Recipezaar: Appetizers,Seafood recipes

Cheesy Crab Muffins

Fri, 11 Dec 2009 17:47:57 -0500

Living near the Cheasapeake bay, my family eats a ton of seafood. I credit this recipe to my aunt whom made these on Thanksgiving. I made these for the first time for a football party and everyone enjoyed them. -- posted by 8-BALL GIRL

Lighter Shrimp Scampi

Sun, 13 Dec 2009 20:52:44 -0500

(From Everyday Food) Scampi minus the butter and wine. Keep a bag of frozen (raw) shrimp in the freezer and you can have a quick and easy weekday meal on hand. (It just takes a few minutes to quick thaw the shrimp, follow the directions on the bag.) I always have a jar of minced garlic in the fridge and I often sub bottled lemon juice for fresh. I serve with steamed broccoli and a salad. You could also serve with a side of pasta, rice, or garlic bread. -- posted by Pomtini

Seared Wasabi & Sesame Tuna Steak

Mon, 14 Dec 2009 01:20:25 -0500

A Steve Greier recipe modified -- posted by Ian Magary

Lobster, Artichoke and Seafood Dip

Mon, 14 Dec 2009 17:32:57 -0500

Served with finger foods, this recipe is bound to please any lobster and artichoke lover. -- posted by Alley Barbie

Oysters With Sweet Potatoes

Mon, 14 Dec 2009 21:30:35 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Bernhard Gotz of Fillets, featured in The Louisiana New Garde television series. -- posted by Molly53

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Chardonnay-Poached Salmon With Fennel & Orange

Tue, 15 Dec 2009 15:41:35 -0500

Another recipe I found in Cuisine at Home Slow Cooker Menus magazine. It is a little different in ingredients and you use a slow cooker which would free up your oven. I haven't tried it yet but it did sound easy and delicious. I suppose you could fix it in the oven also. Serve with Red Onion and Caper Cream which I will post also. -- posted by mama smurf

Sea Scallops With Roasted Red Pepper Sauce

Wed, 16 Dec 2009 20:47:58 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Robert Krol of Crozier's, featured in The Louisiana New Garde television series. -- posted by Molly53

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Commander's Seafood Sausage

Mon, 21 Dec 2009 21:37:49 -0500

Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse. -- posted by Molly53

Crostini With Mussels

Wed, 23 Dec 2009 15:16:40 -0500

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx -- posted by DrGaellon

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Crab Cake Dip

Sun, 27 Dec 2009 17:13:52 -0500

Fantastic recipe from the Evil Shenanigans cooking blog. -- posted by Sweet Jezebel

Smoked Salmon Pizza

Sun, 27 Dec 2009 18:58:56 -0500

This pizza makes a lovely light dinner, or is perfect for serving as finger food at a party. I have not posted a pizza base recipe, so you can either make your favourite, or buy pre-made ones. It serves 4 as a meal, or makes 16 pieces as a finger food. -- posted by Sara 76

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Prawn (Shrimp) Mousse Rolls

Mon, 28 Dec 2009 16:58:27 -0500

From James Reeson Alive and Cooking. This looks to be a nice appertizer or even an entree. -- posted by I'mPat

Shiso Crab Cocktail

Mon, 28 Dec 2009 16:59:16 -0500

From Splendid Table -- posted by dicentra

Bite-Size Wasabi Crab Cakes

Mon, 28 Dec 2009 23:48:40 -0500

Serve with Ginger Aioli. Coastal Living, DECEMBER 2009 -- posted by dicentra

Chai-Brined Shrimp Skewers

Mon, 28 Dec 2009 23:52:01 -0500

Cooking Light, MAY 2008 -- posted by dicentra

Shrimp With Wasabi Mayo

Mon, 28 Dec 2009 23:53:21 -0500

Sunset, NOVEMBER 2001 -- posted by dicentra

Bean, Avocado, and Shrimp Layered Dip / Spread

Tue, 29 Dec 2009 01:06:52 -0500

If you're in a rush, substitute store-bought guacamole for the cream cheese, avocado, and lime juice. -- posted by *Kathy*

