Game day snacks are non-negotiable. From oysters Rockefeller and creamy lobster dip to fish tacos and salmon devilled eggs, these seafood appetizers are guaranteed to be a hit at your next watch party.
Oysters Rockefeller
A classic that turns briny oysters into a rich, comforting starter with buttery greens, crisp breadcrumbs, and a hit of Parmesan—perfect for a chilly night in.
What You'll Need
Ingredients
- ⅓ cup unsalted butter
- 1 garlic clove, minced
- 1 shallot, minced
- 2 cups spinach, chopped
- 2 tablespoon red wine vinegar
- ¼ cup grated Parmesan
- 2 slices cooked and crumbled bacon
- ½ cup Panko breadcrumbs
- 24 raw oysters, shucked
- lemon wedges, for serving
Instructions
- Preheat the oven to 400F.
- Heat a large skillet over medium heat. Add half of the butter and the shallots. Sauté for 3-4 minutes, stirring frequently. Add the garlic and sauté for one more minute, stirring frequently.
- Add the chopped spinach and red wine vinegar to the pan and cook until the spinach is wilted, about 2 minutes. Stir in the Parmesan cheese and bacon.
- Melt the remaining butter and mix it with the breadcrumbs.
- Place the oysters in their half shell on a sheet pan or baking dish. Top the oysters evenly with the spinach mixture, then sprinkle the breadcrumbs on the top.
- Bake for about 8-10 mlnutes, or until the breadcrumbs are golden brown and the filling is hot. Serve immediately with lemon wedges.
Crowd-Pleasing Lobster Dip
I promise that this tinned seafood dish will be the hit of your next party. Adding tinned lobster to a cheesy, creamy nacho dip will elevate the flavours and you’ll never go back to plain old chip dip again.
What You'll Need
- Ovenproof dish
- Medium size mixing bowl
Ingredients
- 1 can of tinned lobster (I love SCOUT Canning's lobster)
- 1 package of cream cheese at room temp.
- 1/2 cup dried herbs like parsely, basil, and dill
- 1 lemon
- 1/4 cup parmasean cheese or grated white cheddar
Instructions
- Pre-heat the oven to 350 degrees
- Drain and chop tinned lobster into small cunks
- In a stainless medium mixing bowl, whisk together the cream cheese, lobster, fresh herbs and juice of one lemon.
- Place into an ovenproof dish and top with your cheese of choice
- Bake at 350 degrees for 15-20 minutes or until it starts to brown on the edges
Sustainable Fish Tacos
These fish tacos are one of my go-to recipes because they come together quickly and always get amazing reviews.
What You'll Need
- skillet
Ingredients
- 12 corn tortillas
- 1.5 lbs white fish fillets like cod, haddock, or halibut
- 2 tbsp chile powder
- 2 tbsp garlic powder
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1 tsp red pepper flakes
- 2 tbsp olive oil
- 2 limes
Suggested taco toppings:
- Sliced jalapeños
- Pickled red onions
- Sliced radishes
- Shredded cabbage
- Shredded cheese
- Fresh tomatoes
- Diced avocado
Instructions
- Prep all of your taco toppings first. The fish won’t take long to cook, so make sure everything else you need for serving is ready before you begin.
- Mix the seasoning for the fish. In a small bowl, combine chile powder, cumin, paprika, garlic powder, and red pepper flakes.
- Season the fillets on both sides, rubbing the spice mixture in well. Set aside.
Prepare the tortillas
- Preheat the oven to 350 degrees.
- Cook the tortillas on a large skillet for about 30 seconds per side (just until they are toasted).
- Wrap the finished tortillas in tin foil and place in the oven to stay warm.
Cook the fish
- Heat a skillet to medium high heat and add olive oil.
- Once the oil is hot, add the fish to the pan. Cook for about 4-5 minutes per side or until browned. (Timing will depend on the thickness of your fillets).
- Remove from the pan and break into pieces.
- Serve warm tortillas with fish, your favourite taco toppings, and lime wedges on the side.
Spot Prawn Ceviche
One of my favourite summertime seafood dishes is spot-prawn ceviche. It’s light, fresh, and flavourful, transporting you to the ocean with each bite. Plus, it’s super easy to make!
What You'll Need
Ingredients
- 1-2 lbs spot prawns
- 4 tbsp olive oil
- juice of 4 limes
- 1 jalapeño (finely diced)
- 1/2 cucumber (diced)
- 1/2 sweet onion (diced)
- 1 avocado (diced)
- 1/2 tomato (diced)
- 1 tbsp sea salt
- 1 tbsp fresh ground pepper
- 1 bunch of cilantro
Instructions
- Add onion, tomatoes, jalapeño, and cucumber. Mix together.
- Add olive oil, lime juice, salt, and pepper. Mix well. (Optional: if you have the time, you can let this marinate in the citrus juice for an hour or two before serving or serve immediately).
- Add avocados and cilantro just before serving.
- Serve on its own or with lightly seasoned tortilla chips.
Salmon Devilled Eggs
These salmon devilled eggs will be the hit of any party. Putting a seafood spin on this classic appetizer is so simple, but makes a crazy delicious flavour difference!
What You'll Need
- large pot
- bowl
- plastic bag
Ingredients
- 8 eggs
- 1/2 cup finely chopped salmon (I recommend using tinned salmon or fresh, smoked salmon)
- 1/3 cup mayonaise
- 2 tsp dijon mustard
- Paprika, for sprinkling
- salt and pepper to taste
- juice of 1/2 lemon
- 1 bunch chives, chopped
Instructions
- In a large pot, cover the eggs with water and bring to a boil. Allow eggs to cook for 10 minutes then let stand.
- Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
- Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork.
- Stir in the salmon, mayonnaise, lemon juice, Dijon mustard. Season with salt and pepper.
- Transfer mixture to a plastic bag and cut a small hole into the corner.
- Fill each egg white half with the mixture. Sprinkle with paprika. Top with chives. Serve chilled.
