19 Seafood Appetizers Worth Splurging On: Indulge in Ocean-Fresh Delights

19 Seafood Appetizers Worth Splurging On: Indulge in Ocean-Fresh Delights

By Sara Taylor

19 Seafood Appetizers Worth Splurging On: Indulge in Ocean-Fresh Delights

By Sara Taylor
•
Updated
•
Recipes

Want a little ocean-fresh elegance this week? These 19 seafood appetizers are just what you need! Whether you are having a special dinner or want to treat yourself, there is a snack here for you! Get something cold to drink, get the napkins ready, and lets get started!

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1) Lobster Bisque Shooters

small glass shooters of creamy orange lobster bisque garnished with lobster meat in a wide horizontal shot, lined up on a sleek tray with a sprinkle of chives, soft elegant light, shallow depth of field, landscape orientation

Small glasses, huge flavor of lobster, instant upgrade for your party!

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small glass shooters of creamy orange lobster bisque garnished with lobster meat in a wide horizontal shot, lined up on a sleek tray with a sprinkle of chives, soft elegant light, shallow depth of field, landscape orientation

Lobster Bisque Shooters

Silky and creamy, our lobster bisque is served in elegant little shot glasses for a two-sip starter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 shooters
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 shallot minced
  • 2 tbsp tomato paste
  • 3 cups seafood stock
  • 1 cup heavy cream
  • 8 oz cooked lobster meat chopped
  • 2 tbsp brandy
  • 1 pinch cayenne

Method
 

  1. Melt the butter and soften the shallot until translucent.
  2. Stir in tomato paste and cook one minute, then add brandy.
  3. Pour in the stock and simmer 15 minutes.
  4. Add the cream and half the lobster, then blend until smooth.
  5. Season with cayenne and warm through gently.
  6. Pour into shot glasses and top each with a piece of reserved lobster.

Notes

Strain the bisque for an extra-silky finish if you like.

2) Crab Rangoon Dip

a bubbling golden crab dip in a ceramic dish surrounded by crispy wonton chips in a wide horizontal shot, on a wooden serving board with green onion garnish, warm cozy light, shallow depth of field, landscape orientation

All of the crab Rangoon taste without any of the folding.

a bubbling golden crab dip in a ceramic dish surrounded by crispy wonton chips in a wide horizontal shot, on a wooden serving board with green onion garnish, warm cozy light, shallow depth of field, landscape orientation

Crab Rangoon Dip

A warm cheesy crab dip featuring the sweet-and-savory flavor profile of crab rangoon, accompanied by crispy wonton chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 8 oz lump crab meat
  • 3 green onions sliced
  • 1 tsp Worcestershire sauce
  • 1/2 cup shredded mozzarella
  • 12 wonton wrappers cut and baked

Method
 

  1. Heat oven to 375F.
  2. Stir together cream cheese, sour cream, and Worcestershire until smooth.
  3. Fold in the crab, green onions, and half the mozzarella.
  4. Spread into a baking dish and top with the rest of the cheese.
  5. Bake 18 to 20 minutes until bubbly and golden.
  6. Serve hot with baked wonton chips for scooping.

Notes

Bake the wonton triangles with a light spray of oil until crisp.

3) Seared Scallop Sliders

golden seared scallop sliders on toasted brioche buns with arugula peeking out in a wide horizontal shot, on a slate board with a lemon wedge beside them, bright natural light, shallow depth of field, landscape orientation

Buttery scallops in delicate little buns and yes, they disappear quickly.

golden seared scallop sliders on toasted brioche buns with arugula peeking out in a wide horizontal shot, on a slate board with a lemon wedge beside them, bright natural light, shallow depth of field, landscape orientation

Seared Scallop Sliders

Scallops are perfectly seared and placed on toast brioche slider buns with a lemon aioli.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 sliders
Ingredients Method Notes

Ingredients
  

  • 6 large sea scallops
  • 2 tbsp butter
  • 6 brioche slider buns toasted
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 clove garlic minced
  • 1 cup arugula

Method
 

  1. Pat the scallops very dry and season with salt and pepper.
  2. Sear in hot butter about 2 minutes per side until golden.
  3. Stir mayonnaise, lemon juice, and garlic for the aioli.
  4. Spread aioli on the toasted buns.
  5. Add a small handful of arugula to each bun.
  6. Top with a seared scallop and serve right away.

