Pork 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 hours in the kitchen. 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 light, refreshing base that keeps things naturally gluten-free and completely free of any pork products. The real showstopper is the creamy avocado herb sauce blended with cilantro, garlic, and olive oil — it's silky, vibrant, and acts as the perfect cushion between the cucumber and the crab. Because every single ingredient here is straightforwardly clean, there's no need to scrutinize labels for hidden additives or worry about what's lurking in a store-bought sauce. The whole thing comes together with a quick chill and a few minutes of assembly, making it ideal for entertaining when you want something that looks like it took way more effort than it did. Serve them cold with a squeeze of lemon and a scatter of micro herbs, and watch them disappear from the platter before you've even sat down.
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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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