50 Seafood Appetizers That Steal the Spotlight

Baked Crab Dip

We enjoyed this exquisite dip at my grandson’s wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

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Salmon Mousse Endive Leaves

I recently made this simple but elegant appetizer to rave reviews. This thick mousse has a lovely presentation well suited for special occasions.—Doreen Matthew, San Marcos, California

Air-Fryer Shrimp Cake Sliders

My family loves these shrimp sliders. The slaw dressing and shrimp cake patties can be made ahead. When you're ready to serve, toss the cabbage slaw, air-fry the shrimp cakes, assemble and enjoy. —Kim Banick, Turner, Oregon

Seafood Cakes with Herb Sauce

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, shrimp, crab, lobster or any firm whitefish (such as halibut or even cod) would work equally as well. — Elizabeth Truesdell, Petaluma, California

Hot Creole Shrimp Dip

I came across a recipe for hot crawfish dip, and it sounded delicious, but we don't have a lot of crawfish available in my area. However, I'm a big fan of shrimp, so I used that instead. This Creole shrimp dip has become a family favorite. You can increase the heat with your favorite hot sauce or add a bit of acidity with a squeeze of lemon. —Jill Burwell, Renton, Washington

Shrimp Quesadilla

Quick and simple enough for any weekday, these shrimp quesadillas boast a refreshing flavor special enough for guests. Serve with salsa on the side and a frosty smoothie, if you like. —Tiffany Bryson-San Antonio, Texas

Crawfish Beignets with Cajun Dipping Sauce

Get a taste of the Deep South with these slightly spicy beignets. You won't be able to eat just one! —Donna Lanclos, Lafayette, Louisiana

Firecracker Shrimp

These delightful firecracker shrimp are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers. —Mary Tallman, Arbor Vitae, Wisconsin

Prosciutto Shrimp with Tropical Mango Salsa

Salmon Dip with Cream Cheese

This salmon dip is a delightful hors d’oeuvre that’s excellent for any occasion. The combination of salmon, cream cheese and spices gives it terrific flavor. —Raymonde Hebert Bernier, Saint-Hyacinthe, Quebec

Shrimp Cocktail

During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. —Peggy Allen, Pasadena, California

Smoked Salmon Bites with Shallot Sauce

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California

Basil Shrimp

My husband loves seafood and agrees nothing beats this incredibly easy, enjoyable basil shrimp. You can double the recipe when entertaining. —Natalie Corona, Maple Grove, Minnesota

Hot Seafood Spread

Bake this hot seafood spread in a hollowed-out pumpernickel or white round bread loaf. Serve it with bread cubes, pita bread or assorted raw veggies. —Linda Doll, St. Albert, Alberta

Shrimp Eggroll Cabbage Wraps

I love the flavors of shrimp eggrolls but wanted to try and make them a little healthier. The napa cabbage leaves have a nice crunch to them and they keep it very healthy.—Arlene Erlbach, Morton Grove, Illinois

Parsnip Latkes with Lox and Horseradish Creme

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois

Cajun Shrimp Guacamole with Red Pepper

Turn your snack into a mini meal with the addition of Cajun shrimp and red pepper. This shrimp guacamole has the perfect balance of bold and fresh flavors. —Taste of Home Test Kitchen

Hot Crab Dip

I have a large family, work full time, and coach soccer and football, so I appreciate recipes that are easy to assemble. This rich, creamy dip is a fun appetizer to whip up for any gathering. —Teri Rasey, Cadillac, Michigan

Shrimp Lover Squares

At our house, these delicious shrimp squares are a must during family movie and game nights. —Ardyce Piehl, Poynette, Wisconsin

Shrimp Appetizer Spread

There's no secret to this creamy seafood appetizer—it's simply delicious! I originally tasted it at a friend's house, and I liked it so much that I requested the recipe. It's since become a family favorite. —Brenda Buhler, Abbotsford, British Columbia

Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce

These fresh skewers and tasty sauce will have guests nibbling all night! —Cacie Biddle, Bridgeport, West Virginia

Crab Crescent Triangles

When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

Easy Smoked Salmon

A magazine featured this recipe years ago, and it’s still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. —Norma Fell, Boyne City, Michigan

Blue Cheese-Stuffed Shrimp

Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia

Hot Crab Pinwheels

I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia

Shrimp Salad Appetizers

This refreshing hors d’oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

Crab Wonton Cups

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. —Connie McDowell, Greenwood, Delaware

Curried Crab Spread

At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire

Bacon-Wrapped Scallops with Pineapple Quinoa

This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipe­. This is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California

Seafood Cakes with Herb Sauce

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, shrimp, crab, lobster or any firm whitefish (such as halibut or even cod) would work equally as well. — Elizabeth Truesdell, Petaluma, California

Tuna Teriyaki Kabobs

I love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey

Lemony Salmon Patties

Topped with a zippy white sauce, these little patties bake up golden brown in a muffin pan. They're impressive enough for company but easy enough that I can prepare them any time we like. —Lorice Britt, Severn, North Carolina

Oysters Rockefeller

My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts

Party Shrimp

The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

Barbecued Shrimp & Peach Kabobs

Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia

Crab Egg Foo Yong

Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin

Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon

Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York

Creole Shrimp & Crab Cheesecake

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina

Salmon Party Spread

We're proud to serve our delicious Alaskan salmon to guests. Set out some crackers, and this slightly smoky spread will be gone in no time! —Kathy Crow, Cordova, Alaska

Ginger-Tuna Kabobs

I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas

Baked Coconut Shrimp & Apricot Sauce

Panko crumbs give this spicy baked coconut shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas

Baked Crab Rangoons

When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York

Smoked Salmon New Potatoes

Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen

Spicy Shrimp Salsa

Radishes add a wonderful crunch to this colorful salsa that is also superb over grilled fish. There's just enough jalapeno to give flavor without much of the heat. —Mary Beth Relyea, Canastota, New York

Crab & Artichoke Dip

Nearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It’s so convenient to use the slow cooker to make this recipe—it’s a perfect fit for our relaxed friends nights. —Connie McKinney, Marshall, Missouri

Salmon Mousse Canapes

It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota

Mexican Shrimp Cocktail

It's up to you how to enjoy this cocktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin

Baked Oysters with Tasso Cream

I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada

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