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It’s holiday party time! Easy seafood appetizers guests will love.

Nicky Copland

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Dec 7th, 2016

dec 2 fea

If you’re fishing for memorable appetizers and hors d’oeuvres to serve at or take to this year’s holiday parties, cast your net toward the Jewel seafood counter. You’ll find mouthwatering ingredients and ready-to-serve items guaranteed to hook your guests at first bite.

Here are five recipes and a shortcut to help you serve up praiseworthy seafood apps at your next seasonal shindig.

 

Pickled Shrimp

(makes about 16 appetizer portions)

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For marinade:

1 garlic clove, finely minced

1 tablespoon chopped fresh dill

1/4 cup Signature Kitchens apple cider vinegar

1/3 cup Signature Select olive oil

1 teaspoon Signature Kitchens Dijon mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1 pound cooked and peeled large or medium shrimp

1 small lemon, sliced into paper-thin rounds (remove seeds)

1/4 cup red onion, very thinly sliced

 

Whisk garlic, dill, vinegar, olive oil, mustard, salt, pepper and red pepper flakes thoroughly to emulsify. Place shrimp, lemon and onion slices into a large plastic bag, then pour the marinade on top. Squeeze any excess air out of the bag, seal tightly and refrigerate for 2 to 4 hours. Serve cold.

Foodie tip: For a nicer presentation, garnish with fresh herbs such as thyme or oregano.

 

Mini Crabcakes

(makes about two dozen mini cakes)

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1 pound fresh lump crabmeat (picked through to remove any shell fragments)

2 Lucerne eggs, beaten

1 celery stalk, finely chopped

2 green onions, finely chopped

1 tablespoon chopped parsley

1/4 cup Signature Kitchens mayonnaise

1 teaspoon Signature Kitchen Worcestershire sauce

1 teaspoon fresh lemon juice

1 teaspoon kosher salt

1/2 cup Signature Kitchens panko breadcrumbs or crushed saltine crackers

Signature Kitchens cocktail sauce

lemon wedges

optional: corn relish, Thousand Island dressing, fresh herbs

 

Mix all ingredients gently, preserving the chunks of crabmeat. By hand, roll into pingpong-ball sized portions and flatten each slightly. Place on a baking sheet, cover with plastic wrap and refrigerate for 30 minutes to firm up the crabcakes before cooking.

 

Lightly coat a large saute pan with canola or vegetable oil and heat on medium-high. Cook crabcakes in small batches until lightly browned, flipping once, approximately 4 minutes on each side. Drain on paper towels before placing on a platter. Serve with cocktail sauce and lemon wedges on the side.

Foodie tip: For fancy flair, plate on top of a bed of colorful corn relish and decorate each cake with a dollop of dressing and sprinkling of fresh herbs.

 

Tuna Tartare

(makes 24 appetizer portions)

dec 2 fea

1 pound very fresh sushi-grade tuna, diced

2 tablespoons Signature Kitchens soy sauce

2 tablespoons lime juice

1/2 teaspoon sesame oil

2 teaspoons toasted O Organics sesame seeds

1 teaspoon finely grated fresh ginger

1/4 teaspoon finely minced garlic

1/2 teaspoon kosher salt

freshly ground black pepper to taste

optional: 1 teaspoon finely minced jalapeno

optional garnish: lime and arugula

 

Gently mix ingredients, including jalapeno if desired, combining well. Cover and refrigerate for two hours to let flavors meld. Serve with crackers, Melba toast, bagel chips or thick-cut potato chips.

Foodie tip: To amp up your presentation, spoon tuna tartare onto individual slices of lime and serve with lime wedges and a bed of arugula spritzed with lime juice on the side.

 

Mini Lobster Rolls

(makes 24 mini rolls)

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1 pound cooked lobster meat

1/2 cup Signature Kitchens mayonnaise

1 celery stalk, finely chopped

1 tablespoon fresh lemon juice

2 teaspoons fresh dill or mint, finely chopped

24 Hawaiian rolls or small dinner rolls

lettuce leaves

paprika

 

Gently mix lobster meat, mayonnaise, celery, lemon juice and dill or mint. Carefully slice each roll halfway through from the top down, add a lettuce leaf, then fill with a spoonful of the lobster mixture. Sprinkle lightly with paprika and chill. Serve cold.

Foodie tip: Place each mini lobster roll on a rectangle of brown butcher paper on your platter. Serve with both seafood sauce and melted butter on the side.

 

Bacon-Wrapped Scallops

(makes 12 appetizer portions)

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6 slices of Signature Farms bacon, cut in half

12 large sea scallops, rinsed and patted dry with paper towels

1 teaspoon Cajun or lemon pepper seasoning

12 toothpicks

optional garnish: daikon radish sprouts, cherry tomatoes, olive oil

 

In a saute pan over medium-high heat, cook bacon until softened but still pliable and not crispy, about 3 to 4 minutes per side. Let cool. Sprinkle scallops lightly with seasoning on both sides, then wrap a piece of bacon around the diameter of each, securing with a toothpick.

Place scallops on a baking sheet and broil on high for about 3 minutes per side or until firm and cooked through. Serve warm.

Foodie tip: For a more colorful presentation, serve with bits of daikon or other greenery and cherry tomatoes brushed with olive oil.

Ready-to-serve seafood

shrimp cocktail

No time to cook or prep? Here’s the easiest recipe: Visit Jewel’s well-stocked deli and seafood counter, which offers pre-made, ready-to-serve shrimp cocktail rings, smoked salmon, sushi and seafood-based dips. Simply plate up and enjoy!

Happy Holidays!

 

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