Sometimes I leave out the cayenne and sometimes I put more, it depends on who it is made for. I like it both ways. Enjoy!
Author: Eddie Jordan
While studying up on Vietnamese cooking, I came across this recipe, which sounded easy and delicious for our wine-time. I wondered if I could use cornstarch in place of tapioca starch and learned that...
Author: Chef Potpie (Laurel)
I must say I'm not a clam person. A friend gave me this recipe.
Author: JANET JORDAN
I ate this in a restaurant in Florida, liked it so much, went home and by trial and error made this....
Author: Kelly Asselin
This recipe is similar to those found at Leann Chinn's! Very good appetizers!
Author: mary Armstrong
These tuna muffins make for a wonderful light lunch and very festive looking too. The muffins are moist with the veggies inside and chewy at the same time because of the tuna. They are wonderful! Plus,...
Author: Kimberly Biegacki
This is the best crawfish dip I have ever had. Best if served warm in a chafing dish or crock pot.
Author: Betty Warren
During tailgating parties ( or any type of party!) for the Saints and LSU Tigers, we love to have Crawfish Balls, (we always have crawfish tails in the freezer!!) Shrimp Balls and Boudin Balls for snacking....
Author: Janis McRae
Steamed mussels are one of my son's favorite dishes. I love them as well. We could lterally eat tons of these babies. With the addition of bacon and fennel, these mussels make one incredible appetizer....
Author: Sherri Williams @logansw
Try these delicious tropical kebabs at your next bbq or indoor gathering.
Author: Daily Inspiration S
This recipes comes from Southern Living's Five Star Recipe Collection Cookbook. This is a good warm dip that is made in the microwave. I guarantee you won't have any leftovers!
Author: Nancy Lopez
I love mussels so I'm always coming up with new ways to prepare them. Anytime I make mussels, they are a huge hit with my family and friends. If you like mussels, you are gonna love my easy peasy recipe!...
Author: Sherri Williams
These amazing Bacon Wrapped Shrimp are baked with a sweet and spicy Asian based glaze that will leave you licking your lips and longing for more. These delicious shrimp are always a hit with family and...
Author: Beth Pierce
Quebec snow crab is combined with broccoli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary...
Author: Beth Renzetti
This is a quick and easy take on poppers. Made with seafood, they're tasty and fast.
Author: Lynnda Cloutier
Another tasty treat from my grandmother, Margaret Whitehead. Yum Yum.
Author: Jennifer Jones
This is a recipe I make usually every Christmas! I serve it with marinara sauce. The smaller the squid the more tender (less chewy) they are...also don't over fry them or they will become tough.
Author: Lillian Russo
There are so many ways to make gumbo, seafood, chicken and sausage, with or without okra, with or without a rue. Every area in bayou land has it's own way of making gumbo. Seafood Gumbo is just the best...
Author: Debora Hotard
This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated with shredded coconut before being deep-fried and served...
Author: Vicki Butts (lazyme) @lazyme5909
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.
Author: LINDA BAILEY
The tangy mango sauce makes a great addition to this Australian seafood celebration.
Author: Vicki Butts (lazyme)
Another recipe site that I frequented years ago often hosted cooking games and cooking contests, which was a fun to learn about world cuisines and to share mutual cooking interests with others. And this...
Author: Vickie Parks
I can't remember where I got this recipe -in a box on the closet floor. These are light and fluffy. The cornmeal just sets these little muffins up as great appetizers when baked in mini muffin tins or...
Author: Pat Duran
They say at Drago's in NOLA, "mother nature made the oysters, we just perfected them." A friend mentioned these oysters a few weeks ago and we decided to give the recipe a shot. We were not disappointed....
Author: Patrick Johnson
A recipe I found on www.nomenu.com. This was a recipe that was made/originated at Manale's in New Orleans. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential...
Author: Lynn Dine
You'll score extra points when you serve this cheese ball at your next party or tailgate. The addition of crab and horseradish really enhances the flavor. And we just love the blend of cheeses. Yummy!
Author: Sheri Zarnick
Lomi means massage in Hawaiian and you'll see how that name applies to this recipe.
Author: Teresa Morgan
Nothing is better than living in the Pacific Northwest. A day at the beach Clam digging and Crabbing and getting Oysters. Nothing better than fresh BBQ'd Oysters except for the stinky mess they make to...
Author: Lisa Mersereau
I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect...
Author: Baby Kato
Recommended by the Okami Sushi company for dipping.
Author: Carolyn Haas
With the right recipes entertaining can be quite fun and rewarding. I mean honestly who doesn't love people bragging about what a great cook they are. These Shrimp Toast are a take off on the Chinese Fried...
Author: Beth Pierce
If you're looking for a light dish to serve at a party, this is a good one. This would also be great at a summer garden party. The recipe as written calls for Rosemary and Thyme, but you can substitute...
Author: John Goins
The idea of making my own cocktail sauce with grand marnier popped into my head when I wanted to make something with shrimp and avocado. There is actually no cooking time but I couldn't post without adding...
Author: Marion Wilting @MiaInGermany
Gougères are a great appetizer that's prepared with the same dough used to make cream puffs and eclairs, but with the addition of a dry aged cheese. If you prefer, you can try another dry aged cheese...
Author: Vickie Parks @Northwestgal
i create a first loaded fries recipe with crawfish,it's great with chicken tenders and burgers.
Author: raymond spencer
My daughter in law loves this dip and she don't even like shrimp... I acquired this recipe when I was 13 yr old from an older friend. She'd make every time she had a party, whether tupperware party or...
Author: Wendy Rusch
Okay, it's the big day... Thanksgiving (or fill in your own favorite holiday), and the turkey's in the oven cooking away. It's two hours before dinner, and your guests are beginning to get hungry. What...
Author: Andy Anderson !
The richness of the portobellos is kicked up to another level with the shrimp stuffing and cheese. This is a good baseline recipe to experiment with different herbs and seafood.
Author: Patrick Johnson @pwjohnso
These can be made into any size desired which makes them versatile as either an appetizer or a main dish component.
Author: Maggie M
Roasted red peppers and zippy horseradish liven up everyday mayo to make the perfect dip for the Cajun spiced shrimp.
Author: Jamallah Bergman
I like this recipe as it has my kind of ingredients added to it. One of the posters here sent in a good cole slaw recipe that would go good with this along with some hush puppies and taters!! Oh and you...
Author: Shirley Makekau
This was a recipe that I got from my late step-daughter. It's a must-have for our holidays.
Author: Vicki Butts (lazyme)
This is adapted from a recipe that I found in a Kraft magazine.
Author: Beth Gordon
This recipe is great for those hot, summer days. It is both light and healthy and soooo refreshing! It is also very easy to make. Enjoy!
Author: Michelle Wise
This recipe is my husbands grandmother's, given to me by my super awesome mother-in-law.
Author: Theresa Vieira
Love these, I used to own a little bar and grill, and my salmon patties were a huge hit with the customers.The older guys were absolutely nostalgic for them. They are something that is unavailable in restaurants...
Author: Pamela Ricer