5
seafood
sampler
Bite-size, versatile, and always a hit with guests, succulent shrimp is an easy grab-and-go-nibble. Guests will also get hooked on smoked salmon, sprightly seasoned crab cakes, sizzling scallops, and more.
spinach bruschetta with pesto-coated shrimp
shrimp with asian cocktail sauce
jamaican jerk shrimp with papaya and pineapple
curry-coconut shrimp with mango dipping sauce
upside-down marinated shrimp bowl
mini crab cakes with orange aioli
prosciutto-wrapped scallops with roasted red pepper aioli
seared scallops over tropical relish
oysters with tomato-fennel relish
spinach bruschetta with pesto-coated shrimp
prep: 30 minutes broil: 5 minutes makes: 24 servings
Delicious, attractive, and easy—that’s the perfect description for these tidbits. Leave tails on shrimp to give guests a handle to hold on to for eating.
24 frozen peeled, deveined cooked large shrimp
1⁄4 cup refrigerated basil pesto
24 1⁄2-inch-thick slices baguette-style French bread
1 10-ounce package frozen chopped spinach, thawed and well drained
1⁄2 of an 8-ounce package cream cheese, softened
1⁄3 cup grated Parmesan cheese
1⁄3 cup finely chopped onion
1⁄3 cup mayonnaise
1 Thaw shrimp. Butterfly shrimp, cutting along the back of each shrimp, though not through to the other side. In a large bowl combine shrimp and pesto. Cover and set aside.
2 Preheat broiler. Place bread slices on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for about 2 minutes or until toasted, turning once.
3 In a medium bowl stir together spinach, cream cheese, Parmesan cheese, onion, and mayonnaise. Spread mixture over toasted bread slices. Broil 3 to 4 inches from the heat for about 3 minutes or until spinach mixture is hot and bubbly. To serve, place a cooked shrimp on each bread slice. Serve immediately.
nutrition facts per serving: 101 cal., 6 g total fat (2 g sat. fat), 45 mg chol., 164 mg sodium, 4 g carb., 1 g dietary fiber, 6 g protein.
make-ahead directions: Toast bread slices as directed in Step 2. Place in an airtight container. Cover and store at room temperature for up to 24 hours.
shrimp with asian cocktail sauce
start to finish: 30 minutes makes: 6 servings
Guests will love the flavorful pairing of nutty sesame-flavored shrimp with a dipping sauce that combines a host of salty, sweet, and spicy ingredients.
1 pound fresh or frozen jumbo shrimp in shells
1⁄8 teaspoon salt
1 teaspoon sesame seeds, toasted
1 8-ounce can no-salt-added tomato sauce
2 tablespoons finely chopped red onion
2 tablespoons bottled plum sauce
2 tablespoons bottled chili sauce
1 tablespoon rice vinegar
2 teaspoons reduced-sodium soy sauce
1⁄2 teaspoon finely shredded orange peel
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Sprinkle shrimp with salt.
2 Lightly coat a grill pan or a large skillet with cooking spray; heat over medium-high heat. Cook shrimp for 6 to 8 minutes or until shrimp are opaque, turning once. Sprinkle with sesame seeds.
3 Meanwhile, for sauce, in a small bowl combine tomato sauce, red onion, plum sauce, chili sauce, vinegar, soy sauce, and orange peel. Serve shrimp with sauce.
nutrition facts per serving: 107 cal., 1 g total fat (0 g sat. fat), 86 mg chol., 406 mg sodium, 10 g carb., 1 g dietary fiber, 12 g protein.
make-ahead directions: Prepare sauce as directed; cover and chill for up to 5 days.
Use this list as a handy reference for market names and average numbers of shrimp per pound (unshelled).
• jumbo: 23 pieces per pound
• large: 33 pieces per pound
• medium: 45 pieces per pound
• small: 55 pieces per pound
jamaican jerk shrimp with papaya and pineapple
start to finish: 30 minutes makes: 12 servings
Guests will delight in this sunny Caribbean-style appetizer. Purchasing already cooked shrimp and canned cut-up fruit makes this super easy.
2 pounds frozen peeled, deveined cooked large shrimp (with tails)
1 tablespoon Jamaican jerk seasoning*
1 tablespoon cooking oil
1⁄2 of a 24- to 26-ounce jar refrigerated sliced papaya, drained and coarsely chopped (11⁄4 cups)
1 8-ounce can pineapple tidbits, drained and chopped
1⁄4 cup chopped bottled roasted red sweet peppers
1⁄4 cup sliced green onion
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 cloves garlic, minced
Green onions (optional)
1 Thaw shrimp. Place shrimp in a resealable plastic bag. Add jerk seasoning and oil; seal bag. Turn to coat shrimp. Chill for 30 minutes.
2 Meanwhile, in a medium bowl combine papaya, pineapple, peppers, sliced green onion, lime peel, lime juice, and garlic. Cover and chill until serving time.
3 To serve, gently stir together shrimp and fruit mixture. If desired, garnish with whole green onions.
nutrition facts per serving: 107 cal., 2 g total fat (0 g sat. fat), 147 mg chol., 246 mg sodium, 6 g carb., 1 g dietary fiber, 16 g protein.
*note: Look for jerk seasoning in the herb and spice section of a large supermarket. To make homemade jerk seasoning, in a small bowl combine 11⁄2 teaspoons dried crushed thyme, 1⁄2 teaspoon ground allspice, 1⁄2 teaspoon black pepper, 1⁄8 teaspoon salt, 1⁄8 teaspoon ground cinnamon, and 1⁄8 teaspoon cayenne pepper.
• The price of shrimp usually depends on the size of shrimp you are purchasing—as a general rule, the bigger the shrimp, the higher the price and the fewer per pound.
• Look for firm, juicy shrimp with translucent, moist shells and without black spots (unless you are purchasing black tiger shrimp).
pesto shrimp caprese skewers
prep: 30 minutes chill: 1 hour makes: 20 servings
Known as bocconcini, the small fresh mozzarella balls featured in this recipe are Italy on a stick when paired with shrimp and tomatoes brushed with a pesto vinaigrette.
