Appetizers Recipes and Menus

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Narrow Results You've Selected: Appetizers Spring Easy Shellfish Remove all Source Saveur (23) Cuisine American (13) Southern/Soul Food (4) French (2) Gluten-Free (2) Mexican (2) Show all... Cajun/Creole (1) Chinese (1) Classic (1) Eastern European/Russian (1) Greek (1) Italian (1) Other (1) Southwestern (1) Occasion Cocktail Party (4) Backyard BBQ (3) Birthday (2) Christmas (2) Technique No Cook (6) Bake (3) Saute (3) Steam (3) Broil (2) Show all... Fry (2) Grill/Barbecue (2) Stir-Fry (1) Topic Recipe (23) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Shellfish"; var omni_prop8 = "Course:Appetizers,Season:Spring,Difficulty:Easy,Main Ingredient:Shellfish"; var omni_pageName="saveur:"+omni_prop12; 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 03/09/2012 Crab Imperial This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia. Issue #145 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 07/18/2012 Shrimp with Tomatoes and Feta (Garides Saganaki) The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Issue #131 01/02/2009 Mussels with White Wine, Parsley, and Garlic This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City. Issue #117 07/13/2008 New Orleans Barbecue Shrimp The best part of this dish is the sauce and bread; the shrimp come second. Web Exclusive! 07/13/2007 Poached Shrimp and Sautéed Scallops This Russian preparation is a delightful and simple dish of scallops and shrimp. Issue #104 05/31/2007 Grilled Mussels Pine needles impart a delicious, smoky tang to the mussels in a classic terrée de moules, or mussel bake, which is traditionally done on the beach. Issue #103 12/12/2005 Lee Wan Ching's Sizzling Pepper and Salt Shrimp This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef. Issue #78 10/05/2007 Steamed Mussels with Bayonne Ham This recipe is a delicious fennel-scented court bouillon flecked with ham. Issue #77 12/12/2007 Belgian Endive Spears with Curried Crab Salad A delicious and easy appetizer sure to please your holiday guests. Issue #71 10/20/2005 Clams Casino To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography. Issue #69 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 03/19/2007 Steamed Stone Crab Claws with Melted Butter Though most often served chilled, stone crab claws are still quite tasty when steamed. Issue #57 03/19/2007 Baby Spinach and Stone Crab Salad Stone crabs are sold with small "arms" attached to the claws; this recipe uses both arm and claw meat. Issue #57 03/19/2007 Stone Crab Claw and Shrimp Cocktail An inventive twist on the traditional shrimp cocktail, this preparation adds succulent stone crab claws and spicy homemade cocktail sauce. Issue #57 03/19/2007 Chilled Stone Crab Claws with Mustard Sauce Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor. Issue #57 02/03/2009 Lobster Ceviche with Limestone Lettuce A diverse mix of flavors inspires a deliciously tender lobster dish. Issue #51 02/15/2007 Crab Salsa This extravagant salsa makes a lively accompaniment for crab cakes. Issue #41 04/11/2007 Smithfield Ham and Crab Sauté Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal. Issue #37 « Previous 1 2 Next »