Peanut Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are the kind of appetizer that disappears from the platter before you even get a chance to announce what they are. Lump crab meat is folded with bright lemon, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds for a refreshing, no-fuss base that keeps things light. The real star is the blended avocado herb sauce underneath — silky, garlicky, and flecked with fresh cilantro, it acts like a creamy cushion that ties every component together beautifully. Every single ingredient here is naturally free of peanuts, so there's no label-scanning or substitution stress involved — just clean, whole foods from start to finish. The whole process is straightforward: chill the crab, blend the sauce, and assemble on a platter right before serving so the cucumber stays crisp. These are ideal for entertaining because they look far more impressive than the effort required, and the fresh lemon wedges on the side add a little extra zing for anyone who wants it.
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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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