20 fresh or frozen medium shrimp in shells
1 tablespoon olive oil
1⁄4 cup purchased basil pesto
20 bocconcini or 1-inch chunks of fresh mozzarella cheese
20 grape tomatoes
Purchased basil pesto
2 tablespoons bottled balsamic vinaigrette salad dressing
Ground black pepper (optional)
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
2 In a large skillet heat oil over medium heat. Cook shrimp in hot oil for 2 to 4 minutes or until opaque. Spread shrimp in a single layer on a baking sheet. Cover and chill for at least 1 hour. In a medium bowl combine shrimp and 1⁄4 cup pesto. Toss to coat.
3 On each of twenty 4-inch skewers thread 1 shrimp, 1 bocconcini, and 1 grape tomato. Serve immediately or cover and chill for up to 4 hours. To serve, brush with additional pesto and balsamic vinaigrette. If desired, sprinkle with pepper.
nutrition facts per serving: 125 cal., 9 g total fat (5 g sat. fat), 47 mg chol., 156 mg sodium, 1 g carb., 0 g dietary fiber, 9 g protein.
make-ahead directions: Cover and chill cooked shrimp and pesto mixture for up to 24 hours before serving. Thread onto skewers as directed.
curry-coconut shrimp with mango dipping sauce
prep: 30 minutes cook: 3 minutes per batch oven: 200°F makes: 10 to 12 servings
This shrimp recipe will win rave reviews for its crispy coconut coating and curry-mango sauce. If you don’t own a food processor, finely chop the coconut and cashews.
24 fresh or frozen jumbo shrimp in shells
1 teaspoon curry powder
2 cups shredded coconut
1⁄2 cup chopped cashews
1⁄3 cup all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon lime juice
Cooking oil for deep-fat frying
1 recipe Mango Dipping Sauce
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Preheat oven to 200°F. Sprinkle shrimp with 1⁄2 teaspoon of the curry powder.
2 In a food processor combine coconut and cashews. Cover and pulse until finely chopped. Place mixture in a shallow bowl.
3 In another shallow bowl combine the remaining 1⁄2 teaspoon curry powder, the flour, salt, and pepper. In another shallow bowl combine the eggs and lime juice.
4 Dip each shrimp, one at a time, into the flour mixture, shaking off any excess. Dip into egg mixture, then into coconut mixture to coat. Pat coconut mixture in place as necessary to adhere.
5 In a large saucepan heat 11⁄2 inches of cooking oil to 350°F. Fry shrimp, four to six at a time, in hot oil for about 3 minutes or until golden brown. Drain on paper towels. Keep warm on a baking sheet in the oven while frying remaining shrimp. Carefully skim and discard any coconut that falls in oil between batches.
6 Serve warm with Mango Dipping Sauce.
nutrition facts per serving: 148 cal., 11 g total fat (4 g sat. fat), 48 mg chol., 125 mg sodium, 7 g carb., 1 g dietary fiber, 5 g protein.
make-ahead directions: Place peeled and deveined shrimp on ice. Cover. Chill for up to 24 hours before using. Place cashew mixture in an airtight container. Cover. Store at room temperature for up to 1 week. Cover and chill Mango Dipping Sauce for up to 24 hours before serving.
mango dipping sauce: In a small bowl combine 1⁄2 cup mango chutney (snip any large pieces), 1⁄2 cup dairy sour cream, and 1⁄2 teaspoon curry powder. Makes 1 cup.
double-quick shrimp cocktail
start to finish: 15 minutes makes: about 40 servings
It’s easier than it looks to present two sauces in the same bowl. Tilt the bowl slightly and put the cocktail sauce in one side. Then tilt the bowl the opposite way and add the sour cream sauce.
11⁄2 pounds frozen peeled, deveined cooked medium shrimp with tails
1 8-ounce carton dairy sour cream
1⁄4 cup prepared horseradish
2 tablespoons snipped fresh chives or thinly sliced green onion tops
1 tablespoon lemon juice
1 12-ounce jar seafood cocktail sauce or chili sauce
Fresh chives and/or lemon slices or wedges
1 Thaw shrimp. In a small bowl combine sour cream, horseradish, the snipped chives, and the lemon juice. Place half of the sour cream mixture in one side of a 4-cup shallow serving bowl. Spoon half of the cocktail sauce into bowl next to sour cream mixture. Spoon the rest of the sour cream mixture over the sour cream mixture in bowl, and the rest of the cocktail sauce over the cocktail sauce in bowl. If desired, cover and chill for up to 4 hours before serving.
2 To serve, place bowl containing dip mixture on a platter. Arrange shrimp around bowl. Garnish with chives and/or lemon slices or wedges.
nutrition facts per serving: 37 cal., 1 g total fat (1 g sat. fat), 36 mg chol., 119 mg sodium, 2 g carb., 0 g dietary fiber, 4 g protein.
* thawing shrimp: Most of the shrimp offered at supermarkets have been previously frozen. If the shrimp you purchase are frozen, place them in a sealed container and thaw overnight in the refrigerator.
Serve this refreshing combo with shrimp or the Curried Crab Cakes. In a medium bowl combine 11⁄2 cups chopped peeled and seeded mangoes or peaches; 1 medium red sweet pepper, finely chopped; 1⁄4 cup thinly sliced green onion; 1 fresh jalapeño chile pepper, seeded and finely chopped (see note); 1⁄2 teaspoon finely shredded lime peel; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 tablespoon cider vinegar; 1⁄2 teaspoon salt; and 1⁄4 teaspoon ground black pepper. Makes 2 cups.
ginger shrimp skewers
prep: 30 minutes marinate: 1 to 2 hours makes: 8 servings
Citrus-marinated shrimp get an Asian twist, thanks to ginger and fresh pea pods. Use leftover fresh ginger to add sweet, spicy accents to everyday dishes.
