Tree Nut Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are the kind of appetizer that disappears from the platter before you've even finished arranging them. Lump crab meat is folded gently with lemon, chives, parsley, and a hint of ground ginger, then piled onto crisp cucumber rounds for a refreshing, no-fuss base that keeps things light. The real star is the blended avocado herb sauce — silky, garlicky, and bright with cilantro and lemon — spooned underneath each bite like a creamy cushion. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about sneaky nut oils hiding in a store-bought dip or dressing. The whole thing comes together with minimal cooking, just a quick chill for the crab and a blender run for the sauce, making it genuinely achievable for any skill level. Serve them cold with lemon wedges alongside and a scatter of micro herbs on top, and they look like something from a catered event — without any of the stress.
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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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