Check out these superb seafood appetizers that suit any season. From clam dip to shrimp cocktail to crab cakes, these easy recipes for seafood appetizers make swimmingly delicious presentations.See Popular Seafood Appetizers Recipes
Nut-crusted shrimp and a coconut dipping sauce make up this unique appetizer.
Hosting an Asian-themed meal? Make shrimp spring rolls and a spicy dipping sauce.
Bake the puff pastry and mix up the tapenade ahead of your party. Then assemble and bake the pastries as guests arrive.
Try this salmon appetizer recipe from Betty Crocker.
In France, coarse ground pepper is called mignonette, a main ingredient of mignonette sauce, which is served with oysters. Spoon a small amount of the sauce on each oyster as you prepare to eat it.
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.
Ready in just 30 minutes, this appetizer is sure to be a hit. Crabmeat is mixed with cream cheese, mayonnaise, onion and mustard and heated until bubbly...it's irresistible.
Try this crab cake recipe from Betty Crocker.
Update traditional deviled eggs with the smoky flavor of oysters.
Add a bold splash of color to this savory cheesecake with red caviar, chopped red bell pepper or chopped seeded tomatoes. This fabulous appetizer can be made up to 48 hours ahead of time.
The sherry-garlic sauce in this appetizer offers a delicious change of pace from the usual cocktail sauce.
"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."
This shrimp appetizer has a traditional sauce of garlic, shallots, white wine, and lemon juice.
Wow the crowd by serving the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.
In less than 30 minutes, you can make elegant smoked salmon snacks for any special gathering.