2,879 seafood recipes

Smoked salmon canapes on crisp jicama triangles with lime-spiked Neufchatel cheese and cracked black pepper. A light, no-cook appetizer that looks like it came from a caterer.

Crispy hollowed-out French bread cubes stuffed with a bubbly crab and cheese filling. These bite-sized appetizers bake up golden and crunchy in under an hour.

Deep-fried ginger shrimp in a light batter with garlic, chili sauce, and whipped egg white. Crispy, golden, and served with the tail on for easy dipping.

Classic Shrimp Louis salad with poached shrimp, crisp asparagus, tomatoes, cucumber, and hard-boiled egg on lettuce, drizzled with a tangy yogurt-chili Louis dressing. A lighter take on the West Coast original.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Flaked tuna and cooked spinach baked with Parmesan, bread crumbs, lemon juice, and mayo until golden and bubbly. Serve in individual gratin shells or a pie plate for a simple, protein-packed weeknight dinner in 30 minutes.

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Gingered flounder in parchment seals flounder fillets with snow peas, red pepper, carrots, and scallions in heart-shaped paper packets, then steams them in a soy-ginger marinade. A French en papillote technique with Asian flavors.

Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.

Classic tuna a la king with mushrooms, green peppers, and pimiento in creamy white sauce spiked with sherry. Serve over toasted English muffins.