Notes

Dry scallops are the secret to a deep golden crust.

4) Ahi Tuna Tartare

ruby ahi tuna tartare with avocado spooned onto crisp wonton chips in a wide horizontal shot, on a white platter with sesame seeds scattered around, clean bright light, shallow depth of field, landscape orientation

Stylish, sleek, and cool. Almost too posh for snacking!

ruby ahi tuna tartare with avocado spooned onto crisp wonton chips in a wide horizontal shot, on a white platter with sesame seeds scattered around, clean bright light, shallow depth of field, landscape orientation

Ahi Tuna Tartare

Diced Ahi Tuna marinated in sesame-soy dressing served on crunchy chips.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz sushi-grade ahi tuna diced
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 avocado diced
  • 1 tbsp sesame seeds
  • 1 green onion sliced
  • 12 wonton crisps

Method
 

  1. Dice the chilled tuna into small even cubes.
  2. Whisk soy sauce, sesame oil, and rice vinegar together.
  3. Gently toss the tuna with the dressing.
  4. Fold in the avocado and green onion.
  5. Spoon onto crispy wonton crisps.
  6. Sprinkle with sesame seeds and serve immediately.

Notes

Keep everything cold and use only sushi-grade tuna.

5) Shrimp and Grits Bites

golden cheddar grits squares each topped with a spiced shrimp in a wide horizontal shot, arranged on a rustic platter with parsley garnish, warm Southern-style light, shallow depth of field, landscape orientation

Southern comfort food, miniaturized into the ideal single bite.

golden cheddar grits squares each topped with a spiced shrimp in a wide horizontal shot, arranged on a rustic platter with parsley garnish, warm Southern-style light, shallow depth of field, landscape orientation

Shrimp and Grits Bites

Shrimp seasoned and sautéed with shrimp is perfect over squares of gmits covered with cheddar cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 bites
Ingredients Method Notes

Ingredients
  

  • 1 cup quick grits
  • 1/2 cup shredded cheddar
  • 12 medium shrimp peeled
  • 2 tbsp butter
  • 1 tsp Cajun seasoning
  • 1 clove garlic minced
  • 1 tbsp parsley chopped

Method
 

  1. Cook the grits according to package directions, then stir in the cheddar.
  2. Pour into a lined pan and chill until firm, then cut into squares.
  3. Toss the shrimp with Cajun seasoning.
  4. Saute the shrimp in butter with the garlic until pink.
  5. Crisp the grits squares in a hot skillet or under the broiler.
  6. Top each square with a shrimp and a sprinkle of parsley.

Notes

Chilling the grits first is what makes them sliceable.

6) Smoked Salmon Crostini

smoked salmon crostini topped with capers and red onion in a wide horizontal shot, lined on a marble board with a lemon and dill sprigs nearby, fresh bright light, shallow depth of field, landscape orientation

Appears like you put forth effort when really it took 5 minutes.

smoked salmon crostini topped with capers and red onion in a wide horizontal shot, lined on a marble board with a lemon and dill sprigs nearby, fresh bright light, shallow depth of field, landscape orientation

Smoked Salmon Crostini

Smoked salmon on herb cream cheese and toasted baguette slices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 crostini
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 oz cream cheese softened
  • 1 tbsp fresh dill chopped
  • 6 oz smoked salmon
  • 1 tbsp capers
  • 1/4 red onion thinly sliced
  • 1 lemon for zesting

Method
 

  1. Heat oven to 400F and toast the baguette slices until crisp.
  2. Stir the dill into the softened cream cheese.
  3. Spread the herbed cream cheese onto each toast.
  4. Drape a ribbon of smoked salmon over the top.
  5. Garnish with capers and thin red onion.
  6. Finish with a little lemon zest and serve.

