Best Seafood Antipasto Recipes

Antipasto Seafood Salad image

Provided by Molly53

Categories Crab

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

6 -8 ounces frozen crab, thawed (chilled cooked shrimp would also be fine)
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tomatoes, sliced into wedges
1/4 lb swiss cheese, sliced and cut into bite sized pieces

Steps:

Thaw, drain and slice crab.
Combine sliced mushrooms and cucumbers.
Drain artichokes, reserve liquid.
Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
Pour over mushrooms and cucumbers.
Marinate for two hours in the refrigerator.
Drain the vegetables.
Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.

SEAFOOD ANTIPASTO WITH TONNATO WASABI DIP image

Yield 6-8 servings

Number Of Ingredients 15

Ingredients for Dip:
1/4 cup Wasabi flavored mayonnaise
6 oz can tuna packed in oil, drained
1/4 cup regular sour cream
1 1/2 teaspoon fish sauce
3/4 teaspoon brown sugar
1/2 teaspoon Asian chili garlic paste
3 tablespoon finely chopped dill
INGREDIENTS FOR ANTIPASTO :
1 lbs mussels, bearded, scrubbed
1 lbs jumbo shrimp, peeled, tail intact
1 lbs jumbo scallops
1 cup carrot sticks, 3 " long
1 hothouse cucumber, seeded, peeled, cut into 3" sticks
curly lettuce leaves

Steps:

Preparation: Process all ingredients for dip in a food processor except for dill. When smooth, stir in dill by hand. Cover, refrigerate. Boil water in a stockpot with steamer insert. Steam mussels, covered, till shells open, discard the ones that do not open. Remove mussels. Place shrimp in steamer. Steam , covered till shrimp turns pink. Remove. Place scallops in steamer. Steam, covered, till scallops are just done. Remove. Place carrots in steamer. Steam, covered, 3 minutes, rinse under cold water. Line a platter with lettuce leaves. Place dip in center. Surround with mussels, shrimp, scallops, cucumber and carrots. Garnish with dill sprigs.

SEAFOOD ANTIPASTO image

Yield 2 people

Number Of Ingredients 23

For the dressing:
1 large garlic clove, minced
1 tablespoons balsamic vinegar
1 tablespoons red-wine vinegar
1/4 teaspoon crumbled dried rosemary
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried orégano, crumbled
1/4 cup olive oil
for the salads
1 bulb fennel
Spinach
Tomatoes
Mushrooms
provolone wedges
Basil
clams
shrimp
octopus
Dressing for shrimp/octopus:
¼ cup olive oil
2 gloves garlic
1 tsp paprika
1/8 teaspoon dried hot red pepper flakes, or to taste

Steps:

Combine dressing ingredients Blanch fennel -4 minutes Assemble salads Combine on each plate Spinach Tomatoes Mushrooms fennel provolone wedges Basil - chopped Steam clams Combine dressing for shrimp an octopus Toss shrimp and octopus in oil/garlic mixture Place on perforated grill rack. Grill 2-3 minutes per side Place seafood on top of salad and dress.