Garlicky Baked Clam Dip

Tue, 29 Dec 2009 01:45:16 -0500

This recipe was shared by a friend and it is wonderful. I like it because it ins't 'cheesy' but rather buttery, garlicky and clammy!!! It can be made ahead and microwaved when ready to serve with lots of crusty warm bread! -- posted by Chef53Kathy

Marinated Shrimp With Orange

Tue, 29 Dec 2009 02:23:34 -0500

My favorite shrimp appetizer with a few revisions, originally from the Ravinia Festival cookbook. -- posted by TexasGal #2

Shrimp Toast

Tue, 29 Dec 2009 04:31:06 -0500

From my collection of handwritten recipes. -- posted by CJAY

Fried Fish Rolls

Tue, 29 Dec 2009 05:05:20 -0500

From my collection of handwritten recipes. -- posted by CJAY

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Spider Rolls

Tue, 29 Dec 2009 09:49:18 -0500

Cooking Light, APRIL 2003 -- posted by dicentra

Baked Oyster Appetizer

Tue, 29 Dec 2009 13:46:24 -0500

A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make! -- posted by Pennie Pasta

Crab Meat Spread

Tue, 29 Dec 2009 13:59:39 -0500

This is a very easy and well-liked appetizer. It will be a hit at holiday parties. From the kitchen of Tona Thornburg Court, Bridgeton MO. -- posted by TLC-MO

Creamy Dill Clam Dip

Tue, 29 Dec 2009 14:02:46 -0500

This sour cream based clam chip and cracker dip is a family favorite, good at any gathering. Very easy to double or triple, for large parties, and alter to taste. -- posted by MoonliteSonata

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Tue, 29 Dec 2009 14:20:22 -0500

These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Jon's Spicy Citrus Shrimp

Tue, 29 Dec 2009 14:21:18 -0500

These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!*** -- posted by Megohm

Acadian Q'd Prawns

Tue, 29 Dec 2009 14:23:17 -0500

A Haute Cajun Classic for that kitchen party. Not for the faint of heart. The beginning is a recipe for the Acadian Feux (Fire) Seasoning. It stores well, so make up a batch to keep around. -- posted by Jetjouster

Caper Crab Dip

Wed, 30 Dec 2009 10:18:53 -0500

From Quick and Easy Recipes: Appetizers -- posted by dicentra

Festive Tuna Salad

Thu, 31 Dec 2009 02:27:13 -0500

You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy -- posted by Deantini

Shrimp Dip

Thu, 31 Dec 2009 02:29:44 -0500

An easy dip my cousin likes to make for family get-togethers. Nothing fancy about it but everyone loves it! Goes great with hard pretzels. (Cooking time is really Chill time). -- posted by ajboyer222

Coconut Shrimp With Chutney

Thu, 31 Dec 2009 09:27:13 -0500

This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping. -- posted by Naturelover

Mexican Crab and Cheese Croustades

Fri, 01 Jan 2010 13:08:12 -0500

From yahoo group. OAMC -- posted by dicentra

Sesame Shrimp With Wasabi Sauce

Sat, 02 Jan 2010 10:36:29 -0500

One of the starring appetizers in Canadian Living's cookbook The Complete Christmas Book. Prep time may take a bit longer depending on ease of peeling the shrimp. If wasabi paste isn't available, and powdered wasabi is, mix 4 tsp powder with 2 tsp water to form a paste. -- posted by woodland hues

Prawn & Scallop Ceviche

Sat, 02 Jan 2010 10:40:19 -0500

Our New Year's Eve tradition is to have a Mexican extravaganza for an early dinner. Wanting something on the lighter side that goes well with Champagne we sought out an amazing Ceviche recipe. I took two recipes from Emeril on the Food Network's website and came up with this recipe. My husband and I lived in San Diego for 10 years and spent some time in Mexico eating authentic Mexican food, and I have to say this is the best Ceviche I have ever had. -- posted by Nicole McBride

