MSG Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are everything you want in a party appetizer — bright, fresh, and genuinely impressive without requiring much effort. Lump crab meat is folded with lemon juice, zest, chives, parsley, and a hint of ground ginger, then chilled so every flavor has a chance to bloom before it hits the platter. The creamy avocado herb sauce underneath is blended with cilantro, garlic, and a splash of olive oil until it's silky and pourable, making each cucumber round a perfect little vessel. Because every ingredient here is whole and unprocessed, there's no need to squint at labels hunting for hidden additives or flavor enhancers that so often sneak into packaged seafood products and store-bought sauces. The cucumber base keeps things light and crisp, giving you that satisfying crunch without any crackers or processed carriers. These come together quickly and serve beautifully straight from the fridge, making them an ideal choice when you want something that looks like it took all day but genuinely didn't.
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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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