12 ounces fresh or frozen large shrimp in shells
11⁄2 cups water
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil or olive oil
1 teaspoon grated fresh ginger or 1⁄2 teaspoon ground ginger
1 clove garlic
1⁄8 teaspoon salt
1⁄8 teaspoon cayenne pepper
16 fresh pea pods
2 to 3 oranges, peeled and sectioned and/or 16 fresh pineapple chunks
Reduced-sodium soy sauce (optional)
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large saucepan bring the water to boiling. Add shrimp. Cover and simmer for 1 to 3 minutes or until shrimp are opaque. Drain; rinse shrimp with cold water. Drain well.
2 Place shrimp in a resealable plastic bag set in a shallow bowl. Add orange peel, orange juice, vinegar, oil, ginger, garlic, salt, and cayenne pepper to bag; seal bag. Toss gently to coat shrimp. Marinate in the refrigerator for 1 to 2 hours.
3 Place pea pods in a steamer basket over boiling water. Cover and steam for 2 to 3 minutes or until just tender. Rinse with cold water. Drain well.
4 Drain shrimp, discarding marinade. On each of eight 6-inch skewers thread shrimp, pea pods, and fruit. If desired, serve with soy sauce.
nutrition facts per serving: 72 cal., 1 g total fat (0 g sat. fat), 65 mg chol., 100 mg sodium, 5 g carb., 1 g dietary fiber, 10 g protein.
make-ahead directions: Prepare as directed in Step 1. Place shrimp in an airtight container. Cover and chill for up to 24 hours. Continue as directed in Step 2.
crab-topped shrimp
prep: 35 minutes bake: 10 minutes oven: 425°F makes: 16 servings
It’s a double seafood delight when a creamy mixture of lump crabmeat becomes the centerpiece of butterflied shrimp.
16 fresh or frozen large shrimp in shells
1 ounce cream cheese (2 tablespoons), softened
2 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1⁄8 teaspoon salt
1 6.5-ounce can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely chopped bottled roasted red sweet pepper
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Preheat oven to 425°F. Line a 15×10×1-inch baking pan with foil; set aside.
2 In a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard, and salt. Stir in crabmeat, green onion, and pepper until combined.
3 Butterfly shrimp, cutting through the back of each shrimp, though not through to the other side. Open shrimp and lay flat, cut side down, in prepared baking pan. Divide crab mixture among shrimp, shaping the mixture into a mound. Bring shrimp tails up and over the crab mixture.
4 Bake for about 10 minutes or until shrimp are opaque. Serve warm.
nutrition facts per serving: 38 cal., 2 g total fat (1 g sat. fat), 23 mg chol., 90 mg sodium, 0 g carb., 0 g dietary fiber, 4 g protein.
grilled bacon-wrapped shrimp
prep: 20 minutes grill: 8 minutes makes: 16 servings
Juicy, succulent shrimp wrapped in crisp, salty bacon—what’s not to like? When choosing bacon, look for pieces that appear to be half fat and half lean.
1 pound fresh large shrimp in shells (16 shrimp)
8 slices bacon, halved crosswise
Barbecue sauce, heated (optional)
1 Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Wrap each shrimp in a piece of bacon, securing bacon with a wooden skewer or toothpick and skewering shrimp neck to tail in a half-moon shape.
2 For a charcoal grill, place the shrimp on the lightly greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until bacon is crisp and shrimp turn opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add shrimp to grill rack; cover and grill as above.)
3 If desired, serve with barbecue sauce.
nutrition facts per serving: 44 cal., 2 g total fat (1 g sat. fat), 37 mg chol., 119 mg sodium, 0 g carb., 0 g dietary fiber, 6 g protein.
upside-down marinated shrimp bowl
prep: 25 minutes chill: 12 to 24 hours cook: 1 minute makes: 20 servings
A fragrant garlic, ginger, and lemon marinade lends fabulous flavor to the cooked shrimp. Be sure to use a serving plate with sides about 1⁄2 inch deep, as the shrimp will release some liquid.
5 pounds fresh or frozen large shrimp in shells
5 quarts water
1 teaspoon salt
1⁄2 cup olive oil
1⁄2 cup white or red wine vinegar
11⁄2 teaspoons finely shredded lemon peel
1⁄4 cup lemon juice
2 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
2 teaspoons grated fresh ginger
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
Thinly sliced cucumber ribbons (optional)
Thinly sliced red onion (optional)
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large pot, bring the water and the 1 teaspoon salt to boiling. Add shrimp. Bring to boiling; reduce heat. Simmer for 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Drain; rinse under cold water. Drain well.
2 In a glass bowl that is 7 to 8 inches in diameter and about 4 inches deep, arrange the shrimp, tails toward the center, in a circle to make 1 flat layer. (Only the backs of shrimp should be visible from the outside of the bowl.) Repeat layers, pressing down every couple of layers with the bottom of a plate small enough to fit inside the bowl. When bowl is full, press down with plate once again.
3 For marinade, in a screw-top jar combine oil, vinegar, lemon peel, lemon juice, tomato paste, honey, garlic, ginger, the 1⁄2 teaspoon salt, and cayenne pepper. Cover and shake well.
4 Pour marinade over shrimp in bowl. Cover and marinate in the refrigerator for 12 to 24 hours, occasionally placing a flat plate larger than the bowl tightly over the bowl and inverting it to redistribute marinade.
5 Before serving, invert the plate off-center on top of the bowl. Invert bowl slightly to drain off marinade. Repeat inverting and draining until all marinade is drained. Discard marinade. Place serving platter over bowl; carefully invert bowl to unmold.
6 If desired, arrange cucumber and red onion around shrimp.
nutrition facts per serving: 176 cal., 7 g total fat (1 g sat. fat), 172 mg chol., 257 mg sodium, 3 g carb., 0 g dietary fiber, 23 g protein.
herbed shrimp and tomatoes
prep: 20 minutes marinate: 10 minutes cook: 4 minutes makes: 8 servings
Shrimp cocktail has a modern appeal with grape tomatoes and herb sauce.
