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Easy New Year's Eve Appetizer Recipes
Impress your New Year's Eve guest with amazing appetizers! There's no better way to celebrate than with the best crab and seafood available than from Cameron's Seafood. They will overnight ship fresh caught live crab, clams, crab cakes, and more straight to your door. Check out CameronsSeafood.com to get your New Year's party started out right.
Loaded Baked Potato Crab Chips
Loaded Baked Potato Crab Chips
4 oz Cream Cheese, softened
3 Tbsp Sour Cream
1/4 Tsp Onion Powder
⅛ Tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Cracked Pepper
1/2 Cup Bacon, crumbled
8 oz Lump Crab Meat (squeezed to remove any water/moisture)
2 Tsp Chives (chopped)
2 Russet Potatoes, large
Vegetable Oil, for frying
You will need:
Loaded Baked Potato Crab Dip Directions
In a mixing bowl, add cream cheese, sour cream, onion powder, garlic powder, pepper, and bacon. Mix to fully combine.
Add in the lump crab meat and mix gently to slightly break up and coat the crab meat. Refrigerate for 2 hours.
Place a dollop of crab dip on a prepared star shaped potato chip (recipe below) and garnish with chopped chives.
Fried Potato Star Chip Directions
Load potato onto KitchenAid Sheet Cutter with large slicing blade and process according to manufaturer's direction. You will have long sheets of potato.
Use a star shaped cookie cutter to cut out the chips in you long potato sheet.
Heat a deep pan of oil to 350°F. Fry star chips in batches until golden brown. Place on paper towels to drain and season with a sprinkling of kosher salt.
Chicken-Fried Bay Clams
Chicken-Fried Bay Clams Ingredients:
2 Dozen Chesapeake Bay clams
2 Cups Buttermilk
1 Cup Flour
1 Cup Cornstarch
1 Tbsp. Smoked Paprika
1 tsp. Salt
1 Tsp. Cracked Black Pepper
1 Lb. Steamed Asparagus, ends snapped off
Vegtable Oil for deep frying
Coconut Chipotle Aioli Ingredients:
1 Whole Egg
2 Egg Yolks
1 Tbsp. Dijon Mustard
1 Tbsp. Lemon Juice
½ Cup Melted Coconut Oil
½ Cup Olive Oil
1 Chipotle Pepper, seeded
Salt & Pepper to taste
Chicken Fried Clams:
Shuck clam meat from the shells and place in a collander to drain. Once all clams are shucked, rinse them off in water to remove any shell pieces.
Combine buttermilk and clams in a bowl.
Combine flour, cornstarch, smoked paprika, salt, and pepper in a separate bowl.
Preheat frying oil to 350° F
Remove a few clams at a time from the buttermilk.Toss gently in flour mixture to coat. Remove from flour and set aside. Repeat with rest of clams.
Once oil has reached temperature, place a handful of breaded clams into hot oil with an Asian-style wire strainer. Fry for around 30 seconds, then gently stir clams to keep from sticking together. Continue frying until golden-brown, approximately 1 1/2 minutes. Drain on paper towels.
Place fried clams in a martini glass and garnish with prepared coconut chipotle aioli (recipe below) and steamed asparagus spears. Serve and enjoy
Combine and blend eggs, lemon juice, mustard, and chipotle pepper in a food process or blender.
While the food processor or blender is running, slowly pour in olive oil and coconut oil and blend until all oil is incorporated. Season with salt and pepper.
Mini Crab Cake Scallops
Mini Crab Cake Scallops Ingredients:
½ Dozen Cameron's Seafood Maryland Crab Cakes
1 Cup Panko Breadcrumbs
3 Tbsp. Butter, for frying
Microgreens, for garnish
Cayenne Pepper, for garnish
1 Ripe Mango, cubed
2 Tbsp. Apricot Preserves
1 Tbsp. Lime Juice
You will need:
Select a smaller-sized biscuit cutter to use as a scallop-shape mold for a one- or two-bite crab cake scallop. Pack mixture into the biscuit-cutter and push formed crab cake onto a plate.
Pour panko breadcrumbs into a shallow bowl or dish. Carefully roll each crab cake in breadcrumbs to coat completely.
Heat a non-stick skillet over medium heat. Melt butter in skillet then add crab cakes 3 or 4 at a time. Work in batches to avoid over crowding the pan.
Fry crab cakes until golden brown on each side, usually for 2-3 minutes per side.Splash hot butter with a spoon onto the edges of the crab cakes to brown. Remove pan from heat when cakes are done
Place a crab cake onto a scallop-shell plate. Drizzle prepared mango sauce (recipe below) with drizzle spoon over cooked crab cakes, sprinkle with pinch of cayenne pepper. Garnish with microgreens. Pro Tip: Use tweezers, like the Mercer Food Tweezers, to control placement and arrangement of fragile microgreens.
Add all sauce ingredients in a blender on high speed until pureed.
Easy New Year's Eve Appetizer Recipes Video
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.