Mustard Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are proof that appetizers can feel genuinely luxurious without a long ingredient list or complicated technique. Lump crab meat is folded gently with lemon, chives, parsley, and a hint of ground ginger, then chilled so every flavor has time to settle into something bright and cohesive. The creamy avocado herb sauce — blended smooth with cilantro, garlic, and a splash of olive oil — acts as the perfect base, spooned onto crisp cucumber rounds before the crab goes on top. It's a naturally clean combination, and because every component is made from scratch, there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted ingredients. Cocktail-style recipes can be tricky territory when you're avoiding certain pantry staples, but this one sidesteps the issue entirely by leaning on fresh herbs, citrus, and good olive oil for all its flavor. The result is a platter that looks impressive, tastes incredibly fresh, and comes together with just a blender and a bowl. Serve it immediately so the cucumber stays crisp and the avocado sauce holds its gorgeous green color.
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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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