Pistachio 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 them. Lump crab meat is folded with bright lemon, chives, parsley, and a whisper of ground ginger, then piled onto crisp cucumber rounds for a refreshing, no-fuss base. The real star is the creamy avocado herb sauce underneath — blended smooth with cilantro, garlic, and olive oil until it's just thick enough to hold everything in place. Every component here is naturally free from tree nuts of any kind, so there's no need to scan labels or second-guess a single ingredient. That matters especially at gatherings where store-bought dips and mixed nut platters tend to create cross-contact concerns without anyone realizing it. Assembly is straightforward: spoon, pile, garnish, and serve — no cooking required beyond a quick blend and a short chill in the fridge. Light, impressive, and genuinely crowd-pleasing, these bites work just as well for a casual weeknight snack as they do for a dinner party spread.
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!