This is one of my favorite summertime recipes. It's cool, refreshing and delicious. Quite a crowd pleaser. These photos are from web sites Big Oven and Grabbing the Gusto.
Author: Jeanne Benavidez
THese are so easy to make. a great appetizer and lately our favorite movie snack
Author: Stormy Stewart
From Simply Seafood submitted by Kathleen Stang. This sounds simple and good. You can also use shrimp instead of the scallops.
Author: Vicki Butts (lazyme)
This dish is named in honor Jean Baptiste Le Moyne, Sieur de Bienville, the french colonial governor of Louisiana, who founded New Orleans in 1718. Here in the south oyster season usually opens sometime...
Author: donna morales
Author: Jennifer J
I will forever remember my Dad for making these for me when I came home during the summer! I love them with the addition of Portuguese sausage! Quahogs are a hard shelled type of clam. If you can not find...
Author: star pooley
Crab, truffle butter, olive oil and garlic is the ultimate sinful delight. This is so easy and do decadent. A MUST TRY! Cooking with Passion, sw :)
Author: Sherri Williams
Crab imperial baked in a Ramekin just got UPGRADED. Feel free to omit the cheese if you choose or experiment with different types of cheese. I have used mozzarella, provolone, Swiss, Fontina and Asiago....
Author: Greg Appel
An old family favorite, simple and quick, fantastic with chips or crackers.
Author: Sharon
A perfect hot weather dish, laced with orange juice, ginger and rums ource unknown
Author: Lynnda Cloutier
If crawfish are out of season try substituting shrimp. If possible use boiled crawfish or shrimp for the extra flavor and just add them last so they don't overcook and get too rubbery. Some day I want...
Author: Ruby Henderson
This hors d'Oeuvre is relatively easy to produce, and makes a great way to keep your guests happy while waiting for the main event. And with only six ingredients, it's a snap to put together. Actually,...
Author: Andy Anderson !
Savory, satisfying and perfectly crispy! This is a terrific, basic recipe for making delicious calamari at home.
Author: Amanda Brecht
This shrimp mold is served often at parties and gatherings.
Author: Daily Inspiration S
I've had this recipe for years, everyone who loves shrimp loves this dip. Serve with your favorite crackers. For special occasions pour mousse in a football shaped mold, or for Christmas a pine cone or...
Author: Goldie Barnhart
Traditionally shrimp cocktail is served with cocktail sauce. This version, though, is served with a zesty remoulade sauce. It's full of spice but not spicy. The horseradish is not overwhelming, so if you...
Author: Garrison Wayne
Here's is a simple and cheapest way to eat all the sushi you want! This is also a great side dish for your Sunday afternoon football game. You can use any filling such as: scrambled eggs (cut lengthwise),...
Author: Connie "Kiyu" Guerrero @conchik
This recipe is almost too easy and quick, but tastes fabulous and will be gobbled up by your guests with a nice cracker assortment. Go again, don't be scared - try it!
Author: Sandra Smale
I used to make this in a mold but lately I have just been serving it in a decorative bowl since it goes like lightening. I have learned from experience, when you make and bring this dip somewhere, bring...
Author: Doreen Strain
If you are looking for a easy and yummified scallop recipe, look no further. You will just love this. Cooking with Love & Passion. sw :)
Author: Sherri Williams
Seafood Lover's finger food!! One time I took a full pan to a potluck function & they where gone! Later the guilty parties (4 people)admitted that they tasted only 1 claw. But, kept sneaking back (several...
Author: Detoncia Wilkinson
These crabs are so wrong on every level imaginable! Caution: Very addictive and exremely dangeous to your waistline. Shoot, you only have one life to live so go for it. It's so totally worth it. Happy...
Author: Sherri Williams
Crab wontons (also referred to as Rangoon's) are typically fried. But unless you have a commercial flash fryer, the cheese gets a little too gooey. When you bake them, the shell has the perfect crunch,...
