Turkey 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 hours in the kitchen. Lump crab meat is folded gently 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 a squeeze of lemon — acts as both a flavor anchor and a natural "glue" that keeps everything beautifully in place. Because the whole recipe is built around seafood, fresh produce, and olive oil, there's no poultry of any kind hiding in the ingredient list, which makes it a genuinely stress-free choice when you're cooking for a crowd with mixed dietary needs. Chilling the crab mixture for a few minutes before assembly is a small step that pays off big, letting all those bright flavors meld together. Serve these immediately after plating and finish with a squeeze of lemon for a clean, zesty pop that cuts right through the richness of the avocado.
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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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