Shrimp and White Bean Salad over Watercress

Sun, 03 Jan 2010 23:25:16 -0500

Cooking Light. -- posted by dicentra

Ahi Bruschetta

Mon, 04 Jan 2010 17:16:21 -0500

A fresh tuna appetizer - haven't tried it, but it looks tasty. -- posted by periwinklejenn

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

Smoked Salmon

Tue, 05 Jan 2010 11:05:52 -0500

This recipe takes time, but is well worth it. Use the freshest salmon you can find. It is best to cut the pieces of salmon all the same size so you get even brining and smoking. Great for canning as well. Note: You may add other flavors to the fish such as garlic powder, pepper, soy sauce etc. if you like. The recipe can easily be doubled. You can use your imagination and try other types of fish as well. Even small whole fish. -- posted by RobinAnn

Layered Seafood Dip

Tue, 05 Jan 2010 11:19:50 -0500

Serve this with crackers, breadsticks, pita chips or veggies. Use all crabmeat, if desired. -- posted by *Parsley*

Avocado Stuffed With Shrimp

Tue, 05 Jan 2010 11:24:11 -0500

Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. -- posted by WiGal

Dishwasher Salmon Steaks

Tue, 05 Jan 2010 11:47:22 -0500

This may sound very funny, and yes I was skeptical too, but once you try it, you will love it, I swear! You can always change the seasonings to your taste, this is just how my family likes it. -- posted by Amanda Morrill

Orange Glazed Scallops

Tue, 05 Jan 2010 11:47:30 -0500

One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!! -- posted by Brazilianflavor in Atlanta, GA

Green Chili & Scallion Crab Won Ton Cups

Tue, 05 Jan 2010 12:21:51 -0500

This is another one of my green chili creations. I had a dip like this once and wanted to add some extra flair for a small dinner party. -- posted by Melanie B.

Alton Brown's Sherried Sardine Toast

Tue, 05 Jan 2010 14:25:55 -0500

This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please. -- posted by Debber

Jumbo Shrimp With Coconut and Chili

Thu, 07 Jan 2010 13:05:02 -0500

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste. -- posted by English_Rose

Jumbo Shrimp With Tarragon Sauce

Sat, 09 Jan 2010 10:18:16 -0500

Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. -- posted by English_Rose

Ginger and Lime Salmon Tartare

Mon, 11 Jan 2010 18:50:31 -0500

An easy way to prepare raw fish for anyone loving sweet and sour flavors. This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients quantity accordingly. Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/ -- posted by French Cooking for Dummies

King Prawn Butterfly

Mon, 11 Jan 2010 18:52:16 -0500

This is a delicious starter recipe from my book named, 'The Curry Crunch' where mildly spiced king prawns are coated with bread crumbs and fried. The king prawns used in this recipe weigh approximately 50g each. You can order the book from: www.thecurrycrunch.co.uk -- posted by Chef #1516475

Spicy Garlic Shrimp

Tue, 12 Jan 2010 18:11:29 -0500

Easy and delicious, this recipe is great! You can leave out, tone down, or turn up the pepper sauce to your own tastes. I don't usually measure when I cook recipes like this, I just eye-ball it. -- posted by msrma7670

Yummy Fried Halibut

Wed, 13 Jan 2010 18:21:39 -0500

Meaty chunks of flaky halibut covered in a crispy coating, fried golden brown. These little nuggets are juicy and crispy. They have an amazing zing and freshness to them you won't find in other recipes. Give it a shot.. its sooo easy. -- posted by VictoriaTS

Barb's Crab Canapes

Wed, 13 Jan 2010 18:35:35 -0500

Easy, delicious finger food snack perfect for parties, and can easily be a delicious spread for crackers as well. -- posted by Nat Da Brat

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fri, 15 Jan 2010 07:31:37 -0500

I have been looking for something different to do with smoked salmon and this is what I found! This recipe was found while I was surfing the net and now I can't remember where. :) -- posted by Manami

Fried White Fish (Korean)

