Rice Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites prove that party food doesn't need grains or fillers to feel indulgent and impressive. Lump crab meat is tossed with olive oil, fresh lemon, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds that stand in beautifully as the base — no crackers, no grains, no compromise. The creamy avocado herb sauce blended with cilantro, garlic, and lemon ties everything together with a bright, velvety richness that makes each bite feel complete. Because every component here is naturally free of rice and rice-derived ingredients, there's no need to scrutinize labels or swap anything out — the recipe just works as written. They come together quickly, look stunning on a platter, and disappear even faster at a gathering. Serve them straight from the fridge with a squeeze of lemon for a fresh, clean finish that tastes anything but restricted.
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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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