Mediterranean Diet Friendly Crab Cocktail Bites with Avocado & Herb Sauce

Total time35 min

Prep time20 min

Cook time0 min

Mediterranean Diet Friendly Crab Cocktail Bites with Avocado & Herb Sauce

Fresh lump crab, bright lemon, good olive oil, creamy avocado — this appetizer is practically a love letter to the kind of eating that makes you feel genuinely well. The crab salad gets folded together with chives, parsley, a hint of ginger, and a generous squeeze of citrus, then chilled just long enough for everything to meld into something really special. The blended avocado herb sauce — smooth, garlicky, and laced with cilantro — pulls double duty as both a flavor anchor and a gorgeous green base for each bite. Crisp cucumber rounds stand in for crackers or bread, keeping things light and naturally grain-free without any workarounds or substitutions. Every single ingredient here — the extra-virgin olive oil, the fresh herbs, the whole vegetables — fits comfortably within the principles of plant-forward, seafood-friendly eating that this style of cooking is built around. These come together quickly, look stunning on a platter, and disappear even faster at a party.

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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.

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