Other Seafood Appetizers
Fix an array of light seafood appetizers for an after-work cocktail party. From smoked salmon to clams casino to steamed shrimp, these easy recipes come together in a hurry.See Popular Other Seafood Appetizers Recipes
Trending in Our Kitchens
A sparkling white wine would be great with these crispy, buttery mussels from F&W's Marcia Kiesel.
F&W's Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with sake, lager, and, in this recipe, clam broth.
F&W's Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, sake, and, in this recipe, lager.
These appetizer eggs are stuffed with potatoes and ham. You could also serve as a side dish at brunch.
Ethan Stowell loves mussels all year round, but he's particularly fond of the plump summer ones from Washington's Puget Sound. "I often grab a couple handfuls of mussels at the end of the night and cook them at home for a late-night snack," he says. Here he flavors the briny mussels with lemon juice, fresh herbs, and speck, the salty cured ham.
Try this salmon appetizer recipe from Betty Crocker.
Salmon trout has a mild, delicate taste, but regular salmon is also delicious in this bright-flavored tartare.
Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook (Artisan). Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and creme fraiche.
Try these tilapia patties for a new twist on crab cakes. Served with a farro, pomegranate and broccoli salad, this is one quick and nutritious dinner.
Jason McCullar reinvents shrimp remoulade, the classic New Orleans cocktail-party dish. Instead of tossing his vermouth-poached shrimp with a mayonnaise dressing, he makes a ginger-spiked dipping sauce.
Tim Cushman is a master at preparing raw fish. Here he dresses salmon with a little citrus-soy dressing, then tops it with fresh ginger and chives before bathing it in a hot sesame-oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance.
Eric Ripert pounds smoked salmon paper-thin, like beef carpaccio, then serves it with brioche and salmon caviar.
"In 1994, when I enrolled at the Culinary Institute oh America in Hyde Park, I had to catch up on so much -- it was like I had a virgin palate for food and wine," says Rajat Parr. "For instance, I'd never had a scallop before; I didn't even know what they were. I had never seen a chestnut before, either. So cooking school was an eye-opening experience."
Here, Grace Parisi revamps the classic shrimp-cocktail recipe by including scallops and stone-crab claws, then tweaks the cocktail sauce by replacing the ketchup with bottled chile sauce and seasoning it with hot pimenton de la Vera and prepared horseradish.
This quick appetizer dip delivers a smoky taste with a lemony zip.