Notes

A squeeze of lemon right before serving brightens everything.

7) Mussels in White Wine Sauce

an open pot of steamed mussels in a glossy white wine broth with parsley in a wide horizontal shot, on a rustic table with crusty bread and wine alongside, warm bistro light, shallow depth of field, landscape orientation

It isn't just an extra; crusty bread is the entire point!

an open pot of steamed mussels in a glossy white wine broth with parsley in a wide horizontal shot, on a rustic table with crusty bread and wine alongside, warm bistro light, shallow depth of field, landscape orientation

Mussels in White Wine Sauce

Mussels steamed in a broth made of garlic, white wine, and butter.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb mussels scrubbed
  • 3 tbsp butter
  • 4 cloves garlic minced
  • 1 shallot minced
  • 1 cup dry white wine
  • 1/4 cup parsley chopped
  • 1 baguette for serving

Method
 

  1. Melt the butter and soften the shallot and garlic.
  2. Pour in the white wine and bring to a simmer.
  3. Add the mussels and cover the pot.
  4. Steam 5 to 7 minutes until the shells open.
  5. Discard any mussels that stay closed.
  6. Sprinkle with parsley and serve with crusty bread for the broth.

Notes

Toss any mussels that do not open after cooking.

8) Oysters Rockefeller

oysters Rockefeller on the half shell with golden bubbly spinach topping in a wide horizontal shot, nestled on rock salt on a dark platter with lemon wedges, dramatic warm light, shallow depth of field, landscape orientation

Bubbly and green with a touch of rustic charm, this is old school glamour on the half shell.

oysters Rockefeller on the half shell with golden bubbly spinach topping in a wide horizontal shot, nestled on rock salt on a dark platter with lemon wedges, dramatic warm light, shallow depth of field, landscape orientation

Oysters Rockefeller

Oysters topped with buttered spinach, mixed herbs, and crispy crumbs.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 fresh oysters shucked
  • 4 tbsp butter
  • 2 cups spinach chopped
  • 2 green onions minced
  • 1/4 cup breadcrumbs
  • 2 tbsp Parmesan
  • 1 dash hot sauce

Method
 

  1. Heat oven to 450F and arrange oysters on a bed of rock salt.
  2. Melt butter and wilt the spinach with the green onions.
  3. Stir in the breadcrumbs and hot sauce.
  4. Spoon the spinach mixture over each oyster.
  5. Sprinkle with Parmesan.
  6. Bake 10 to 12 minutes until golden and bubbling.

Notes

Rock salt keeps the shells level so the topping stays put.

9) Coconut Shrimp

golden crispy coconut shrimp piled on a platter with a bowl of sweet chili sauce in a wide horizontal shot, on a bright table with lime wedges, sunny tropical light, shallow depth of field, landscape orientation

Crispy and golden brown, they're basically impossible to resist.

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golden crispy coconut shrimp piled on a platter with a bowl of sweet chili sauce in a wide horizontal shot, on a bright table with lime wedges, sunny tropical light, shallow depth of field, landscape orientation

Coconut Shrimp

Breaded and fried for that golden crunch, these jumbo shrimp have a sweet chili dip on the side.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb jumbo shrimp peeled
  • 1/2 cup flour
  • 2 eggs beaten
  • 1.5 cups shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 cups oil for frying
  • 1/2 cup sweet chili sauce

Method
 

  1. Pat the shrimp dry and set up flour, egg, and a coconut-panko mixture.
  2. Dredge each shrimp in flour, then egg, then the coconut mix.
  3. Heat the oil to 350F.
  4. Fry the shrimp in batches 2 to 3 minutes until golden.
  5. Drain on paper towels.
  6. Serve hot with sweet chili sauce for dipping.

Notes

Hold each shrimp by the tail for easier dipping and eating.

