looks like it came from a catering menu.
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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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