Seasons come and go -- not to mention food trends -- but one culinary rule of thumb remains the same: Little bites of seafood always make an excellent start to a party. Dive into our catch of 37 nautical nibbles, appetizers, and hors d'oeuvres that include the classic (shrimp cocktails, oysters on the half shell, crab cakes) and the casual (mini lobster rolls, spicy mussels with chorizo, prosciutto-wrapped scallops).
Mix grated Yukon gold potatoes and onion with dill and egg white to create bite-size, oven-crisped pancakes. Top each one with a thin slice of gravlax, a dollop of reduced-fat sour cream, and a tiny sprig of dill.
This recipe for shrimp cocktail is three times more delicious than ordinary versions of the classic appetizer, thanks to a trio of dipping sauces: a traditional tomato-horseradish sauce, a mango-basil sauce, and remoulade sauce. Leave the shrimp with their peels on for a bit of hands-on fun.
Jumbo lump crabmeat mixed with scallions, soy sauce, wasabi paste, and lime zest is formed into bite-size rounds and coated in breadcrumbs and sesame seeds before frying. Garnish each crab cake with small slices of cucumber, pickled ginger, and wasabi mayonnaise just before serving.
A mixture of pureed and chopped shrimp, cilantro, chile oil, sesame oil, carrot, napa cabbage, scallions, and shallot make for a mouthwatering combination of tastes and textures in these dumplings. To achieve a perfectly crisped and browned exterior, use a well-seasoned cast-iron pan to cook the potstickers.
Hand rolls are so called because they are assembled in the palm of your hand. Fill toasted nori sheets with seasoned sushi rice and your choice of ingredients including scallion, asparagus, and avocado; yellowtail, salmon, and shrimp; and even sausage, ham, and cheese.
Arrange pink grapefruit wedges, avocado slices, and lobster meat in leaves of Belgian endive to create these cool appetizers. In place of the lobster, you can also use crab or shrimp.
Smoked haddock, known as "finnan haddie" after the Scottish fishing village of Findan, should be soaked in cold water for four hours before cooking in milk with garlic, thyme, and potato. Mash the cooked ingredients with cream and horseradish, and serve on toasted baguette slices.
Make this Swedish delicacy from scratch by rubbing salmon fillets with salt, sugar, white peppercorns, and dill, and letting it cure in the refrigerator for 36 to 48 hours. Slice the fish as thinly as possible and serve with pumpernickel bread, cucumber, capers, sour cream, and sieved hard-cooked eggs.
Chef Curtis Stone cooks orange, lemon, lime, and grapefruit segments with scallops and white wine on a hot grill pan to create a light and refreshing appetizer.
Wrapped in cabbage leaves and cooked in a steamer, these shrimp rolls are a version of the standard Chinese takeout appetizer that's lighter but just as delicious. Serve with a tangy dipping sauce of orange juice, lime juice, ginger, and sesame oil.