The Best Seafood Appetizer Recipes
Seafood appetizers are one of my favorite ways to start a meal, especially for parties and holidays. This collection includes easy hot and cold recipes, make-ahead options and everything from simple crowd-pleasers to impressive starters that let the seafood shine. You'll find plenty of ideas for your next party, Thanksgiving, Christmas and New Year's Eve.
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A great seafood appetizer doesn't need to be complicated. Whether you're putting together a few apps for a party or planning a full Feast of the Seven Fishes for Christmas Eve, a mix of textures and temperatures goes a long way.
I always like to have plenty of lemon, crusty bread and a good sauce or two on the table, too. My Creole remoulade, this zippy lemon caper tartar sauce and classic homemade cocktail sauce work with everything from fried shrimp and fish cakes to roasted shrimp and baked clams.
Cold Seafood Appetizers
Cold seafood appetizers are light, fresh, and a great way to start a meal without filling everyone up. From ceviche and crudo to tuna tartare and carpaccio, these recipes let really good seafood shine with simple ingredients like fresh citrus, good olive oil, herbs and plenty of crunch.
Fresh Tuna Nicoise Salad
A big Niçoise platter makes a beautiful addition to any appetizer spread, especially if you want something fresh to balance out all the richer dishes. This version is piled with rare seared tuna, jammy eggs, potatoes, green beans, olives, capers, and plenty of fresh herbs. Set it out family-style and let everyone help themselves to a little of everything.
Roasted Shrimp Cocktail
This recipe for Roasted Shrimp Cocktail with Whole Grain Mustard sauce is an easy and elegant twist on the classic.
Fish Crudo
Crudo looks like something you'd order at a fancy restaurant, but it's surprisingly easy to make at home! Thin slices of fresh fish get topped with juicy mango, kiwi, crunchy jicama, and a little chili oil for a light, colorful appetizer that's especially good for summer entertaining.
Classic Tuna Carpaccio
When you have really beautiful fresh tuna, you don't need to do much to it. This classic Italian carpaccio keeps things simple with lemon, good olive oil, salty capers, toasted pine nuts, and peppery arugula. It takes just 20 minutes but makes such an elegant first course for entertaining.
Ecuadorian Shrimp Ceviche
I learned to make this Ecuadorian-style ceviche from my friend Veronica, and it's unlike most ceviches you may have tried The shrimp are cooked first, then chilled in a bright, citrusy broth that's meant to be slurped up with a spoon. Serve it ice cold with plenty of crunchy plantain chips on top.
Sicilian Tuna Crudo
This Sicilian-style crudo is one of my favorite ways to serve really fresh tuna. It takes just 15 minutes, then Castelvetrano olives, crunchy pistachios, fresh basil, lemon, and plenty of good olive oil do the rest. It's simple, gorgeous on a platter, and lets the tuna really shine.
Classic Tuna Tartare
This Italian-inspired tuna tartare is all about the contrast between buttery fresh tuna and the crispy, garlicky breadcrumbs on top. Capers, tomatoes, red onion, and fresh lemon keep everything bright and punchy, and the whole thing takes just 20 minutes. Serve it with crostini, crackers, or potato chips for scooping!
Fish Ceviche
This is the ceviche to make when summer tomatoes and sweet corn are at their absolute best. Fresh white fish gets tossed with ripe tomatoes, corn, jalapeño, red onion, cilantro, and plenty of fresh lime for a light, zippy appetizer that requires almost no cooking.
Scallop Ceviche
If you've never tried scallops raw, this ceviche is a great place to start. Sweet, tender scallops get a little crunch from fresh corn and cucumber, with jalapeño, red onion, cilantro, and plenty of fresh citrus to brighten everything up. It's a light, refreshing summer appetizer that's ready in about 30 minutes.
Hot Seafood Appetizers
There's nothing better than a seafood appetizer served piping hot, especially when there's something crispy, buttery, or garlicky involved. These recipes are meant to hit the table hot and fresh, so grab some lemon wedges, a good dipping sauce, and plenty of crusty bread for soaking up all the juices.
Maryland Crab Cakes
Want to learn how to make an authentic Maryland crab cake from scratch? This recipe is perfectly seasoned with barely any filler and is ready in under 45 minutes. I have a few secrets to getting them just right, so keep reading to learn how!
Easy New Orleans BBQ Shrimp
New Orleans BBQ Shrimp is a classic Cajun shrimp dish that's buttery, flavorful, and takes just 20 minutes to prepare. Shrimp get sautéed in a flavorful sauce made with garlic, beer, Worcestershire, Creole spices and plenty of butter. It's a delicious, crowd-pleasing recipe that's perfect for Mardi Gras!
