Spread the love for your favorite seafood, from crab to salmon, with these crowd-pleasing appetizers.
These salty snacks are great with beer and tart cocktails, such as margaritas.
This hearty spread needs sturdy dippers, such as crostini or stone-ground crackers.
This recipe is great for leftover fish! For single servings, spoon dip onto steamed artichoke leaves.
The crab cake mixture can be made several hours ahead. After they’re cooked, keep them warm in a 200° oven for up to an hour.
Offer a mix of hot and cold appetizers so you can replenish cold apps while the hot ones are baking.
Fresh lump crab is the gold standard, but can be quite pricey. Alternatives include refrigerated, pasteurized cans or shelf-stable
cans and pouches.
Hot smoked salmon has a long shelf life, so keep some on hand for impromptu snacks.
Soak wooden skewers in water at least 30 minutes before grilling to prevent charring.
For a bargain-friendly version of this recipe pick more affordable cuts of beef (chuck, round, or flank) and weave thin strips
Think of this recipe as a deconstructed Shrimp Po' Boy without the bread. Marinated and grilled shrimp get even more flavor
from a tangy rémoulade with capers, lemon juice and a dash of hot sauce.
Almost any flavorful cheese works in these light-as-air bites. Try Cheddar in place of the Gruyère, and stir in 3 slices chopped
cooked bacon or prosciutto. Or substitute 1⁄4 cup crumbled blue cheese, and add 1⁄4 cup finely chopped pecans.
Taramasalata is a creamy Greek dip featuring carp roe, or tarama. A popular brand of roe, Krinos Tarama ($7), is available
nationwide at specialty foods stores or at amazon.com. Get creative: Use golden whitefish roe ($12 for 2 ounces), available
at californiacaviar.com. Save black roe for other uses; it will turn this dip an unappetizing gray color.
Brown sugar makes these asian-spiced nuts sweet; wasabi powder brings the heat!
These tartlets have all the sweet and sticky goodnes of traditional baklava but come packaged in a phyllo dough cup for a
crisp bite and a buttery finish.
These fudgy treats—which you can make ahead and freeze in an airtight container, unsliced, for up to three weeks—are an ideal
addition to a cocktail party menu.
Make this flavorful appetizer up to a week early. Bring to room temperature before serving and garnish with fresh rosemary
sprigs or strips of lemon peel.
Presentation is half the fun! A beautiful platter of crudités is almost too pretty to eat.
These delightful little puff pastries taste best when served warm.
Top these quiches with fresh thyme leaves and green onion. Bonus: This recipes tastes good both warm and at room temperature.
Since the scallops take only two minutes to cook, you can make the avocado mixture ahead of time and then refrigerate until
ready to cut down on prep time the day of your event.
The garlic-and-merlot jam gives this recipe a special kick, but don't completely douse your meat and bread slices. A litle
flavor goes a long way.
Starting with dessert? Fine by us! These sweet truffles make the perfect before-the-meal snack.
This fluffy white-chocolate mousse is a dreamy peppermint cloud. Best of all: it's make-ahead!