Nightshade Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites prove that party food doesn't need tomatoes, peppers, or any of the usual suspects to feel festive and impressive. Lump crab meat is folded gently with lemon, chives, parsley, and a hint of ground ginger, keeping the texture luxurious and the flavor bright without relying on anything from the nightshade family. The creamy avocado herb sauce — blended smooth with cilantro, garlic, and a splash of lemon — acts as both a flavor anchor and a natural "glue" that holds everything together on crisp cucumber rounds. Those cucumber slices do double duty as a fresh, crunchy base that keeps the whole recipe completely free of grain or starch, which is a bonus for anyone navigating multiple dietary needs at once. Everything comes together with minimal cooking, just a quick chill for the crab salad and a blitz of the sauce, so the effort is low but the presentation looks like you tried very hard. Serve them straight from the platter with lemon wedges and a few micro herbs scattered on top, and watch them disappear before you've even sat down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!