10) Bacon-Wrapped Scallops

bacon-wrapped scallops with a glossy maple glaze on a platter in a wide horizontal shot, garnished with chives on a dark board with toothpicks, warm appetizing light, shallow depth of field, landscape orientation

Two of the greatest things on earth combined into one.

bacon-wrapped scallops with a glossy maple glaze on a platter in a wide horizontal shot, garnished with chives on a dark board with toothpicks, warm appetizing light, shallow depth of field, landscape orientation

Bacon-Wrapped Scallops

Bacon-wrapped scallops broiled with maple glaze.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 sea scallops
  • 12 slices bacon halved
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 pinch black pepper
  • 1 tbsp chives chopped

Method
 

  1. Heat oven to 425F and pat the scallops dry.
  2. Wrap each scallop in a half slice of bacon and secure with a toothpick.
  3. Whisk the maple syrup with the Dijon.
  4. Brush the glaze over each wrapped scallop.
  5. Bake 15 to 18 minutes until the bacon is crisp.
  6. Sprinkle with chives and serve warm.

Notes

Par-cook the bacon a minute first if you like it extra crispy.

11) Clams Casino

clams casino topped with golden bacon breadcrumbs on the half shell in a wide horizontal shot, on rock salt on a platter with lemon and parsley, warm savory light, shallow depth of field, landscape orientation

What’s not to love? The buttery flavor and briny topping with bacon!

clams casino topped with golden bacon breadcrumbs on the half shell in a wide horizontal shot, on rock salt on a platter with lemon and parsley, warm savory light, shallow depth of field, landscape orientation

Clams Casino

Newly caught clams topped with a delicious bell pepper, garlic, and bacon breadcrumb mixture and baked to perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 18 littleneck clams shucked
  • 3 slices bacon chopped
  • 1/2 red bell pepper minced
  • 2 cloves garlic minced
  • 1/2 cup breadcrumbs
  • 3 tbsp butter melted
  • 1 tbsp parsley chopped

Method
 

  1. Heat oven to 450F and arrange clams on rock salt.
  2. Cook the bacon until just crisp, then set aside.
  3. Saute the bell pepper and garlic in a little bacon fat.
  4. Stir the breadcrumbs, butter, and bacon into the peppers.
  5. Spoon the topping over each clam.
  6. Bake 12 to 15 minutes until golden, then garnish with parsley.

Notes

Ask the fish counter to shuck the clams to save time.

12) Salmon Tartare Cones

crisp savory cones filled with bright orange salmon tartare and chives in a wide horizontal shot, standing in a cone holder on a marble surface, clean modern light, shallow depth of field, landscape orientation

Tiny crunchy cones give this one a fancy food truck vibe.

crisp savory cones filled with bright orange salmon tartare and chives in a wide horizontal shot, standing in a cone holder on a marble surface, clean modern light, shallow depth of field, landscape orientation

Salmon Tartare Cones

Salmon is diced and mixed with herbs and citrus, then tucked into a crunchy cone.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 cones
Ingredients Method Notes

Ingredients
  

  • 12 oz sushi-grade salmon diced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp chives minced
  • 1 tsp capers chopped
  • 8 savory wonton cones
  • 1 pinch salt

Method
 

  1. Dice the chilled salmon into small cubes.
  2. Gently toss with lemon juice, olive oil, and a pinch of salt.
  3. Fold in the chives and capers.
  4. Chill the tartare for 10 minutes.
  5. Spoon into the crispy cones just before serving.
  6. Top each with a few extra chives.

Notes

Fill the cones at the last second so they stay crunchy.

13) Crab-Stuffed Mushrooms

crab-stuffed mushrooms with golden breadcrumb tops on a platter in a wide horizontal shot, garnished with parsley on a wooden board, warm inviting light, shallow depth of field, landscape orientation

With just one in your mouth, you'll instantly want another.

crab-stuffed mushrooms with golden breadcrumb tops on a platter in a wide horizontal shot, garnished with parsley on a wooden board, warm inviting light, shallow depth of field, landscape orientation

Crab-Stuffed Mushrooms

Baked button mushrooms with a crab and herb cream stuffing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 20 button mushrooms stemmed
  • 8 oz lump crab meat
  • 4 oz cream cheese softened
  • 1/4 cup Parmesan
  • 2 cloves garlic minced
  • 2 tbsp breadcrumbs
  • 1 tbsp parsley chopped

Method
 

  1. Heat oven to 375F and clean the mushrooms, removing the stems.
  2. Mix the crab, cream cheese, Parmesan, garlic, and parsley.
  3. Spoon the filling generously into each mushroom cap.
  4. Sprinkle the tops with breadcrumbs.
  5. Arrange on a baking sheet.
  6. Bake 18 to 20 minutes until golden and bubbling.

