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
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
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
This is the best seafood salad spread from a fabulous cook on the internet: me wyntr This dish is good served cold, but even better slathered on a crusty roll or French bread and broiled for a few minutes...
Author: BonniE !
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 shrimp mold is served often at parties and gatherings.
Author: Daily Inspiration S
We had 2 sons who got married last year and I prepared all the food for their rehearsal dinners. I made these and they were a huge hit. Of course I had to make several batches as there were 30 people at...
Author: Dana Ramsey
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
This is a great holiday appetizer and is requested for Thanksgiving every year.
Author: Kayrene Matye
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 !
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
I had all these extra ingrediants laying around the kithen one Christmas Eve and was trying to figure out what to do with them so they wouldn't go to waste and this is what I came up with.
Author: Gerri Marchewka
This was in a church cookbook from many years ago. I have served it so many times and have given the recipe to many.
Author: patricia thomas
Elaine is my friend Kelly's mom and she makes a wonderful hot crab dip. Because her husband is big in politics in a small state, Elaine is on a first-name basis with many people whose names & faces you'd...
Author: Fran Miller
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)
Have you ever tried calamari rings? If not, then just try them. These are the best calamari rings I have ever tasted. If you like them please do share, pin and like.
Author: Jane Kaylie
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)
Don't know where I got this recipe from, but have had it for ages. It sounds so good, I just have to try.
Author: Rose M. Helle
For a richly decadent take on this elegant appetizer, substitute heavy cream for the creme fraiche. Source: unknown
Author: Lynnda Cloutier
These are so easy to make. You can make a bunch and keep them in the freezer and bring them out when you have guests. They'll be impressed!
Author: Julie Howard
This recipe was created by my Father, Larry Stenman, because of his love for Caviar and all the ingredients that go with it! Every year our family would look forward to his making this wonderful hors d'oeuvre...
Author: Denise McShea
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
This recipe comes from a cookbook "Flavors of Cape Cod" Wonderful fresh seafood ~ enjoy.
Author: Carol Junkins
Okami Sushi Co. recommends this dipping sauce for their sushi. I'm sure any sushi would work!!
Author: Carolyn Haas
Every Saturday night growing up, my folks and I would go to Grammy's house for good food and good company. These fritters were made quite regularly, and even as a young kid I loved these, cause they were...
Author: Denise Bernius
Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Serve these fiery clams with plenty of steamed jasmine rice and...
Author: Vicki Butts (lazyme)
This recipe is a traditional island favorite. It's usually served at large fiestas, but can be made anytime. It's similar to a fritter.
Author: Chamorita Momma
Another recipe site that I frequented years ago often hosted cooking games and cooking contests, which was a fun to learn about world cuisines and to share mutual cooking interests with others. And this...
Author: Vickie Parks
This recipe was created for the Grilling Recipe Contest. It features some of our favorite flavors, sweet tea, honey, smoke and a lot of spice; served with a sizzle.
Author: Michael Watz
This is the best crawfish dip I have ever had. Best if served warm in a chafing dish or crock pot.
Author: Betty Warren
I had a fond memory the other day... sitting opposite my father in the kitchen nook. On the table between us was a spilled open box of saltine crackers, and two open tins of sardines. Dad called it our...
Author: Andy Anderson !
I used to order this regularly at my favorite Mexican restaurant. After much experimentation, this is a very close version. They serve it in a fish bowl type glass and even though I classified it as an...
Author: Lynn Caruso
Everyone always asks my dad to make his crab dip. He doesnt like to share the recipe. I think thats the only reason half of the people come to our partys. Its sooo good!!
Author: Kelly Young
This is from my Grandma Wanda who was a great cook and a wonderful person who put up with my Grandfather. When she made it I thought she said Sheep dip so we called it sheep dip and we still do, but for...
Author: Christina Vanegas
Sometimes I leave out the cayenne and sometimes I put more, it depends on who it is made for. I like it both ways. Enjoy!
Author: Eddie Jordan
A recipe I found on www.nomenu.com. This was a recipe that was made/originated at Manale's in New Orleans. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential...
Author: Lynn Dine
While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that...
Author: Chef Potpie (Laurel)
We have tuna sandwiches quite a bit for lunch. My husband started buying packages of the imitation crab meat and it's great with the tuna on big ol' kaiser rolls! And also can be made as an appetizer!...
Author: Lauren Conforti
This is a recipe given to our family by Kim Kramer, a family friend. It's a great appetizer. If you are a real foodie, you will top the Crab Swiss Bite with Clam Dip! Peter Lehman holds the record for...
Author: Susan McGreevy
This is one of those classic appetizers that has been around for ages in different forms. Carol's method is easy and quick. You can easily keep all the ingredients on hand during the holidays and throw...
Author: Carol Perricone
haven't tried this yet but I will be doing this for a party on Friday. I may add some chopped spinach to half of this
Author: Sandy Mika
An easy and delicious crab appetizer. Cream cheese makes the filling creamy and gives it a little tang. Crabmeat gives the rolls a fresh seafood taste. Mixed together with green onions and celery, it makes...
Author: Debbie Sue