Unique Seafood Recipes for a Party

Unique Seafood Recipes for a Party

You're hosting a party and want to break free from the same old chips, dips, finger sandwiches and old fish recipes, and various foods on skewers. Take a bold step forward by wowing your guests with a delicious appetizer from the sea. Here are some great unique seafood recipes for your party.

Mini crab cakes

1 pound jumbo lump crab meat

3 slices white bread

1 tbsp. mayonnaise

1 tbsp. Dijon mustard

2 tsp. Old Bay Seasoning

1 tbsp. fresh chopped parsley

1 large egg

Cookie sheet, lined with parchment paper

Vegetable oil, for frying

Drain crab meat and then squeeze out any excess liquid. Pick through the meat to make sure there are no shell parts. Beat the egg in a separate bowl. Cut crusts off the bread and break into very small pieces. Then add into the bowl with the egg. Mix in the other ingredients and fold together, being careful not to break up the crab meat. Form the mini cakes (about the size of a half dollar) in your hand and set on cookie sheet. When all of the mini crab cakes are formed, put the tray in the refrigerator for 1-24 hours, covered.

Fill a sauté pan with about one inch of oil and heat on medium high until hot, but not smoking. Carefully lay the crab cakes in the pan for about 4-5 minutes per side, or until they're golden brown. You should only turn the cakes one time. Remove to paper towel to drain and then serve. Add a dip of store bought tartar or cocktail sauce or a packaged hollandaise sauce. Serve with plenty of sliced lemon wedges and parsley to decorate the platter.

Shrimp Ceviche in Cucumber Cups

2 English hothouse cucumbers

One half pound shrimp, peeled, deveined, and chopped

4 limes, juiced

1 tbsp. fresh chopped parsley

1 tbsp. fresh chopped chives

3 tbsp. finely chopped shallot

One fourth cup of chopped red pepper

One fourth cup of finely chopped celery

1 tsp. course sea salt

One fourth tsp. pepper

Cayenne pepper, to taste (optional)

2 tbsp. crème fraiche

Peel cucumbers and cut into one inch thick slices. Try to have about 15-16. Use a melon baller to scoop out the center of the cucumber without puncturing the bottom. Place cucumber cups on a tray until you're ready to fill and serve them.

In a glass bowl, combine the shrimp with all ingredients except the crème fraiche. Stir well, fully coating the shrimp with the lime juice. The acid in the juice will actually cook the shrimp as it sits in the refrigerator chilling for up to four hours.

Before serving, drain all of the liquid out and mix in the crème fraiche. If that's not available, you can substitute with sour cream. Place a spoonful of shrimp mixture in each cucumber cup and serve.

Source: EzineArticles