2 pounds fresh or frozen jumbo shrimp in shells
2 tablespoons snipped fresh basil or oregano
1 tablespoon lemon juice
3⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 cups grape or cherry tomatoes
1 recipe Basil Dipping Sauce
Lemon wedges (optional)
Snipped fresh basil (optional)
1 Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In a large bowl combine the 2 tablespoons snipped basil, the lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.
2 In a large skillet heat oil over medium-high heat. Cook shrimp, half at a time, for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer to serving platter.
3 Add tomatoes to shrimp, tossing gently to combine. Serve warm or chill until serving time. Serve with Basil Dipping Sauce and, if desired, lemon wedges and snipped basil.
nutrition facts per serving: 162 cal., 5 g total fat (1 g sat. fat), 172 mg chol., 389 mg sodium, 4 g carb., 1 g dietary fiber, 24 g protein.
make-ahead directions: Thaw frozen shrimp. Peel and devein shrimp. Cover and chill for up to 24 hours. Two hours before serving, finish preparing recipe as directed. Cover and chill until serving.
basil dipping sauce: In a small bowl combine 1 cup mayonnaise; 1 tablespoon snipped fresh basil; 2 cloves garlic, minced; 1 teaspoon lemon juice; 1 teaspoon Dijon-style mustard; and 1⁄8 teaspoon cayenne pepper. Makes 1 cup.
sherried shrimp with garlic
start to finish: 20 minutes makes: 6 servings
A martini glass makes an interesting serving dish for this first-course appetizer. Snip a couple more sprigs of parsley and sprinkle on top. Pictured on page 129.
1 pound fresh or frozen large shrimp in shells
1⁄4 cup sherry or orange juice
2 tablespoons orange juice
1⁄2 cup bottled roasted red sweet peppers, cut into thin strips
10 pitted ripe olives, halved (1⁄3 cup)
2 tablespoons snipped fresh parsley
3 cloves garlic, minced
2 teaspoons capers, drained
2 teaspoons tomato paste
1⁄8 teaspoon ground black pepper
1 teaspoon olive oil
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2 In a large skillet combine sherry, orange juice, sweet peppers, olives, parsley, garlic, capers, tomato paste, and black pepper. Bring to boiling. Add shrimp. Cook and stir for 1 to 3 minutes or until shrimp turn opaque. Remove from heat. Stir in olive oil. Serve in small dishes or glasses.
nutrition facts per serving: 101 cal., 3 g total fat (0 g sat. fat), 86 mg chol., 179 mg sodium, 4 g carb., 1 g dietary fiber, 12 g protein.
make-ahead directions: Prepare and cool shrimp mixture as directed. Transfer to an airtight container. Cover and chill for up to 2 days. Let stand for 30 minutes before serving.
mediterranean shrimp
prep: 25 minutes marinate: 2 hours makes: 8 servings
No doubt about it, shrimp is one of the best cocktail nibblers around. This versatile recipe includes Mexican and Cajun flavor variations.
1 pound frozen peeled, deveined cooked large shrimp (with tails)
1⁄4 cup olive oil or salad oil
3 tablespoons white wine vinegar
2 tablespoons finely chopped shallot
2 tablespoons snipped fresh oregano
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 clove garlic, minced
1⁄2 teaspoon salt
4 ounces smoked provolone cheese, cut into 1⁄2-inch cubes, or crumbled feta cheese (1 cup)
11⁄2 cups grape tomatoes and/or yellow pear-shaped tomatoes
1⁄2 cup drained capers
1 Thaw shrimp. In a large resealable plastic bag combine oil, vinegar, shallot, oregano, lemon peel, lemon juice, garlic, and salt; seal bag. Mix well. Set bag in a large bowl. Add shrimp, cheese, tomatoes, and capers; seal bag. Marinate in the refrigerator for 2 to 6 hours, turning bag occasionally.
2 Chill eight small glass serving dishes in the refrigerator until ready to use. To serve, spoon into chilled glasses.
nutrition facts per serving: 179 cal., 11 g total fat (4 g sat. fat), 120 mg chol., 654 mg sodium, 3 g carb., 1 g dietary fiber, 16 g protein.
cajun shrimp: Prepare as directed, except omit provolone cheese and capers. For marinade, in a large resealable bag combine 1⁄4 cup lemon juice; 1⁄4 cup salad oil; 2 cloves garlic, minced; and 11⁄2 teaspoons Cajun seasoning. Add 1 cup chopped red, yellow, and/or green sweet pepper and 3⁄4 cup sliced celery to the marinade mixture.
tequila shrimp: Prepare as directed, except omit provolone cheese and capers. For marinade, in a large resealable bag combine 1⁄4 cup olive oil; 1⁄4 cup lime juice; 1⁄4 cup tequila; 2 cloves garlic, minced; 2 tablespoons snipped fresh cilantro; and 1⁄8 teaspoon salt. Add 1 cup of 3⁄4-inch pieces of red, yellow and/or green sweet pepper to the shrimp mixture. After spooning into glasses top with 1 avocado that has been halved, pitted, peeled, and cut into 8 wedges.
marinated shrimp scampi
prep: 35 minutes marinate: 1 hour broil: 4 minutes makes: 10 to 12 servings
A splash of dry white wine intensifies the flavor in this shrimp scampi.
2 pounds fresh or frozen extra-jumbo shrimp in shells (30 to 40)
1⁄4 cup olive oil
1⁄4 cup dry white wine
6 cloves garlic, minced (1 tablespoon)
2 teaspoons finely shredded lemon peel
1⁄2 teaspoon crushed red pepper
1⁄2 teaspoon salt
2 tablespoons snipped fresh Italian parsley
Lemon wedges
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Place shrimp in a large resealable plastic bag set in a shallow bowl.
2 In a small bowl combine oil, wine, garlic, lemon peel, crushed red pepper, and salt. Pour over shrimp; seal bag. Toss gently to coat. Marinate in the refrigerator for 1 hour.