Calamari Fritti
Fried calamari is an Italian restaurant classic that's surprisingly easy to make at home. A quick soak in buttermilk keeps the squid tender, while the light, crispy coating and fried cherry peppers give it plenty of crunch and a bright, tangy kick. I like it piping hot with a squeeze of lemon and a cold glass of white wine or beer.
Grilled Sea Scallops with Prosciutto
These tender, juicy grilled scallops wrapped in salty, savory prosciutto are an Italian-inspired take on the classic Angels on Horseback and make the ultimate summer appetizer. It's an easy, crowd pleasing recipe that can be on your table in under 25 minutes!
Steamed Clams with White Wine and Garlic
Steamed clams with white wine and garlic are one of my all-time favorite dishes. The clams release their briny juices into the garlicky wine and butter broth as they cook, and the whole thing is ready in about 20 minutes. Serve them as an appetizer with plenty of crusty bread for sopping up every last bit of broth!
Beer Batter Shrimp
These little popcorn shrimp are light, crisp, and exactly the kind of thing you want to eat piping hot out of the fryer. Ice-cold beer gives the batter an airy crunch without overpowering the shrimp, and their bite-sized shape makes them especially good for snacking with a few different dipping sauces.
Mussels Marinara
Mussels marinara is a staple on Italian and seafood menus here at the Jersey Shore, and it's surprisingly easy to make at home. The mussels steam right in a garlicky tomato and white wine broth, with a few anchovies for extra savory flavor and a little butter to finish. I love putting the whole pot on the table with lots of crusty bread and letting everyone dig in.
Lobster Corn Fritters
Lobster and sweet summer corn are such a natural combination, especially fried up into crisp little fritters. These were one of my go-to appetizers when I had my catering business, and they were always a hit at summer dinner parties and beach houses. The lemony tarragon aioli makes them even better!
Blackened Fish Sliders
I originally created these blackened fish sliders for a seafood-only party I catered, and they wound up being the star of the menu. The fish gets a smoky, crispy crust while staying buttery and moist inside, then gets tucked into toasted little buns with lettuce, tomato, and plenty of tartar sauce or Creole remoulade. They're easy to pick up and eat, which makes them especially good for parties.
Panko Crusted Fried Shrimp
These panko crusted shrimp are my favorite style of fried shrimp because they get shatteringly crisp without a heavy coating. Shallow frying makes them easy to pull off at home, and they cook in just a few minutes. Serve them hot with lemon and a bowl of cocktail sauce, tartar sauce, or Creole remoulade for dipping.
Make-Ahead Seafood Appetizers for Parties
The best party appetizers are the ones you can get out of the way before everyone shows up. These seafood recipes can be made completely or mostly ahead of time, so when it's time to eat, all you have to do is bake, assemble, or pull them out of the fridge and serve.
Clams Casino
Clams Casino is an old-school seafood appetizer that always makes an appearance at our Christmas Eve Feast of the Seven Fishes. Tender littleneck clams get topped with crispy bacon, buttery toasted breadcrumbs, peppers, shallots, and herbs, then baked until golden. You can prep the topping and clams ahead, then assemble and bake them just before serving so they hit the table hot and crisp.
Maryland Crab Dip
This Maryland crab dip is loaded with big pieces of sweet crabmeat, plenty of Old Bay, and just enough cheese to make it rich and gooey without overpowering the crab. It's one of my favorites for parties because you can assemble it up to two days ahead, then pop it in the oven right before everyone arrives. Serve it hot and bubbling with crostini, crackers, chips, or crisp vegetables for dipping.
Smoked Salmon Tart
Flaky puff pastry, smoked salmon, and lemony caper cream cheese make this simple tart feel a lot fancier than the effort involved. You can prep the components ahead, then assemble it right before serving. Cut it into small squares for an easy hors d'oeuvre that also travels really well to parties and potlucks.
Easy Peel and Eat Shrimp
These easy peel and eat shrimp are so much better when you make them yourself! The key is to start with high-quality shrimp, build a quick flavorful broth and cook them just until tender. With a few simple ingredients like Old Bay, beer and lemon, you'll have restaurant-quality shrimp in just 15 minutes!
Fish Cakes Recipe
Growing up in a fishing family, I learned early on that leftover fish should never go to waste. These crispy little fish cakes turn it into something completely new, with Creole mustard, Cajun seasoning, hot sauce, peppers, and scallions. Saltine crackers keep them light and let the fish stay front and center.
Cream of Crab Soup
Few things hit the spot like a warm bowl of cream of crab soup, and this one checks all the boxes! It's rich and creamy but never too thick, with a velvety texture and just enough Old Bay and sherry to enhance the sweet, delicate flavor of fresh crabmeat.
