seafood appetizer

Award Winning Maryland Cream of Crab Soup Recipe - (3.8/5)

Maryland jumbo lump crab meat, divided

milk

half and half

heavy whipping cream

fresh parsley, chopped

Old Bay Seasoning, divided

butter

salt

pepper

cornstarch, plus more if needed to make a paste

water

Crab Cakes with Rémoulade Sauce

panko bread crumbs (divided)

Salt & pepper

celery (chopped)

onion

garlic (peeled and smashed)

unsalted butter

shrimp (peeled, deveined and tails removed)

heavy cream

Dijon mustard

lemon juice

hot pepper sauce

½ teaspoon Old Bay seasoning

crab meat (picked over for shells)

vegetable oil

mayonnaise

sweet pickle relish

hot sauce

parsley leaves

capers (drained and rinsed)

garlic (coarsely chopped)

Salt and pepper

Make the Rémoulade Sauce: Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl and refrigerate until ready to serve (the rémoulade can be refrigerated for up to 3 days).

Make the Crab Cakes: Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.

Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with a rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide the mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap and refrigerate for 30 minutes.

Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately with the rémoulade sauce and lemon wedges.

This Bloody Mary Prawn Cocktail is a great appetiser to serve guests at a dinner party. The spicy sauce is to die for and brings this retro recipe into the 21st century! You can substitute the prawns for shrimp. An easy recipe that can be prepped ahead of time and takes just 15 minutes!

Bloody Mary Prawn Cocktail

passata ((100 grams))

mayonnaise ((100 grams))

tbsp worcestershire sauce

black pepper (to taste)

lemon

tabasco sauce (to taste)

shrimp

cucumber

lettuce

salt and pepper

celery stick

Leaving the prawns to one side, mix the ingredients for the sauce in a bowl. &nbsp;Add the prawns and coat well. Cover and place in the fridge until needed, for up to 4 hours

Chop the lettuce and cucumber into small pieces, place in a bowl and mix together. &nbsp;Leave covered in the fridge until ready to serve.

Sprinkle some salt and pepper onto a small plate. &nbsp;Rub some lemon juice around the rim of the glass and roll it in the salt and pepper. Carefully spoon in half of the chopped lettuce and cucumber and then spoon in half of the prawns so the sit on top. &nbsp;Spoon over the sauce. Finish with a slice of lemon and celery stick

To Serve In a Glass

Place chefs ring (or circular cookie cutter!) in the middle of a plate and spoon in half of the lettuce and cucumber. Spoon the prawns over the top and remove the ring. spoon over some sauce and use a wedge of lemon and celery stick as garnish. Sprinkle with some black pepper.

To serve on a plate

Simple bacon wrapped scallops are grilled on the Traeger pellet grill until they are crisp, tender, and delicious.

Bacon Wrapped Scallops

sea scallops

bacon

sea salt

Preheat your pellet grill to 350-375° according to...

Preheat your pellet grill to 350-375° according to factory instructions.

Dry your scallops on paper towels until they...

Dry your scallops on paper towels until they no longer have excess moisture.

Wrap in a cut piece of bacon and...

Wrap in a cut piece of bacon and secure with a toothpick.

Lay the scallops bacon-side-down on the grill. Shut...

Lay the scallops bacon-side-down on the grill. Shut the lid and cook for 5-7 minutes, and then rotate. You want to work your way around the bacon so all the sides are evenly cooked. Keep the scallop on the bacon side during the whole cook. You won't get grill marks on your scallops, but you will get crispy bacon and tender scallops, so WIN WIN.

Crusty deep fried oysters are panko-coated morsels that are deep fried into a delicious crusty bite and served with a tangy spicy cocktail sauce. Once you taste these oyster appetizers you&#039;ll have a difficult time quitting at just a few. Make sure you make enough because they go fast and they&#039;re always a favorite. 

CRUNCHY DEEP FRIED OYSTERS WITH COCKTAIL SAUCE

OYSTERS

oz oysters (fresh select (about 12))

EGG DIP

egg (large)

club soda

FLOUR COATING

flour (all-purpose)

tsp black pepper

garlic powder

cayenne pepper (optional)

PANKO COATING

panko breadcrumbs (more if needed)

Italian seasoning

COCKTAIL SAUCE

ketchup

cocktail sauce

horseradish

lemon juice (fresh)

Worcestershire sauce

tsp black pepper (freshly ground)

peanut oil

TO PREPARE THE OYSTERS:1. Line colander with two layers of paper towels. Rinse oyster, drain and put in the colander patting to dry.&nbsp;2. EGG DIP: In a small bowl, add egg and club soda.3. FLOUR COATING: Put all ingredients in a small plastic bag and shake to mix well.&nbsp;4. PANKO COATING: In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:1. Dip 2 to 3 oysters in egg wash, letting any excess drain off.&nbsp;2. Place the oysters in flour coating, shaking to completely coat oysters. Remove from flour mixture.3. Dip the oysters again in the egg wash and let excess drain off.4. Place the egged oysters in the panko coating bowl. Roll them over making sure they are completely coated with the panko crumbs. With tongs, gently remove them from the breadcrumbs and place them in a single layer on a wire rack over a baking tray.5. Repeat steps 1-4 until all the oysters are breaded. Lightly cover the breaded oysters with plastic wrap and refrigerate at least 2 hours or more. The breading can be done up to 8 hours ahead. While oysters are in the fridge make the classic cocktail sauce.&nbsp;

TO FRY OYSTERS:1. Heat frying oil in fryer or a deep pan to 375 F. Using tongs, gently remove oysters from wire rach and gently slip them into the hot oil. Fry the oysters in small batches (6) to keep from lowering the temperature of the oil.2. Fry about 2 minutes or until golden brown on one side, turn and brown the other side (about 1-2 minutes).&nbsp;3. Remove from oil and drain on paper towels. Be sure the oil is heated to 375 f. beroe continuing with additional batches.4. Serve immediately with cocktail sauce.&nbsp;

CLASSIC COCKTAIL SAUCE:1. Combine all of the sauce ingredients together.&nbsp;2. Taste and season with more pepper if you like. Cover the bowl with plastic wrap and chill until ready to serve.&nbsp;

hello Marissa I am Claudia from Whats cookin Italian ..  I love meeting you on all the Share boards because I love how you cook and all your recipes just wanted to say hi!  I have never had oysters this recipe has inspired me!

I don't get Oysters in Israel.. well actually we don't get anything in shells. And If I do they are frozen and expensive. I do buy but have to cook them with a recipe that does justice to frozen. I use to eat Oysters often when I was in Singapore and love it too! yum !

Deep fried is the only way I like my oysters, I don't care for them fresh. Weird huh? These look so delicious.

Love the cocktail sauce recipe. Definitely a keeper.

I has only been in the last year that I have actually tried oysters. Like raw oysters out of the shell. I will not say I LOVE them....I will not say I HATE them....I will say I can take or leave them. NOW....if you put a plate of deep fried oysters in front of me....I know I would LOVE LOVE LOVE them.

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The most viewed seafood appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Award Winning Maryland Cream of Cra...

Crab Cakes with Rémoulade Sauce

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Bacon Wrapped Scallops

CRUNCHY DEEP FRIED OYSTERS WITH COC...

Top 5 seafood appetizer recipes from across the web

The most viewed seafood appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Award Winning Maryland Cream of Cra...

Crab Cakes with Rémoulade Sauce

Bloody Mary Prawn Cocktail

Bacon Wrapped Scallops

CRUNCHY DEEP FRIED OYSTERS WITH COC...

The most viewed seafood appetizer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine