Appetizer recipe collection

Crispy golden crab and avocado fritters with salsa and green onions, fried to a crunch outside while staying creamy inside. Makes 4 dozen party-ready bites you can prep ahead.

Savory crab cheesecake on a buttery cracker crust with Old Bay seasoning, Tabasco, and lemon, topped with sour cream. A showstopping Maryland-style appetizer that serves 12.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Elegant smoked salmon tart in a flaky phyllo crust with a rich custard of eggs, cream, Dijon mustard, and fresh dill. Serve warm or at room temperature for brunch or entertaining.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.

Tiny French cheese pastry sandwiches made with sharp cheddar dough and a melted Swiss cheese filling. Flaky, buttery, and gone in two bites. Makes 46 croutes.

Curry horseradish dip mixed in 5 minutes from mayo, curry powder, horseradish, garlic salt, and tarragon vinegar. Bold raw vegetable dip that improves overnight in the fridge.

Savory crab quiche with a chili-cheddar pastry crust, smoky bacon, and a silky custard kissed with cayenne and dry mustard. Brunch or dinner, this one delivers.

Four-ingredient salmon dip with canned sockeye, cream cheese, fresh lime and chopped onion. Easy make-ahead appetizer ready for crackers in five minutes of prep.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.

Fannie Daddies are crispy, golden clam fritters, perfect as an appetizer or main dish. This classic coastal recipe combines tender clams with a light, fluffy batter, fried to perfection. Serve with tartar sauce and crusty French bread for a delightful seafood treat.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Rustic Italian focaccia topped with roasted red peppers, slow-cooked onions, tomatoes, and fresh basil. Garlic-infused olive oil dough hand-kneaded and dimpled for crispy edges.