Oats Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are everything you want in a party appetizer — fresh, bright, and genuinely impressive without requiring much effort. Lump crab meat is tossed with lemon juice, zest, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds for a naturally light base that keeps things refreshingly clean. The real showstopper is the creamy avocado herb sauce underneath, blended smooth with cilantro, garlic, and olive oil until it's silky enough to spoon but thick enough to hold its shape. Because every component here is built from whole, fresh ingredients, there's no need to scan labels or second-guess anything — it's naturally free of grain-based fillers and thickeners without any substitutions required. Cucumber rounds do double duty as both vessel and crunch, making this a smart, gluten-grain-free option that doesn't feel like a compromise in the slightest. Serve them straight from the fridge for the best texture, and don't skip the lemon wedges — that final squeeze ties everything together beautifully.
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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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