3 Remove shrimp from marinade, reserving marinade. Arrange shrimp on unheated broiler pan. Broil 4 to 5 inches from heat for 2 minutes. Turn shrimp and brush with reserved marinade. Broil for 2 to 4 minutes or until shrimp turn opaque.
4 To serve, mound shrimp on platter; sprinkle with parsley and squeeze lemon wedges over shrimp.
nutrition facts per serving: 126 cal., 4 g total fat (1 g sat. fat), 138 mg chol., 193 mg sodium, 2 g carb., 1 g dietary fiber, 19 g protein.
make-ahead directions: Prepare marinade up to 24 hours before using. Add shrimp and marinate as directed.
curried crab cakes
prep: 30 minutes cook: 6 minutes per batch oven: 300°F makes: 12 servings
Mango salsa adds the perfect sweet-heat note to the mustard- and curry-flavored crab cakes. Find a recipe for Mango Salsa. To make nice round cakes with crisp crusts, turn the patties only once.
2 eggs, lightly beaten
1⁄2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon stone-ground mustard
3⁄4 cup panko (Japanese-style breadcrumbs)
1⁄4 cup finely chopped red sweet pepper
1⁄4 cup finely chopped green sweet pepper
1⁄4 cup finely chopped red onion
1⁄4 cup thinly sliced green onion
2 tablespoons snipped fresh parsley
1 pound cooked lump crabmeat, flaked, or three 6-ounce cans crabmeat, drained, flaked, and cartilage removed (about 3 cups)
2 tablespoons olive oil or cooking oil
1 Preheat oven to 300°F. In a large bowl combine eggs, mayonnaise, curry powder, Worcestershire sauce, and mustard. Stir in breadcrumbs, red and green sweet pepper, red onion, green onion, and parsley. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 1⁄2-inch-thick patties.
2 In a very large skillet heat oil over medium heat. Cook half of the crab cakes in hot oil for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low. Keep warm in the oven while cooking the remaining crab cakes (add additional oil, if necessary). If desired, serve crab cakes with Mango Salsa.
nutrition facts per serving: 157 cal., 11 g total fat (2 g sat. fat), 77 mg chol., 201 mg sodium, 4 g carb., 1 g dietary fiber, 10 g protein.
make-ahead directions: Prepare as directed in Step 1. Cover and chill for up to 24 hours. Continue as directed.
creole crab cakes
prep: 30 minutes cook: 6 minutes per batch oven: 300°F makes: 12 servings
What’s the secret behind these delicious mouthwatering cakes? Using a sprightly seasoned crumb mixture and cooking them until golden crisp without burning. Pulse the bread in a food processor until fine crumbs form.
1 tablespoon olive oil
1⁄2 cup finely chopped celery
1⁄3 cup finely chopped onion
1 egg, lightly beaten
1⁄4 cup mayonnaise
1⁄2 teaspoon dry mustard
1⁄4 teaspoon garlic powder
1⁄4 teaspoon onion powder
1⁄4 teaspoon cayenne pepper
11⁄2 cups soft French breadcrumbs
8 ounces cooked lump crabmeat, flaked, or canned crabmeat, drained, flaked, and cartilage removed (about 11⁄2 cups)
3 tablespoons finely chopped red sweet pepper
3 tablespoons finely chopped green sweet pepper
3 tablespoons olive oil
1 recipe Remoulade
1 Preheat oven to 300°F. In a medium skillet heat the 1 tablespoon oil over medium heat. Cook celery and onion in hot oil until tender. Cool slightly.
2 In a medium bowl combine egg, mayonnaise, dry mustard, garlic powder, onion powder, and cayenne pepper. Add celery mixture, breadcrumbs, crabmeat, and sweet peppers; mix well. Using moistened hands, shape crab mixture into twelve 1⁄2-inch-thick patties.
3 In a very large skillet heat the 3 tablespoons oil over medium heat. Cook half of the crab cakes in hot oil for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low. Keep warm in the oven while cooking the remaining crab cakes. Serve crab cakes with Remoulade.
nutrition facts per serving: 219 cal., 20 g total fat (3 g sat. fat), 34 mg chol., 377 mg sodium, 4 g carb., 0 g dietary fiber, 5 g protein.
make-ahead directions: Prepare crab cakes as directed through Step 2. Place crab cakes on a baking sheet lined with plastic wrap. Cover and chill for up to 4 hours. Cook as directed in Step 3.
remoulade: In a medium bowl combine 3⁄4 cup mayonnaise, 1 tablespoon thinly sliced green onion, 1 tablespoon snipped fresh parsley, 1 tablespoon finely chopped red sweet pepper, 1 tablespoon Creole or brown mustard, 1 tablespoon lemon juice, 1 teaspoon drained capers, 1⁄2 teaspoon paprika, and 1⁄2 teaspoon bottled hot pepper sauce. Makes 1 cup.
zucchini crab cakes
prep: 25 minutes cook: 6 minutes makes: 8 servings
This is a perfect light and healthy appetizer—and a nice way to use up part of that bumper crop of zucchini that comes around every summer.
2 teaspoons cooking oil
1 cup coarsely shredded zucchini
1⁄4 cup thinly sliced green onion
1 egg, lightly beaten
1⁄3 cup seasoned fine dry breadcrumbs
1 tablespoon Dijon-style mustard
1 teaspoon snipped fresh lemon thyme or thyme
1⁄8 to 1⁄4 teaspoon cayenne pepper
6 ounces cooked lump crabmeat, flaked, or one 6-ounce can crabmeat, drained, flaked, and cartilage removed (about 1 cup)
Cooking oil
8 1⁄4-inch-thick slices red and/or yellow tomatoes
1 recipe Tomato–Sour Cream Sauce
Thinly sliced green onion (optional)
1 In a medium skillet heat the 2 teaspoons oil over medium-high heat. Cook zucchini and the 1⁄4 cup green onion in hot oil for 3 to 5 minutes or just until vegetables are tender and liquid evaporates. Cool slightly.
