Seed Oil 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 a single drop of industrial seed oil in sight. The crab salad is dressed simply with extra-virgin olive oil and lemon juice, letting the sweet, delicate flavor of lump crab shine rather than drowning it in anything processed or inflammatory. A creamy avocado herb sauce blended with cilantro, garlic, and a touch more olive oil adds richness and color, spooned right onto crisp cucumber rounds that serve as the perfect grain-free base. For anyone who's learned to scrutinize labels on store-bought dips and dressings — where canola or soybean oil tends to sneak in — making this sauce from scratch takes about two minutes in a blender and tastes infinitely better anyway. The whole thing comes together with a quick chill in the fridge and a few minutes of assembly, making it as low-stress as it is beautiful on a platter. Serve with lemon wedges and a scatter of fresh chives, and watch them disappear 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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