Notes

Pat the mushroom caps dry so they do not get watery.

14) Grilled Octopus Skewers

charred grilled octopus skewers drizzled with olive oil and lemon in a wide horizontal shot, on a rustic platter with lemon halves and parsley, warm smoky light, shallow depth of field, landscape orientation

Guaranteed to please and spark conversation is the tender and smoky flavor.

charred grilled octopus skewers drizzled with olive oil and lemon in a wide horizontal shot, on a rustic platter with lemon halves and parsley, warm smoky light, shallow depth of field, landscape orientation

Grilled Octopus Skewers

Tender octopus that is simmered and then finished with grill marks with lemon and olive oil.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lb octopus cleaned
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 lemon juiced
  • 1 tsp smoked paprika
  • 1 tbsp parsley chopped
  • 1 pinch sea salt

Method
 

  1. Simmer the octopus in salted water 45 to 50 minutes until tender.
  2. Drain and cut into bite-size pieces, then thread onto skewers.
  3. Whisk olive oil, garlic, lemon, and paprika.
  4. Brush the skewers with the marinade.
  5. Grill over high heat 2 to 3 minutes per side until charred.
  6. Finish with parsley and a squeeze of lemon.

Notes

Simmering first is the trick to tender, not chewy, octopus.

15) Lobster Deviled Eggs

deviled eggs topped with chunks of lobster and chives in a wide horizontal shot, arranged on a white deviled egg platter with paprika dusting, bright fresh light, shallow depth of field, landscape orientation

Deviled eggs went to a fancy school and came back looking fabulous!

deviled eggs topped with chunks of lobster and chives in a wide horizontal shot, arranged on a white deviled egg platter with paprika dusting, bright fresh light, shallow depth of field, landscape orientation

Lobster Deviled Eggs

Classic deviled eggs with sweet buttery chunks of lobster meat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 eggs hard-boiled
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 4 oz cooked lobster meat chopped
  • 1 tbsp chives minced
  • 1 pinch paprika

Method
 

  1. Halve the boiled eggs and scoop the yolks into a bowl.
  2. Mash the yolks with mayonnaise, Dijon, and lemon juice.
  3. Pipe or spoon the filling back into the whites.
  4. Toss the lobster with a little chives.
  5. Top each egg with a piece of lobster.
  6. Dust with paprika and serve chilled.

Notes

A squeeze bottle or piping bag makes the filling look polished.

16) Garlic Butter Shrimp Scampi

garlic butter shrimp scampi glistening in a skillet with parsley and lemon in a wide horizontal shot, on a rustic table with crusty bread alongside, warm golden light, shallow depth of field, landscape orientation

With a buttery and garlic flavor, they're ready before your guests can finish their first drink.

garlic butter shrimp scampi glistening in a skillet with parsley and lemon in a wide horizontal shot, on a rustic table with crusty bread alongside, warm golden light, shallow depth of field, landscape orientation

Garlic Butter Shrimp Scampi

Shrimp sautéed in a garlic and white wine butter sauce. Great with bread or perfect for the use of toothpicks!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp peeled
  • 4 tbsp butter
  • 4 cloves garlic minced
  • 1/4 cup white wine
  • 1 lemon juiced
  • 2 tbsp parsley chopped
  • 1 pinch red pepper flakes

Method
 

  1. Melt the butter and saute the garlic until fragrant.
  2. Add the shrimp and cook 1 to 2 minutes per side.
  3. Pour in the white wine and lemon juice.
  4. Simmer until the sauce reduces slightly.
  5. Stir in the parsley and red pepper flakes.
  6. Serve warm with bread or toothpicks.

