Hot or cold, crab appetizers ratchet up the style at any party. From crab wontons to crab dip to crab cakes, these easy crab appetizers are swimming with texture, taste, and fancy appeal.
Homemade crab cake appetizers will be the hit at summer parties or holiday entertaining.
These spicy seafood appetizers are topped with a fresh and fruity salsa.
You can use fresh, frozen or canned crabmeat in this appetizer. Crab-flavored, flaked fish (surimi) makes a less expensive and tasty alternative to real crab meat.
This bite-size version of an East Coast classic makes a terrific appetizer for any party.
Shu mai are wonton wrappers filled with shrimp, crab, and mushrooms. Serve with sweet and spicy red chili sauce.
Grilled shrimp adds irresistible smoky flavor to this vibrant blend of delicate crab meat, sweet peppers, bright citrus, and rich, buttery avocado. Serving the bruschetta atop cool and refreshing cucumber enhances the experience even more. Most of the avocado sold in supermarkets is still in its unripened stage. To ripen, place avocados in a paper bag and set aside at room temperature for 2-4 days. When the fruit is soft to the touch, it is ready for use.
The slow cooker will keep this cheesy seafood dip warm for the duration of your whole party.
If fresh crab is hard to find for this appetizer, look for canned pasteurized crabmeat. Your supermarket should be able to order this product for you.
For warm from the oven appetizers, stuff marinated mushroom caps with crab meat, bake, and serve immediately.
Thinly slice a baguette-style French bread loaf for these bruschetta (broo-SHEH-tah) appetizers. Toast the bread slices and top with a mixture of crabmeat, shrimp, and tomatoes tossed in a lemony herb and garlic sauce.
Crab cakes transform into a handheld treat when you sandwich one between a slider bun!
The stuffing for these giant mushroom appetizers looks and tastes like crab cakes. Budget-minded cooks can use imitation crab.
Standard crab dip gets perked up with fresh dill, lemon juice, and hot sauce. Try it on crackers or in phyllo cups.
This Maryland specialty, pan-fried patties of crab meat coated with bread crumbs and flavored with lively seasonings, is quick to make.
A bed of stewed black beans and a pineapple salsa topper give these fried crab cakes extra zest. Serve as an appetizer or a lunch entree.