Pregnancy Friendly Crab Cocktail Bites with Avocado & Herb Sauce
Elegant, fresh, and genuinely exciting to eat, these little bites layer chilled lump crab salad over crisp cucumber rounds with a creamy avocado herb sauce that ties everything together beautifully. Seafood appetizers can feel off-limits during pregnancy, but crab is one of the lower-mercury shellfish options, and using lump crab meat that's been carefully picked over for shells means you're starting with a clean, quality ingredient. The avocado sauce is blended smooth with fresh cilantro, lemon, and a touch of garlic — no raw eggs, no unpasteurized ingredients, just wholesome whole foods. Bright lemon zest, chives, and parsley lift the crab without masking its natural sweetness, and the cucumber base keeps things light and refreshing rather than heavy. Assembly is simple and no-cook, which makes this a low-stress option when you want something that looks impressive without spending hours in the kitchen. Serve them straight from the fridge for a party platter that feels celebratory and satisfying — and happens to check every box for eating well right now.
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!