2 In a medium bowl combine egg, bread- crumbs, mustard, thyme, and cayenne pepper. Add zucchini mixture and crabmeat; mix well. Using moistened hands, shape crab mixture into eight 1⁄2-inch-thick patties.
3 Lightly brush a grill pan with additional oil; heat over medium heat. Cook crab cakes for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low.
4 To serve, arrange crab cakes on top of tomato slices. Top with Tomato–Sour Cream Sauce and, if desired, sprinkle with additional green onion.
nutrition facts per serving: 98 cal., 5 g total fat (2 g sat. fat), 44 mg chol., 371 mg sodium, 6 g carb., 1 g dietary fiber, 7 g protein.
tomato–sour cream sauce: In a small bowl stir together 1⁄2 cup dairy sour cream, 3 tablespoons finely chopped yellow tomato, 1 to 2 tablespoons lemon juice or lime juice, and 1⁄8 teaspoon seasoned salt. Makes 3⁄4 cup.
mini crab cakes with orange aioli
prep: 25 minutes cook: 8 minutes per batch oven: 300°F makes: 12 servings
Panko crumbs have a light and flaky texture and create a nice change from traditional, heavier breadcrumbs. Pressing the crumbs into the patties and cooking them in a butter-oil mixture gives them a pretty golden color.
1 egg, lightly beaten
1⁄3 cup chopped green onion
1⁄4 cup chopped red sweet pepper
1⁄4 cup mayonnaise
1 tablespoon Worcestershire-style marinade for chicken
2 teaspoons Dijon-style mustard
1 teaspoon Old Bay seasoning
1⁄2 teaspoon lemon-pepper seasoning
18 ounces cooked crabmeat or three 6-ounce cans lump crabmeat, drained and cartilage removed
3⁄4 cup panko (Japanese-style breadcrumbs)
2 tablespoons butter
2 tablespoons vegetable oil
Spinach leaves (optional)
1 recipe Orange Aioli
1 Preheat oven to 300°F. In a large bowl combine egg, green onion, pepper, mayonnaise, Worcestershire-style marinade, mustard, Old Bay seasoning, and lemon-pepper seasoning. Add crabmeat; mix well. Shape into twelve 2-inch patties. Press panko onto both sides of each patty.
2 In a large skillet heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium heat. Cook half the patties for 8 to 10 minutes or until golden and heated through, turning once. Transfer crab cakes to a baking sheet. Keep warm in the oven. Repeat with remaining butter, oil, and patties.
3 If desired, serve on a bed of spinach. Serve with Orange Aioli.
nutrition facts per serving: 220 cal., 18 g total fat (4 g sat. fat), 75 mg chol., 337 mg sodium, 4 g carb., 0 g dietary fiber, 10 g protein.
orange aioli: In a small bowl stir together 1⁄2 cup mayonnaise or salad dressing, 1⁄2 cup sour cream, 1⁄2 teaspoon finely shredded orange peel, 2 tablespoons orange juice, 2 tablespoons snipped fresh chives, and 1⁄2 teaspoon ground coriander. Makes 1 cup.
maryland crab cakes
prep: 30 minutes cook: 6 minutes per batch oven: 300°F makes: 12 servings
While fresh crabmeat will give you the best flavor, canned crabmeat works equally well. To remove the metallic taste from canned crabmeat, soak the crabmeat in ice water for 10 minutes, then drain and pat dry with paper towels.
1 egg, lightly beaten
2 tablespoons mayonnaise
1 tablespoon snipped fresh parsley
2 teaspoons Old Bay seasoning
11⁄2 teaspoons snipped fresh thyme
2 slices soft white bread
1 pound cooked lump crabmeat or three 6-ounce cans crabmeat, drained and cartilage removed
1 tablespoon peanut oil or cooking oil
Bottled tartar sauce (optional)
1 Preheat oven to 300°F. In a large bowl combine egg, mayonnaise, parsley, Old Bay seasoning, and thyme. Remove and discard crusts from bread. Tear bread into very small pieces. Stir bread pieces into egg mixture. Add crabmeat. Mix gently with your hands, keeping crab pieces whole. Shape crab mixture into twelve 1⁄2-inch-thick patties.
2 In a large nonstick skillet heat oil over medium heat. Cook half of the crab cakes in hot oil for about 6 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium low. Keep warm in the oven while cooking the remaining crab cakes (add additional oil, if necessary). If desired, serve crab cakes with tartar sauce.
nutrition facts per serving: 82 cal., 4 g total fat (1 g sat. fat), 56 mg chol., 263 mg sodium, 2 g carb., 0 g dietary fiber, 9 g protein.
• blue: Known for the color of their claws and shell (though the color changes to red when cooked), they’re considered a delicacy. Also delicious in the soft-shell stage.
• dungeness: Weighing up to 4 pounds, they’re commonly found in the waters of the Pacific from Alaska to Mexico.
• king: Also known as Alaskan king crab, they’re known for their foot-long legs and can weigh up to 25 pounds.
• rock: These spiderlike crustaceans live among rocks in deep ocean waters.
• stone: Found in waters surrounding Florida, stone crabs have large, lobsterlike claws that are prized for their meatiness.
batter-dipped fried clams
prep: 10 minutes cook: 11⁄2 minutes per batch oven: 300°F makes: 8 servings
Serve the crispy clams with a delightfully tangy homemade tartar sauce. Keep leftover sauce for up to 2 weeks and serve with baked or grilled fish.
1⁄2 cup milk
1 egg yolk
1 tablespoon butter, melted and cooled
1⁄4 teaspoon salt
1⁄2 cup all-purpose flour
1 egg white
Cooking oil for deep-fat frying
1 pint shucked clams, rinsed and well drained
1 recipe Tartar Sauce
1 Preheat oven to 300°F. In a medium bowl combine milk, egg yolk, melted butter, and salt. Sift flour over milk mixture. Stir until smooth. In a small mixing bowl beat egg white with an electric mixer until soft peaks form (tips curl over). Fold beaten egg white into milk mixture.