Author: Darci Juris
These are also called Boulettes. Leftover boiled shrimp or crawfish add a lot of extra flavor to these from the boil seasonings.
Author: Ruby Henderson
I love crab dip but when my 3 sons were growing up I couldn't afford crab. In fact, the only crab in the house was ME! I got this recipe from a friend years ago. I believe I ate the entire bowl in one...
Author: JANE LOUISE
For a richly decadent take on this elegant appetizer, substitute heavy cream for the creme fraiche. Source: unknown
Author: Lynnda Cloutier
This is a personal fav of mine. It's a little spicy but is usually such a big hit, I always prepare double the amount. Of course, you can always lessen the amount of red pepper if you like. I normally...
Author: Linda Seide
Here is a great make-ahead-of-the-big-event seafood appetizer which tastes delicious and is appealing to the eye. This will be a hit with your family and friends! I promise. Wish I could tell you where...
Author: Kay Skipper
A salt/sugar/smoke-flavored cure in the fridge and a bit of oven heat turns a supermarket salmon fillet into smoked fish! This recipe starts with the methods used to make gravlax but then bakes the fish...
Author: Heidi Hoerman
Great for parties!!! Easy make ahead Dip for New Years or any occasion. What makes this so Easy is; its Layered. Can be Served with Crackers, Chips, or Mini bread slices. Options are Unlimited. Reduced...
Author: FREDA GABLE
A hint of Maya and a hint of the south Pacific combine to create a wonderful summer starter! You want lots of lime juice in there! It matches so well with chile pepper and mango. If you can't find mangoes,...
Author: paulscape
We've decided to recreate that recipe into an appetizer. Our challenge this time was to keep it 12 ingredients or less. The sky's the limit so long as we keep it under 12 ingredients. Easy Peasy. Right?...
Author: Kitchen Dreaming
An old family favorite, simple and quick, fantastic with chips or crackers.
Author: Sharon
This is a great holiday appetizer and is requested for Thanksgiving every year.
Author: Kayrene Matye
This is a take on the classic Oyster Rockefeller created and made famous in the late 1890's at Antoine's Restaurant in NOLA.
Author: Patrick Johnson
This recipe is a dish everyone and their Grandparents eat in the bahamas. Conch is very good to eat, it strengthens your back, puts a little pep in your Husbands step and can be cooked many different ways....
Author: Alisa Wood
This dip is addictive!! I usually double the recipe and I only make it for the holidays because I eat too much of it!
Author: Ann Simmons
After swimming in white wine and butter, these little guys are ready to karaoke on your tastebuds. A lesson in moderation.
Author: Patrick Johnson
I'm from the Chesapeake Bay area so seafood is my heritage. When buying clams you want clams that firmly shut when touched. If the shell is open then toss the clam away. They do open some when at rest....
Author: Lisa Dunlap
A yummy appetizer using phyllo dough.
Author: S I @SyiLuvsPastries
This is from Jake's On the Lake, Tahoe City, Ca. I served these for one party, and even people who said they didn't like shrimp scarffed these down.
Author: Vicki Butts (lazyme)
Wow... this is amazing! It's a cross between a shrimp cocktail and Mexican salsa. We were a little unsure of the mango and avocado pairing but it was fabulous. The shrimp soak up the flavors from the horseradish,...
Author: Helene Mulvihill @WeBakeinTX
This recipe for bagna calda (referred to as bagna cauda in the Piedmont region of Italy) was passed down by many generations of my family. It's mainly used in small servings and is great as an appetizer...
Author: crd5055
Great recipe by Bobby Flay for the Food Network Magazine. This is very special and will be great for celebrating the New Year if at home!
Author: Pat Duran @kitchenChatter
My Mom would fry up a big batch of Bacalaitos on Saturday afternoons to hold us over until dinner time. With 9 kids this recipe was something she could make quickly...we would stand in line with our napkin...
Author: Ana Santiago