Tailgating Recipes from the Sea

Forget burgers and barbecue! Pack a cooler of crab dip, fish sliders and more for a terrific seafood tailgate.

Seafood Kebabs
Photo: David Hillegas























Ingredients
12 wooden or metal skewers
1/2 cup fresh orange juice
1/4 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. minced chipotle peppers in adobo sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
12 large sea scallops
12 large shrimp, peeled and deveined with tails intact
12 oz. snapper or other firm-fleshed fish, cut into pieces
12 oz. smoked sausage, sliced into pieces
1/2 red bell pepper, cut into pieces
1/2 green bell pepper, cut into pieces

Preparation
Soak wooden skewers in water 30 minutes.

Combing orange juice and next 6 ingredients in a bowl; set aside.

Thread seafood, sausage, and bell pepper on skewers; place in a shallow roasting pan. Pour half of the orange juice mixture over the skewers, and chill 30 minutes.

Preheat grill to medium-high heat (350° to 400°). Grill kebabs, turning and basting with remaining orange juice mixture, 12 minutes or until done.

Related: Get Fired Up! Recipes for the Grill

Cruisin' Crab Dip
Photo: Howard L. Puckett























Ingredients
2 (8-oz.) packages cream cheese, softened
1 (4.5-oz.) can chopped green chiles, drained
1 cup seeded and chopped tomato
1 small garlic clove, minced
1/4 to 1/2 cup whipping cream
2 Tbsp. fresh lemon juice
1 Tsp. Worcestershire sauce
1 tsp. hot sauce
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. pepper
1 lb. fresh jumbo lump crabmeat, drained
Casino Butter
Garnish: chopped fresh parsley

Casino Butter
Pulse 1 lb softened unsalted butter, 3 Tbsp. white wine, 2 Tbsp. lemon juice, 1 tsp. hot sauce, and 3/4 tsp. salt in a food processor until combined. Add 4 chopped green onions, 1/3 cup chopped red bell pepper, and 1/3 cup chopped fresh parsley; process until well blended, stopping to scrape down sides.

Preparation
Combine first 11 ingredients in a large nonstick skillet; place over low heat, and cook, stirring constantly, until mixture is smooth and bubbly. Gently fold in crabmeat. Spoon into serving bowl, and garnish, if desired. Serve with French bread slices toasted with Casino Butter.

Related: 15 Crowd-Pleasing Dips

Salmon Niçoise Pasta Salad
Photo: Jean Allsopp























Ingredients
1 (1-lb.) salmon fillet
1/2 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
2 tsp. olive oil
8 oz. (2 1/2 cups) shell or other short pasta
6 oz. (1 1/4 cups) green beans, cut into 2-inch lengths
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/2 tsp. anchovy paste (optional)
1 garlic clove, chopped
1/2 tsp. Dijon mustard
1 cup cherry grape tomatoes, halved
1/3 cup niçoise or kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/4 cup chopped fresh Italian parsley
3 Tbsp. capers, drained

Preparation
Sprinkle salmon with 1/4 tsp. salt and 1/4 tsp. pepper. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add salmon; cook 4 minutes on each side. Transfer to a plate, cool completely, and break into chunks.

Meanwhile, cook pasta according to package directions, adding beans during last 4 minutes or cooking time. Drain and rinse in cold water.

Place 1/4 cup oil, vinegar, anchovy paste, garlic, mustard, and remaining 1/4 tsp. each salt and pepper in a jar. Cover and shake vigorously. Combine pasta mixture, salmon, and remaining ingredients. Toss with dressing.

Related: Complete Your Meal with Our Favorite Sides

Fish Sliders on Cornbread Rounds with Red Pepper MayonnaisePhoto: Randy Mayor
























Ingredients
1/3 cup all-purpose flour
3/4 tsp. paprika
Dash of ground red pepper
1 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 large eggs, lightly beaten
3 Tbsp. milk
2 cups panko (Japanese breadcrumbs)
1 lb. halibut fillets (1/3 inch thick)
1/4 cup butter
1/2 cup vegetable oil
Red Pepper Mayonnaise
Cornbread Rounds
1/2 head butter lettuce, torn into pieces

Red Pepper Mayonnaise
Process 1/3 cup mayonnaise, 1 pressed garlic clove, and 1/3 cup drained roasted red bell peppers in a mini food processor until smooth.

Cornbread Rounds
Combine 1 1/4 cups yellow cornmeal, 1 1/4 cups unbleached all-purpose flour, 1/4 cup sugar, 1 Tbsp. baking powder, and 3/4 tsp. salt in a medium bowl; make a well in center of mixture. Whisk together 2 lightly beaten eggs, 1 1/2 cups milk, and 3/4 cup melted unsalted butter; add to dry mixture, stirring just until moistened. Pour batter in a lightly greased 15- x 10-inch jelly-roll pan, spreading to edges of pan. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut cornbread into 28 rounds using a 2 1/2-inch cutter. Place cornbread rounds on a lightly greased baking sheet. Broil 1 to 2 minutes or until browned. Turn rounds over, and broil 1 to 2 more minutes or until browned.

Preparation
Combine first 5 ingredients in a shallow dish. Whisk eggs with milk in a shallow bowl. Place panko in a separate shallow dish. Dredge both sides of halibut fillets in seasoned flour, and then dip in egg mixture. Dredge in panko. Heat butter and oil in a large heavy skillet. Fry fish in hot oil mixture, in batches, 2 minutes on each side or until golden. Drain fish on paper towels; let cool slightly, and cut fillets into 14 pieces.

Spread Red Pepper Mayonnaise on 14 Cornbread Rounds; top each round with 1 piece of fish, 2 pieces of lettuce, and 1 Cornbread Round. Serve immediately.

Related: Creative Ways with Crab Cakes

Lobster Deviled Eggs
Photo: Becky Luigart-Stayner























Ingredients
12 hard-cooked extra-large eggs, peeled
3/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1/2 tsp. freshly ground black pepper
1/8 tsp. salt
1/8 tsp. ground red pepper
1 cup coarsely chopped cooked lobster
Smoked paprika
Chopped fresh chives

Preparation
Cut eggs in half lengthwise. Place yolks in a medium bowl; place whites on a serving platter. Mash yolks with a fork until crumbly. Add mayonnaise and next 5 ingredients; beat at medium speed with a mixer until smooth. Gently stir in lobster.

Spoon filling into whites. Sprinkle tops with smoked paprika and fresh chives. Cover and chill until ready to serve.

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