Appetizers recipes

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

Baked spinach balls with herb stuffing mix, parmesan, eggs, and butter. Crispy outside, tender herby inside, freezer-friendly party appetizer that always disappears first.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Coconut fried shrimp with a beer batter and flaked coconut coating, deep-fried golden in under a minute per side. A crispy, tropical appetizer or main dish.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Jerusalem artichoke egg rolls stuffed with sunchokes, ham, shallots, garlic, and chives, then deep fried until crispy. A creative fusion appetizer with earthy, nutty flavor.

Bite-sized shrimp quiches with a buttery cream cheese pastry shell, Swiss cheese, chives, and a hint of nutmeg. A from-scratch appetizer for parties and holidays.

Baked stuffed mushroom caps filled with spinach, feta, cottage cheese, and fresh dill, rolled in sesame seeds for a crunchy crust. A Greek-inspired vegetarian appetizer ready in under 30 minutes.

Low cholesterol mini quiches made with egg substitute and yogurt in homemade crepe shells instead of pastry. Heart-healthy appetizers with a hint of cayenne.

Cajun shrimp bread stuffed into a hollowed French loaf with toasted bread crumbs, sauteed onions, paprika, and melted cheddar on top. A Louisiana-style appetizer or party centerpiece.

Sweet-and-sour sauce made with ginger marmalade, orange marmalade, fresh ginger, and Chinese rice vinegar. A no-cook dipping sauce ready in 10 minutes for wontons and fried appetizers.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

Crab supreme: sweet crab folded into a creamy mushroom, thyme, and white wine sauce, spooned into shells or ramekins, topped with parmesan and baked golden. An elegant baked crab appetizer or light main.

Spiced marinated shrimp poaches in olive oil with 30 cloves of garlic, lemon, paprika, and rosemary. Make-ahead Spanish gambas-style appetizer that mellows and deepens overnight in the fridge.