Pickled Shrimp
I first discovered pickled shrimp when I lived on the Gulf Coast, and they've been a favorite ever since. The shrimp soak up a bright, tangy brine flavored with lemon, vinegar, spices, hot sauce, and sweet onions, and they actually get better as they sit. Make them the night before, then serve them cold with Creole remoulade for an easy Southern-style appetizer.
Seafood Appetizers for Christmas and the Holidays
The holidays are the time to pull out the seafood recipes that feel extra special. Think golden baked clams, big platters piled with seafood, and warm bowls of cioppino or chowder to start the meal. These recipes are festive, impressive, and made for sharing around a crowded holiday table.
Perfect Pan Seared Scallops
I've made these scallops hundreds of times as a private chef, and once you know the technique, they're surprisingly simple to pull off at home. A screaming hot pan gives them that deep golden crust while the centers stay buttery and tender, and they're ready in less than 10 minutes. Serve them with lemon for an easy cocktail party appetizer that feels a little special.
Classic Creamy Lobster Bisque
Lobster Bisque is a classic, rich and creamy soup that's perfect for special occasions or when you want to serve something fancy! I spent years tweaking this recipe to make it the absolute best lobster bisque you'll ever try. This post includes all of my tips and tricks for making the most flavorful, silky and luxurious lobster bisque on the planet.
Authentic Seafood Stew
Cioppino is typically served as a main course, but smaller bowls make an impressive first course for a holiday seafood feast. It's loaded with clams, mussels, shrimp, crab, and fresh fish in a light tomato and white wine broth, with plenty of crusty bread for dipping. I especially love it for Christmas Eve because you can practically fit the whole Feast of the Seven Fishes into one big pot.
New England Clam Chowder
Clam chowder is usually a meal on its own, but smaller cups or bowls make a warm, satisfying starter for a Christmas or holiday dinner. This recipe includes tender clams, crispy bacon, potatoes, and a rich, creamy broth. Even better for entertaining, you can make it ahead since the flavor actually improves after a night in the fridge.
Baked Stuffed Clams
Baked stuffed clams have been part of my family's holiday table for as long as I can remember, and this is my take on the classic Italian oreganata preparation. Petite littlenecks are topped with a bright, garlicky mixture of breadcrumbs, Pecorino Romano, oregano, lemon, and white wine, then baked until golden. They're just the right size for a one-bite Christmas Eve appetizer, especially with a cold glass of white wine.
Tips for Serving Seafood Appetizers
- Keep cold seafood chilled until just before serving, especially crudo, ceviche, tartare, and shrimp cocktail.
- Serve fried seafood immediately so it stays hot and crisp. Prep sauces, toppings, and other components ahead, then assemble or cook the seafood as close to serving time as possible.
- Add citrus and salt to crudo, carpaccio, and tartare right before serving so they don't start curing the fish.
- Serve brothy clams and mussels with plenty of crusty bread for soaking up the juices.
- Mix hot and cold appetizers so everything doesn't need your attention at the last minute.
- Keep portions small when serving richer dishes like chowder, cioppino, or crab dip as an appetizer.
How to Choose Seafood Appetizers for a Party
When I'm serving seafood appetizers for a party, I always pay attention to what needs to happen at the last minute. Fried calamari and fritters need to be served piping hot, and scallops are best straight out of the pan, so I wouldn't plan a menu where everything needs to be cooked right before serving.
Pick one thing to fry, sear, or bake at the last minute, then make the rest easy on yourself with appetizers you can prep ahead, like pickled shrimp, shrimp cocktail, or crab dip.
From there, it's all about variety. Something cold and fresh like ceviche or crudo is great alongside something hot and crispy, while classics like baked clams and shrimp cocktail are always crowd pleasers.
If you're serving raw seafood, I'd include at least one cooked option, too. A few different textures, temperatures, and flavors will make the spread feel abundant without having to make a dozen different things.
Frequently Asked Questions About Seafood Appetizers
Keep it simple. Lemon wedges, crusty bread, crostini, crackers, or chips cover a lot of ground, while cocktail sauce, tartar sauce, remoulade, or aioli work well with fried and roasted seafood. You don't need a different sauce or accompaniment for every dish.
As a general rule, seafood shouldn't sit at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. Keep cold seafood chilled until you're ready to serve, and for longer parties, put out smaller portions at a time and replenish them as needed. Raw seafood like crudo, tartare, and ceviche should be kept especially cold and served as soon as possible.
Buy seafood intended for raw preparations from a reputable fish market or fishmonger and let them know you plan to serve it raw. It should smell clean and fresh, never strongly fishy, and should be kept very cold until you're ready to prepare it.
It depends on the recipe. Pickled shrimp and crab dip are great make-ahead options, and many other appetizers can be partially prepped ahead. Raw seafood dishes and anything fried or seared are best finished as close to serving time as possible.