2 In a deep-fat fryer or saucepan heat oil to 375°F. Using a fork to spear clams, dip clams into batter. Fry, a few at a time, for about 11⁄2 minutes or until golden brown, turning once. Using a slotted spoon, remove clams. Drain on paper towels. Keep warm in the oven while frying remaining clams. Serve with Tartar Sauce.
nutrition facts per serving: 219 cal., 17 g total fat (3 g sat. fat), 51 mg chol., 135 mg sodium, 8 g carb., 0 g dietary fiber, 9 g protein.
tartar sauce: In a small bowl stir together 1 cup mayonnaise or salad dressing, 1⁄4 cup finely chopped sweet pickle relish, 1 tablespoon finely chopped onion, 1 tablespoon snipped fresh parsley, 1 tablespoon diced pimiento, and 1 teaspoon lemon juice. Makes 2 cups.
crab louis canapés
prep: 25 minutes chill: 1 hour makes: 40 servings
Here are all the things you love about crab Louis salad—the opulent crabmeat, the piquant dressing—on one easy-to-manage toast. During prep, be sure to pick gently through the crabmeat to find and discard any bits of shell.
1 large avocado, halved, pitted, peeled, and chopped
1⁄4 cup mayonnaise
2 green onions, finely chopped
2 tablespoons whipping cream
1 tablespoon prepared horseradish
1⁄4 teaspoon salt
1⁄8 teaspoon white pepper
1 pound cooked crabmeat, cut into bite-size pieces
1⁄4 cup cocktail sauce
1 tablespoons lime juice
1 teaspoon Worcestershire sauce
40 slices baguette-style French bread, toasted
1 In a food processor combine avocado, mayonnaise, green onions, whipping cream, horseradish, salt, and pepper. Cover and process until smooth. Transfer mixture to a large bowl. Gently fold in crabmeat with a spatula. Cover and chill for at least 1 hour.
2 In a small bowl combine cocktail sauce, lime juice, and Worcestershire sauce. Spoon crab mixture onto toasted baguette slices. Drizzle each with cocktail sauce mixture.
nutrition facts per serving: 80 cal., 3 g total fat (1 g sat. fat), 13 mg chol., 176 mg sodium, 10 g carb., 1 g dietary fiber, 4 g protein.
new orleans–style bbq shrimp
start to finish: 30 minutes makes: 8 servings
Sautéed shrimp get a Cajun-style makeover when Worcestershire sauce and paprika pair up with sherry and fresh herbs.
1 pound fresh or frozen large shrimp in shells
1⁄4 cup olive oil
1⁄4 cup butter
12 cloves garlic, smashed and peeled
2 bay leaves
4 sprigs fresh thyme
3 tablespoons dry sherry
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
Lemon wedges
Crusty French bread slices
1 Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
2 In a large skillet combine olive oil, butter, garlic, bay leaves, and thyme. Cook and stir over medium heat until butter melts. In a medium bowl combine sherry, paprika, Worcestershire sauce, and kosher salt. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet. Cook and stir shrimp for 3 to 5 minutes or until shrimp are opaque.
3 To serve, transfer shrimp mixture to a serving dish. Serve with lemon wedges and French bread slices.
nutrition facts per serving: 177 cal., 15 g total fat (5 g sat. fat), 81 mg chol., 185 mg sodium, 3 g carb., 0 g dietary fiber, 9 g protein.
prosciutto-wrapped scallops with roasted red pepper aioli
prep: 35 minutes broil: 4 minutes per batch makes: 20 servings
10 fresh or frozen extra-large sea scallops
10 very thin slices prosciutto (6 to 7 ounces), halved lengthwise
20 medium fresh basil leaves
Ground black pepper
1 recipe Roasted Red Pepper Aioli
Small fresh basil leaves (optional)
1 Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes; drain.
2 Meanwhile, preheat broiler. Rinse scallops; pat dry with paper towels.
3 Lay prosciutto strips on a large cutting board. Top each prosciutto strip with a medium basil leaf; add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer. Sprinkle with pepper.
4 Place half of the skewers on the lightly greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 4 to 6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers.
5 Serve skewers with Roasted Red Pepper Aioli for dipping. If desired, garnish aioli with small basil leaves.
nutrition facts per serving: 79 cal., 6 g total fat (1 g sat. fat), 6 mg chol., 208 mg sodium, 1 g carb., 0 g dietary fiber, 5 g protein.
roasted red pepper aioli: In a blender or food processor combine 1⁄2 cup bottled roasted red sweet peppers, drained, and 2 cloves garlic, chopped. Cover and blend or process until nearly smooth. Add 1⁄3 cup mayonnaise. Cover and blend or process until smooth. With the blender or processor running, gradually add 2 tablespoons olive oil through the opening in lid or the feed tube, blending or processing until smooth. Transfer aioli to a small bowl. Season with 1⁄8 teaspoon salt and dash black pepper. Cover and chill for up to 2 days. Makes about 1 cup.
seared scallops over tropical relish
prep: 15 minutes cook: 18 minutes makes: 20 servings
If you like seafood, you’ll fall in love with these melt-in-your-mouth scallops, which are cooked in bacon drippings, topped with a sweet onion relish, and presented on baguette slices.
10 large fresh or frozen sea scallops
1 tablespoon olive oil
1 tablespoon butter
1 large red onion, thinly sliced
2 tablespoons packed brown sugar
2 tablespoons pineapple preserves
1 teaspoon finely shredded orange peel
1 cup orange juice
1 7-ounce package tropical blend mixed dried fruit bits (11⁄4 cups)
3 tablespoons raspberry vinegar
Salt
Ground black pepper
3 slices bacon
20 baguette slices, toasted
1 Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. Cut scallops in half horizontally. Set aside.
