Sesame Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are everything you want in a party appetizer — bright, fresh, and genuinely impressive without requiring much effort at the stove. Lump crab meat is folded with lemon, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds for a two-bite experience that feels straight off a catering tray. The creamy avocado herb sauce underneath — blended smooth with cilantro, garlic, and olive oil — acts as both a flavor anchor and a natural "glue" that keeps everything beautifully in place. Every single ingredient here is naturally free from sesame, so there's no need to audit labels or swap anything out; the recipe just works as written. That's a genuine relief when so many cocktail-style bites rely on tahini-based dips or sauces where sesame quietly sneaks in. Served cold and garnished with fresh chives or micro herbs, these look stunning on a platter and disappear fast — consider doubling the batch.
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!