:max_bytes(150000):strip_icc():format(jpeg)/Pimento-Cheese-Oysters-Rockefeller-FT-RECIPE0323-82f488595e2b4e61a5131a244771b37a.jpg)
No matter what kind of party you’re throwing, there’s a seafood appetizer to suit the occasion. Keep things classic with the timeless elegance of shrimp cocktail or ceviche; play it casual with crab rangoon dip or fried oysters; take your menu to the next level with the sophistication of marinated mussels or golden pithiviers with scallop frangipane. Short on time? We’ve got plenty of quick options that come together in as little as 15 minutes to round out your spread. Keep reading to explore our collection of irresistible seafood appetizers that are sure to satisfy and delight your guests.
Love these recipes? Join MyRecipes to save them all with one click. It’s easy, convenient, and free!
Creamy Crab Canapés with Lemon and Caviar
Food & Wine / Photo by Fred Hardy Jr. / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling
These creamy crab canapés from chef Grant Achatz combine delicate lump crab, whipped cream, bright lemon zest, and luxurious caviar atop crisp brioche rounds for an effortlessly elegant appetizer that comes together in just 30 minutes.
Clams Casino
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
With buttery breadcrumbs and crispy bacon, Clams Casino is always a good bet. Assemble the stuffed clams up to a day ahead of time, then top them with the panko mixture and pop them in the oven when your guests arrive.
Gougères with Smoked Salmon, Caviar, and Prosciutto
Frederick Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Made with nutty Gruyère, these airy cheese puffs are the perfect vessel for silky smoked salmon and crème fraîche. Garnish them with salmon and caviar.
Bacon-Wrapped Scallops
Wrap thick-cut bacon around large sea scallops for this timeless appetizer that’s easy to have ready in just half an hour.
Salmon Croquettes with Creole Aïoli
Greg DuPree / Food Styling by Melissa Gray / Prop Styling by Christina Daley
Tender and flaky on the inside while crispy on the outside, these salmon croquettes lean on a homemade Creole spice blend for a piquant kick. Chopped cornichons and their brine bring a bit of salty crunch to the creamy aïoli.
Creamy Shrimp Salad
JENNIFER CAUSEY / FOOD STYLING by EMILY NABORS HALL / PROP STYLING by JULIA BAYLESS
Lemon, Old Bay seasoning, Dijon mustard, and a trio of herbs flavor this mayonnaise-based shrimp salad from food writer Amethyst Ganaway. Serve it alongside crackers for a scoopable appetizer.
Crab Rangoon Dip
Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle
This indulgent crab rangoon dip turns the beloved appetizer into a creamy, oven-baked party starter: Sweet lump crab meets rich cream cheese and sharp cheddar, garnished with scallions and served with crispy wonton chips.
Fancy Clam Dip
Using canned clams makes this dip easy to source, no matter where you live. Cream cheese and crème fraîche provide creaminess, while the dill and hot sauce brighten everything up. We especially like it with thick, crispy kettle chips.
Calamari with Pickled Peppers and Almond Romesco
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
In this recipe from Florida chef Michael Cooper, crisp, perfectly tender calamari teams up with smoky almond romesco and bright, crunchy pickled peppers for a knockout appetizer.
Lobster Sliders
Matt Taylor-Gross / Food Styling by Barrett Washburne
To make these mini New England lobster rolls, mix fresh lobster meat in a light, creamy dressing of mayonnaise and crème fraîche seasoned with finely chopped shallots, dill pickles, tarragon, and lemon zest.
Tuna Tartare with Coconut and Jerk Peanuts
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
This bright, lively tuna appetizer is dressed in a tangy sauce that melds the bold flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a subtle warmth and crunchy contrast.
Dirty Martini Shrimp Cocktail
Food & Wine / Photo by Robby Lozano / Food Styling by Renu Dhar / Prop Styling by Josh Hoggle
Upgrade the classic by poaching big, beautiful shrimp in a lemon and shrimp shell-infused broth, brining in olive juice, and infusing jarred cocktail sauce with gin and vermouth.
