Lupin 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 with bright lemon, chives, parsley, and a whisper of ginger, then chilled so every flavor has time to settle into something really special. The creamy avocado herb sauce — blended smooth with cilantro, garlic, and a squeeze of lemon — acts as both a cushion and a flavor punch underneath each mound of crab. Crisp cucumber rounds serve as the base, keeping everything fresh, light, and completely grain-free by nature. For anyone navigating lupin sensitivities, this recipe is a genuine win: every ingredient is whole and straightforward, with no flour-based fillers, coatings, or thickeners that could sneak the legume in through the back door. It comes together with minimal fuss — a quick blend, a gentle fold, and a pretty arrangement on a platter — yet it looks like something you'd order at a coastal bistro. Serve it with lemon wedges and a cold glass of something bubbly, and watch it become the most requested thing you make.
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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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