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Seafood appetizer - 87 recipes

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If you love seafood, you HAVE to try this recipe

  • Large onion
  • 24 shrimp
  • 2 ounces crab meat or fish
  • Garlic, minced
  • Old Bay Seasoning
  • 1/2 cup chicken broth
4.4/5 (17 Votes)

By

Party-worthy appetizers delight with smoked salmon, creamy goat cheese, zesty lemon peel and tarragon

  • 8 ounces soft fresh goat cheese
  • 1 1/2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fennel seeds, finely crushed
  • 2 teaspoons lemon peel, grated
  • 1/2 teaspoon coarsely ground black pepper
  • 2 1/2 tablespoons olive oil
  • 30 thin slices French-bread baguette
  • 12 ounces thinly sliced smoked salmon
  • Lemon peel strips (for garnish)
  • Tarragon sprigs (for garnish)
4.4/5 (9 Votes)

By

It's 5'o clock everywhere with this stone crab cocktail! Better than any drink, munch on this seafood masterpiece a

  • 4 pounds cooked stone crab claws
  • 1 shallot, minced
  • 3 tablespoons orange juice
  • Juice of 1 lemon
  • 4 tablespoons extra virgin olive oil (California preferred)
  • Pinch salt
  • Several grinds black pepper
  • 12 cherry tomatoes (sunburst, sun gold ,black cherry), halved
  • Orange segments from 2 oranges
  • 1 ounce micro basil or 6 large green or purple basil leaves, cut into fine ribbons
4.1/5 (13 Votes)

By

You can't go wrong with these crab cakes with fresh avocado salsa from one of the world's most revered chefs, Jaque...

  • CRAB CAKES:
  • 1/4 teaspoon salt
  • 8 ounces crabmeat
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1 tablespoon fresh chives, chopped
  • 1/8 teaspoon Tabasco sauce
  • 3 tablespoons mayonnaise
  • 1 1/2 slices white bread (1 1/2 ounces), processed to make 3/4 cup crumbs
  • 2 tablespoons peanut oil
  • SALSA:
  • 1 small ripe avocado
  • 1 ripe tomato (5 ounces), peeled, halved, seeded, and coarsely chopped
  • 1 tablespoon red wine vinegar
  • 2 tablespoons peanut oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons water
  • 1 tablespoon fresh chives, chopped
4.2/5 (29 Votes)

By

Crunchy panko-crusted baked shrimp flavored with bright lemon juice and fresh Italian parsley

  • 1 pound raw shrimp
  • 2 1/2 tablespoons olive oil, separated
  • 2 tablespoons Italian parsley, roughly chopped
  • 2 tablespoons lemon juice, separated
  • 2/3 cup panko bread crumbs
  • Salt, to taste
  • Pepper, to taste
4.2/5 (25 Votes)

By

Traditional steamed shrimp is full of flavor when you start with Old Bay seasoning

  • 1/2 cup cider vinegar or beer
  • 1/2 cup water
  • 2 tablespoons OLD BAY® Seasoning
  • 1 pound large shrimp, peeled and deveined, leaving tails on
  • 1 cup OLD BAY® Cocktail Sauce
4.1/5 (33 Votes)

By

These tuna melts are made by using a muffin pan are so simple to prepare that you might want to consider doubling o...

  • nonstick cooking spray
  • 12 slices honey oat or honey wheat bread, crusts removed
  • 3 tablespoons butter, melted
  • 2 (6-ounce) cans chunk white tuna packed in water, drained
  • 3 tablespoons light mayonnaise or salad dressing
  • 1 tablespoon honey mustard
  • 4 ounces Havarti cheese with dill, cut into small cubes, about 1/2 cup
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons snipped dried cranberries
  • fresh dill sprigs, optional
4.5/5 (2 Votes)

By

Serve these awesome seafood nachos at your next party! Shrimp sautéed with garlic and cumin mixed with jumbo lump ...

  • 1 teaspoon olive oil
  • 1 pound shrimp, peeled and deveined
  • 2 to 3 teaspoons round cumin, toasted
  • 1 teaspoon garlic, minced
  • 1 pound jumbo lump crabmeat, cleaned and picked
  • 3/4 cup sour cream
  • 1 bunch green onions, sliced
  • 1 (9-ounce) bag corn tortilla chips, yellow, white, or blue
  • 3 cups Pepper Jack cheese, grated
  • 1/2 cup pickled jalapeño, sliced
3.5/5 (2 Votes)

By

Use the best quality tuna you can find, sushi grade if available for this tuna ceviche

  • 1 pound fresh tuna, cubed into 1/2 pieces
  • Juice of 2 limes, about 1 1/2 tablespoons
  • Juice of 1 white grapefruit, be sure to strain out the seeds
  • 1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
  • 2 tablespoons coconut milk
  • 1 tablespoon soy sauce
  • 6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
  • 6 cilantro leaves, chopped
  • 1/2 cup chopped scallions
  • 1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
  • 1 teaspoon toasted sesame oil
  • Juice of 1 lime or about 3/4 tablespoons lime juice
  • 1/2 cup finely diced water chestnuts
  • 1/4 cup finely diced mango
  • 1 tablespoon vegetable oil
  • 4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
  • 1 avocado, finely chopped
4.4/5 (5 Votes)

By

This vegan ceviche uses tofu that is coated in paprika and roasted as the main ingredient

  • 1 pound tofu, small cubes
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil
  • 7 organic tomatoes, diced
  • 1/2 red onion, 1/4" dice
  • juice of 4 limes
  • 1/4 bunch green onion, sliced on the diagonal
  • 2 cloves garlic, pressed
  • 1 teaspoon pink Himalayan salt
  • 1 serrano pepper, minced
  • 1 jalapeno pepper, minced
  • 1/2 small bell pepper, 1/4" dice
  • 1/2 bunch of cilantro, chopped
  • 2 tablespoons tamari
  • Olive oil to taste
  • avocado for serving
4.4/5 (5 Votes)

By

Most Calamari recipes call for frying but this dish uses a healthier approach, baking

  • TARTAR SAUCE:
  • 1 cup of mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sweet pickle or dill relish
  • 1 tablespoon minced onion
  • Salt and pepper to season
  • CALAMARI:
  • 1 pound calamari, cleaned and cut into rings
  • 1 cup of flour, more if needed
  • 2 eggs
  • 2 cups panko
  • 1/2 teaspoon granulated garlic per cup of panko (optional)
  • Non-stick cooking spray
  • Sea salt and fresh ground pepper to season
3.9/5 (50 Votes)

By

This recipe features conch, a national food of the Bahamas that is the perfect way to start any festive feast

  • FRITTERS:
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • sea salt and fresh-ground black pepper to taste
  • 1 cup firm-packed ground conch or shrimp
  • 1/2 green bell pepper, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 medium garlic cloves, minced
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon fresh lime juice
  • dash Tabasco to taste
  • canola oil for frying
  • CARIBBEAN DIPPING SAUCE:
  • 1/2 cup prepared salsa
  • 1 cup real mayonnaise
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon fresh-ground black pepper
3.8/5 (34 Votes)

Any burning questions? Our chefs answer!

Conch Fritters with Caribbean Dipping Sauce Seafood Stuffed Onion