2 In a large skillet heat olive oil and butter over medium heat. Cook onion for about 5 minutes or until very tender. Stir in brown sugar and pineapple preserves. Cook and stir over medium heat for about 5 minutes more or until onion caramelizes. Stir in orange peel, orange juice, dried fruit, and vinegar. Heat to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until desired consistency. Remove from heat. Season to taste with salt and pepper. Cool slightly.
3 In a 12-inch skillet cook bacon over medium heat until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Drain bacon on paper towels. Crumble bacon. Stir into the fruit mixture. Cook scallops in the reserved bacon drippings over medium heat for 2 to 3 minutes or until scallops turn opaque, turning once. To serve, spoon about 1 tablespoon of the fruit mixture on each baguette slice. Top with a scallop half.
nutrition facts per serving: 135 cal., 3 g total fat (1 g sat. fat), 13 mg chol., 220 mg sodium, 19 g carb., 0 g dietary fiber, 7 g protein.
oysters with tomato-fennel relish
prep: 30 minutes cook: 2 minutes makes: 8 servings
Serve the lively citrus-flavored relish and sautéed oysters in half shells for a tempting presentation and easy pickup.
2⁄3 cup finely chopped, seeded roma tomato
1⁄3 cup finely chopped fresh fennel
1⁄2 teaspoon finely shredded orange peel
1 tablespoon orange juice
2 teaspoons olive oil
11⁄2 teaspoon snipped fresh chives
1⁄8 teaspoon salt
16 fresh oysters in shells
1 tablespoon butter
2 cloves garlic, minced
1 For relish, in a small bowl stir together tomato, fennel, orange peel, orange juice, oil, chives, and salt. Cover and chill for up to 24 hours.
2 Thoroughly wash oysters. Using an oyster knife or other blunt-tip knife, open shells. Remove oysters and dry. Discard flat top shells; wash deep bottom shells.
3 Before serving, stir relish. Spoon about 1 tablespoon relish into each bottom shell. Arrange shells on a platter.
4 In a large skillet melt butter. Cook oysters and garlic in hot butter for 2 to 3 minutes or until edges of oysters curl and the surfaces of the oysters begin to brown. Place one cooked oyster on relish in each shell. Serve immediately.
nutrition facts per serving: 48 cal., 3 g total fat (1 g sat. fat), 19 mg chol., 109 mg sodium, 2 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare relish and remove oysters from shells. Place the relish, oysters, and bottom shells in separate airtight containers. Cover and chill for up to 24 hours.
smoked salmon–cucumber rounds
start to finish: 20 minutes makes: 20 to 24 rounds
The simple flavors of lemon and dill bring out the taste of luscious smoked salmon in these elegant and easy canapés. Be sure to try out the shrimp variation as well!
1 medium cucumber
6 to 8 ounces thinly sliced lox-style smoked salmon
1⁄3 cup mayonnaise
1 tablespoon snipped fresh dill
1 teaspoon finely shredded lemon peel
1 teaspoon lemon juice
Fresh dill sprigs
1 If desired, score cucumber by drawing the tip of a teaspoon or vegetable peeler lengthwise down cucumber at 1⁄2-inch intervals. Cut cucumber into 1⁄4-inch-thick slices. Arrange slices on a serving platter.
2 Cut salmon into pieces to fit cucumber slices. Place a piece of salmon on top of each cucumber slice.
3 In a small bowl combine mayonnaise, snipped dill, lemon peel, and lemon juice. Spoon 1⁄2 teaspoon of the mayonnaise mixture onto each piece of salmon. Garnish with dill sprigs.
nutrition facts per round: 39 cal., 3 g total fat (0 g sat. fat), 5 mg chol., 193 mg sodium, 1 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Cover and chill for up to 1 hour before serving.
shrimp-cucumber rounds: Prepare as directed, except substitute 12 ounces peeled and deveined cooked medium shrimp for the salmon. Spoon mayonnaise mixture onto each cucumber slice, then top each with a shrimp.
nutrition facts per round: 46 cal., 3 g total fat (0 g sat. fat), 36 mg chol., 61 mg sodium, 1 g carb., 0 g dietary fiber, 4 g protein.
smoked trout bites
start to finish: 15 minutes makes: 16 servings
Spread and top these tiny sandwiches ahead of time, or set out the makings and let your guests fix their own.
1⁄4 cup dairy sour cream
2 ounces cream cheese (1⁄4 cup)
1 teaspoon prepared horseradish
4 ounces smoked trout or smoked salmon, flaked
4 to 6 slices marbled rye bread
Sprouts or greens
1 In a small bowl mix together sour cream, cream cheese, and horseradish until smooth. Stir in trout.
2 Cut each bread slice into 2×11⁄2-inch rectangles. Spread each rectangle with about 11⁄2 teaspoons of the sour cream mixture. Top with sprouts.
nutrition facts per serving: 51 cal., 3 g total fat (1 g sat. fat), 14 mg chol., 93 mg sodium, 5 g carb., 1 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed in Step 1. Cover and chill for up to 24 hours. To serve, let stand at room temperature for 15 minutes. Assemble as directed in Step 2.
smoked salmon–avocado stacks
prep: 20 minutes chill: 2 hour makes: 12 servings
Capers are flower buds pickled in brine. It’s a good idea to rinse capers before using them to remove the excess salt. Their piquant flavor perfectly accents salmon.
1 large ripe avocado, halved, pitted, and peeled
1 tablespoon capers, drained
2 teaspoons lemon juice or lime juice
1 clove garlic, minced
24 cracked pepper or sesame water crackers
4 to 6 ounces thinly sliced lox-style smoked salmon
1 cup watercress
1⁄2 cup quartered thinly sliced red onion
1 For avocado spread, in a small bowl mash avocado. Stir in capers, lemon juice, and garlic. Cover and chill for up to 2 hours.
2 Spread crackers with avocado spread. Top each cracker with smoked salmon, watercress, and onion.
nutrition facts per serving: 66 cal., 3 g total fat (0 g sat. fat), 2 mg chol., 253 mg sodium, 7 g carb., 1 g dietary fiber, 3 g protein.