Oysters Rockefeller with Pimiento Cheese
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster
Make a Lowcountry riff on classic Oysters Rockefeller with this recipe from South Carolina chef John Ondo, who includes bacon, pimiento cheese, collard greens, and a topping of buttery toasted crackers.
Cracked Shrimp with Pineapple-Habanero Relish
Chef Carla Hall reimagines Bahamian cracked conch by swapping in shrimp — it’s battered, fried, and served with a spicy fresh pineapple relish. The relish can be made in advance and refrigerated for up to two weeks.
Ceviche
Julia Hartbeck
Rick Bayless’ classic Mexican-style ceviche includes all the typical ingredients, plus one that’s not exactly standard: chopped green olives. The salty, slightly tangy element complements the sweet-tart tomatoes and creamy avocado.
Crispy Crab Cakes with Tomato Butter
Bound with chopped whitefish rather than breadcrumbs and coated in panko, these crispy crab cakes from the late chef Patrick Clark pack a bit of heat from the combination of fresh jalapeño and cayenne pepper. The fiery factor is amplified by an aromatic tomato sauce with even more jalapeño goodness.
Four-Layer Caviar Dip
Transform a caviar platter into this all-in-one, sophisticated dip. It features layers of creamy egg salad, chopped red onion, and chive cream cheese, topped with caviar.
Fried Oysters with Remoulade
Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Elegant, fun, and endlessly delicious, these crispy fried oysters are sure to disappear quickly — serve them as an appetizer, or use them to make oyster po’boys. You’ll need Creole mustard, such as Zatarain’s, to make the creamy rémoulade.
Crab Pithivier with Scallop Frangipane
Chef Angie Mar’s pretty pithiviers marry French technique with bold flavor. Rich crab en croûte is bound with tender scallop frangipane and surrounded by a pool of bright sherry sauce.
Ginger-and-Soy Marinated Mussels
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Chef Aisling Moore steams mussels in Shaoxing wine with garlic and ginger, then chills them in a tangy mix of rice vinegar and white soy sauce plus some of the reserved cooking liquid. Serve with a smashed cucumber salad or over warm rice for a showstopping appetizer.
Smoked Salmon Dip
Smoked salmon is pureed with mayonnaise, sour cream, and cream cheese to form the base of this smoky dip, then combined with finely chopped salmon, briny capers, and dill.
Calamari Toast with Hawthorn Sweet-and-Sour Sauce
2021 F&W Best New Chef Lucas Sin brings us this calamari treat inspired by classic Chinese shrimp toast. A from-scratch sweet-and-sour dipping sauce with hibiscus and haw flakes makes for a wonderfully fruity finish.
Chạo Tôm (Sugarcane Shrimp)
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This delectable Vietnamese appetizer from Cường Phạm is made by forming an aromatic shrimp paste around sugarcane skewers, which take on a smoky char when grilled.
Mussels and Fennel on Grilled Sourdough with Saffron and Garlic Aïoli
William Hereford
Sourdough toasts stand up to plump mussels steamed in an anise-scented wine broth, a bright salad of crisp shaved fennel and fried capers, and a special saffron aïoli.
Scallop Crudo with Wasabi-Ginger Sauce
It takes just 15 minutes to put together this simple yet sophisticated appetizer from Eric Ripert. To make it, drizzle thin slices of raw sea scallops with an easy blend of lime juice, wasabi, and finely grated ginger.
Hot-Smoked Trout with Pickled Cipollini Onions
CEDRIC ANGELES
Onions three ways garnishes this warm roast trout appetizer from New York City restaurant Gramercy Tavern: pickled and beet-stained cipollini onion slices, a sherry-flavored onion puree, and a sweet-and-sour onion marmalade. The trout is smoked over a cup of applewood chips that have been soaked in water for 30 minutes.
Crispy Potato Galette with Smoked Fish and Dill Crème
This simple yet stunning potato pancake from chef Wolfgang Puck is crowned with smoked salmon and sturgeon, along with a creamy dill sauce, caviar, and chives.
Italian Tuna Mousse
Michael Chiarello’s Italian tuna mousse blends rich Italian olive oil-packed tuna with butter, lemon, balsamic, and cream for a smooth, elegant spread perfect with crostini or crudités.