Fri, 15 Jan 2010 14:32:27 -0500

From my handwritten collection of recipes 1960's. -- posted by CJAY

Tuna-Stuffed Shells With Tomato-Basil Vinaigrette

Mon, 18 Jan 2010 01:02:49 -0500

From Betty Crocker New Cookbook These shells can be served either cold or warm. To serve warm: Place shells on a microwavable platter. Cover with platic wrap, venting one edge. Microwave on hihg 2-3 minutes or until warm. Serve with vinaigrette, warmed if desired. -- posted by PolishRuski

Smoked Tuna Dip

Mon, 18 Jan 2010 20:35:08 -0500

Want to wow your guests during this years round of holiday parties? Serve them this Smoked Tuna Dip and watch the compliments flood in. Theyll never know that you whipped it up ten minutes before they arrived! -- posted by P ROD

Clams Oreganta

Tue, 19 Jan 2010 07:14:13 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sparkling Wine or Sauv Blanc Serve with toasted whole-wheat Italian bread to dip into juices! -- posted by GoldsmithLissa

Shrimp Stuffed Grape Leaves

Tue, 19 Jan 2010 07:30:02 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache -- posted by GoldsmithLissa

Wild Greens and Shrimp W/ Cucumber Yogurt Dressing

Tue, 19 Jan 2010 08:03:07 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Pinot Blanc Try subbing crabmeat for shrimp. -- posted by GoldsmithLissa

Cucumber-Yogurt Crabmeat Salad

Tue, 19 Jan 2010 08:07:35 -0500

Recommended Wine Pairing: Sauv Blanc or Pinot Blanc I strictly recommend jumbo lump crab!! -- posted by GoldsmithLissa

Blackened Indian Salmon

Tue, 19 Jan 2010 16:46:58 -0500

This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area. -- posted by Pangaea

Lobster Tails With Avocado Sauce

Wed, 20 Jan 2010 15:48:16 -0500

If you can't find sambal oelek in you local grocery story, you can easily make it from one of the recipes posted here: Recipe #47589, or Recipe #389093. The avocado sauce will keep for about 2 hours in the fridge with plsdtic wrap pressed over its surface. -- posted by Katanashrp

Alouette® Crème De Brie® Shrimp Cups

Thu, 21 Jan 2010 13:51:51 -0500

Crème de Brie® Shrimp Cups are perfect party appetizers! -- posted by Corrinne J

Crab Dip

Mon, 25 Jan 2010 11:53:40 -0500

I got this recipe from my now deceased Grandma and it is the best crab dip I've ever had and is a great appetizer for any meal! A little note, I chop the crab, celery, and green onions in an electric chopper and they are the perfect consistency! -- posted by Mandy likes to cook

Spicy Marinated Shrimp

Tue, 26 Jan 2010 09:43:48 -0500

Spicy and tasty! This recipe is a reliable people-pleaser that I serve at parties, year round. I have yet to serve this without getting a request for the recipe! From BEST RECIPES: Holiday Party Food, Vol.2 Jan 1, 2002 -- posted by CheCheCherie

Red Lobster Maryland Crab Cakes

Tue, 26 Jan 2010 12:31:31 -0500

From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe. -- posted by Croft Girl

Beer Battered Shrimp With Mustard Marmalade Sauce

Tue, 26 Jan 2010 15:51:01 -0500

:) -- posted by sweetcakes

Filipino Style Fried Calamares

Tue, 26 Jan 2010 15:53:21 -0500

Fried Squid Rings -- posted by Chef Zing

Baked Oysters Remick

Wed, 27 Jan 2010 19:40:36 -0500

This recipe is so good. We used to eat these all the time when we can purchase relatively inexpensive oysters nearby in the 1970's from the California coast but now I have to reserve this for special occasions. The recipe comes from the Plaza Hotel New York City. Life is sweet when I can have these while sipping great tasting white wine and seeing the bright reddish orange sun going slowing down the Pacific Ocean. Although these are great with oysters in half shelf, it also works fine with oysters already shucked and placed on gratin plate with the topping and baked. The presentation is better with half shelf, but gratin dish method works fine and maybe easier. If Using gratin dish method, discard the shells. -- posted by Rinshinomori

Shrimp and Jalapeno Ceviche

Fri, 29 Jan 2010 09:01:48 -0500

Found this recipe in The Sizzling Southwestern Cookbook. I've made this recipe several times for my family and they really enjoy it. It has a lot of great flavor! -- posted by CyndiCB

Dad's Mouth-Watering Shrimp Cocktail

Sat, 30 Jan 2010 21:56:52 -0500

This is my dad's surprisingly simple -- and delectable -- recipe. It's rare to find a shrimp cocktail anywhere today served "in the sauce". I'm not interested in dunking colossal chewy shrimp into a thick gloopy sauce, any more than I'm thrilled about tossing the chewed-off tails onto my plate like old chicken bones! When I asked my dad why he loved shrimp cocktail in the sauce, I loved his reply: "Because I can shovel it into my mouth -- shrimp, sauce, and all"! -- posted by Bazaar®

Crab Stuffed Mushrooms

Mon, 01 Feb 2010 12:10:42 -0500

I sampled these at a local grocery store and had to find the recipe when I got home. They were great! -- posted by Mrs.Chance

Spicy Sauteed Calamari over Pasta

Mon, 01 Feb 2010 12:31:11 -0500

I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer). -- posted by Chef Remy #186273

Brine for Smoking Fish

Wed, 03 Feb 2010 00:55:59 -0500

From my collection of old recipes. Note: The servings depend on the size of the fish. I had to write something in there. -- posted by CJAY

Irv's Smoked Salmon

Wed, 03 Feb 2010 01:05:21 -0500

From my collection of old recipes. It was submitted by Robert J. Smith. -- posted by CJAY

Smoked Salmon Brine

Wed, 03 Feb 2010 01:15:47 -0500

From my collection of old recipe clippings. This one comes from Theresa Anderson, Arlington, Washington. -- posted by CJAY

Smoked Salmon

Wed, 03 Feb 2010 01:23:04 -0500

From my collection of old recipes. This is from Pat Johnson, Everett, Washington. -- posted by CJAY

Kim's Krazy Kitchen Smoked Salmon

Wed, 03 Feb 2010 01:37:36 -0500

From my collection of old recipes. -- posted by CJAY

Crab or Lobster Dip

Wed, 03 Feb 2010 11:21:30 -0500

Perfect appetizer, great for holidays, super bowl, or just because. We love this and usually at our family functions the guys stand around table hogging this. We make two of these because our little ones like it too. I think youll love it! Try it you wont be dissapointed! -- posted by Mandy ny

Easy Crab Dip

Wed, 03 Feb 2010 11:41:16 -0500

This recipe comes from a now closed Charleston, SC seafood restaurant that was famous for this dip. Very easy to make and tasty! I like to serve with Captain's Wafers. -- posted by Chef #1446158

Smoked Salmon Spread With Pears and Horseradish

Fri, 05 Feb 2010 08:38:15 -0500

This is an Austrian version of a smoked salmon spread. Horseradish is very popular in Austria and is used in many dips and sauces. The salmon used in this dish is not Lox, this is slowly smoked Alaskan Sockey and is flaked rather than cut. Enjoy it with some crusty Ciabatta bread and a glass of fruity white wine. -- posted by gemini08

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Crabby Devil Dip

Fri, 05 Feb 2010 11:16:00 -0500

We usually leave off the cocktail sauce - simply because I almost never have it on hand. -- posted by Sweet Jezebel

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Smoked Salmon Soufflés

Sun, 07 Feb 2010 21:34:12 -0500

These were absolutely delicious,;) if I say so myself! We served these last Sunday for tea.(merienda) where we had some guests from New York, who were visiting their mom and were leaving the next day. They brought us the fixings for their mom to have a Jewish-type breakfast, since she was being transferred to another one of our homes, Hebrew Homes South. BBC GoodFood :) -- posted by Manami

Mussels in Mexican Beer

Mon, 08 Feb 2010 11:34:23 -0500

Rachael Ray Recipe: Simple, delish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook. -- posted by Chef #1545304

Zesty Italian Shrimp

Mon, 08 Feb 2010 11:41:51 -0500

Simple and tasty appetizer. -- posted by A Pinch of This ...

