Wheat Free Crab Cocktail Bites with Avocado & Herb Sauce
These elegant little bites are proof that party food doesn't need crackers or crostini to feel special. Crisp cucumber rounds stand in as the base, giving each bite a cool, refreshing crunch that actually complements the sweet lump crab far better than any bread-based vessel would. The crab salad itself is bright and herbaceous — lemon zest, fresh chives, parsley, and a hint of ground ginger fold together into something that tastes genuinely sophisticated with very little effort. Then there's the avocado herb sauce: blended smooth with cilantro, garlic, and lemon juice until it's just thick enough to hold its shape on each round, it adds a creamy, garlicky richness that ties everything together beautifully. For anyone navigating wheat sensitivities, the relief here is that nothing has been swapped or substituted — every ingredient is naturally free of it, so there's no label-checking anxiety involved. These are best assembled just before serving so the cucumber stays crisp and the crab stays cold, making them an ideal make-ahead appetizer when you prep the components separately. Elegant, fresh, and genuinely crowd-pleasing, they disappear fast.
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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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