Notes

Do not overcook the shrimp; they finish fast.

17) Seafood Ceviche Cups

colorful seafood ceviche spooned into crisp tortilla cups with cilantro in a wide horizontal shot, on a bright platter with lime wedges, sunny fresh light, shallow depth of field, landscape orientation

Refreshing and bright, this one tastes like summer vacation on the beach!

colorful seafood ceviche spooned into crisp tortilla cups with cilantro in a wide horizontal shot, on a bright platter with lime wedges, sunny fresh light, shallow depth of field, landscape orientation

Seafood Ceviche Cups

A combination of shrimp and white fish cured with a citrus blend served in a crispy tortilla cup.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8 cups
Ingredients Method Notes

Ingredients
  

  • 8 oz shrimp diced
  • 8 oz white fish diced
  • 1/2 cup lime juice
  • 1 tomato diced
  • 1/2 red onion minced
  • 1 jalapeno minced
  • 1/4 cup cilantro chopped
  • 8 tortilla cups

Method
 

  1. Combine the diced shrimp and fish in a glass bowl.
  2. Pour the lime juice over to cover and refrigerate 30 minutes until opaque.
  3. Drain off most of the lime juice.
  4. Stir in the tomato, red onion, and jalapeno.
  5. Fold in the cilantro and season with salt.
  6. Spoon into crisp tortilla cups just before serving.

Notes

The lime juice cures the seafood, so wait until it turns opaque.

18) Baked Lobster Mac and Cheese

bubbling lobster mac and cheese with a golden panko crust in a baking dish in a wide horizontal shot, with chunks of lobster visible on a wooden table, warm cozy light, shallow depth of field, landscape orientation

Fancy dressed comfort food for the occasion.

bubbling lobster mac and cheese with a golden panko crust in a baking dish in a wide horizontal shot, with chunks of lobster visible on a wooden table, warm cozy light, shallow depth of field, landscape orientation

Baked Lobster Mac and Cheese

Three-cheese mac and cheese with lobster and a crunchy topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz elbow pasta
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • 2 cups shredded gruyere
  • 1 cup shredded cheddar
  • 8 oz cooked lobster meat chopped
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat oven to 375F and cook the pasta just shy of done.
  2. Melt the butter, whisk in the flour, then slowly add the milk.
  3. Stir in the gruyere and cheddar until smooth.
  4. Fold in the pasta and lobster, then spread into a baking dish.
  5. Top with panko breadcrumbs.
  6. Bake 20 to 25 minutes until golden and bubbling.

Notes

Serve in small ramekins for an elegant individual presentation.

19) Pan-Seared Crab Cakes

golden pan-seared crab cakes with a crisp exterior on a plate in a wide horizontal shot, with lemon wedges and a dollop of aioli on a rustic table, warm natural light, shallow depth of field, landscape orientation

Golden and crispy on the outside, and filled with delicious crab on the inside.

golden pan-seared crab cakes with a crisp exterior on a plate in a wide horizontal shot, with lemon wedges and a dollop of aioli on a rustic table, warm natural light, shallow depth of field, landscape orientation

Pan-Seared Crab Cakes

Lump crab cakes are made with very little filler, and are pan-seared and served with a lemon aioli.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 cakes
Ingredients Method Notes

Ingredients
  

  • 1 lb lump crab meat
  • 1/3 cup breadcrumbs
  • 1 egg beaten
  • 3 tbsp mayonnaise
  • 1 tsp Old Bay seasoning
  • 1 tbsp Dijon mustard
  • 2 tbsp butter
  • 1 lemon for serving

Method
 

  1. Gently mix the crab, breadcrumbs, egg, mayonnaise, Old Bay, and Dijon.
  2. Form into 6 patties without overpacking them.
  3. Chill the cakes 15 minutes to help them hold together.
  4. Melt the butter in a skillet over medium heat.
  5. Sear the crab cakes 3 minutes per side until golden.
  6. Serve hot with lemon wedges and aioli.

Notes

Keep the filler light so the sweet crab stays the star.
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