Chili Shrimp Salad

Mon, 08 Feb 2010 12:11:04 -0500

This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose

Hot Crab Dip

Mon, 08 Feb 2010 12:13:17 -0500

Here's a quick, easy, and delicious, piping hot crab dip, perfect for a winter gathering. The base is cream cheese, mayo and crab. We've dressed ours up with green onions, parsley, horseradish, slivered almonds and Tabasco. The proportions are guidelines, really this is to taste. -- posted by P ROD

Bahama Breeze Fire-Roasted Jerk Shrimp

Mon, 08 Feb 2010 12:21:29 -0500

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking. -- posted by Chef #1545920

Oysters With Chilli Dressing

Mon, 08 Feb 2010 12:35:43 -0500

Haven't tried this yet - another magazine clipping -- posted by ballarat

Prawns With Tequila Mayonnaise

Mon, 08 Feb 2010 12:44:50 -0500

A magazine clipping - haven't tried it yet. Preparation time includes marinating of prawns. Vodka can be used instead of tequila -- posted by ballarat

Teriyaki Bacon Wrapped Scallops

Tue, 09 Feb 2010 14:42:36 -0500

This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate! -- posted by Chef #1545920

Recipezaar: Appetizers,Seafood recipes

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Shrimp Ceviche With Avocado

Prawn (Shrimp) Mousse Rolls

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Bite-Size Wasabi Crab Cakes

Chai-Brined Shrimp Skewers

Shrimp With Wasabi Mayo

Bean, Avocado, and Shrimp Layered Dip / Spread

Garlicky Baked Clam Dip

Marinated Shrimp With Orange

Shrimp Toast

Fried Fish Rolls

Crab Balls With Grapefruit Salad

Spider Rolls

Baked Oyster Appetizer

Crab Meat Spread

Creamy Dill Clam Dip

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Jon's Spicy Citrus Shrimp

Acadian Q'd Prawns

Caper Crab Dip

Festive Tuna Salad

Shrimp Dip

Coconut Shrimp With Chutney

Mexican Crab and Cheese Croustades

Sesame Shrimp With Wasabi Sauce

Prawn & Scallop Ceviche

Shrimp and White Bean Salad over Watercress

Ahi Bruschetta

Moms  Italian Baccala christmas Salad (Saltcod)

Smoked Salmon

Layered Seafood Dip

Avocado Stuffed With Shrimp

Dishwasher Salmon Steaks

Orange Glazed Scallops

Green Chili & Scallion Crab Won Ton Cups

Alton Brown's Sherried Sardine Toast

Jumbo Shrimp With Coconut and Chili

Jumbo Shrimp With Tarragon Sauce

Ginger and Lime Salmon Tartare

King Prawn Butterfly

Spicy Garlic Shrimp

Yummy Fried Halibut

Barb's Crab Canapes

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fried White Fish (Korean)

Tuna-Stuffed Shells With Tomato-Basil Vinaigrette

Smoked Tuna Dip

Clams Oreganta

Shrimp Stuffed Grape Leaves

Wild Greens and Shrimp W/ Cucumber Yogurt Dressing

Cucumber-Yogurt Crabmeat Salad

Blackened Indian Salmon

Lobster Tails With Avocado Sauce

Alouette® Crème De Brie® Shrimp Cups

Crab Dip

Spicy Marinated Shrimp

Red Lobster Maryland Crab Cakes

Beer Battered Shrimp With Mustard Marmalade Sauce

Filipino Style Fried Calamares

Baked Oysters Remick

Shrimp and Jalapeno Ceviche

Dad's Mouth-Watering Shrimp Cocktail

Crab Stuffed Mushrooms

Moms Italian Baccala christmas Salad (Saltcod)