SEAFOOD IS PERFECT FOR SHARING AND A GREAT WAY TO FEED A CROWD.
Here are our suggestions for seafood canapés some are ready to eat others require a little more thought.
Oysters make great party food, simply open and serve with a squeeze of lemon or a dash of tabasco or go all out with a raw bar with a variety of toppings for your guest to choose from.
Crevettes are our go-to party food, all you have to do is defrost them and arrange on a platter with some sauce to dip into.
Scallops are always a winner, either the half shell queenies where all you need to do is pop them under a grill with a tiny dollop of herb butter and the shell makes a pretty presentation. King scallops wrapped in parma ham or thin streaky bacon simply fried and served with either an apple or pea puree will have your guests coming back for more.
Mussels make marvellous canapés and are super simple with the half shell mussels, just top with cheese or a creamy white wine sauce and grill for a few minutes to gratin.
Brown shrimp can make unexpected canapés when mixed with some cocktail prawns, seafood sauce and served in the small leaves from a little gem lettuce.
Langoustine lollypops are easy to make remove the tail meat and skewer on to a stick before grilling. You can marinade the tails beforehand to make them extra tasty and serve with a dipping sauce.
Crab bonbons are really mini crab cakes just more fun! Follow your favourite crab cake recipe but instead of making cakes roll the mixture into small balls and either deep fry or bake. Serve with a lemon sauce made with our spicy lemon ketchup stirred through some mascarpone cream.
King Crab makes a decadent canapé using the delicious king crab legs, remove the meat and cut it into small sections. Using a small skewer or cocktail stick place a piece of crab on the end and serve with a dipping sauce. You could serve the legs whole and let your guests have the fun of breaking the legs and dipping the meat into a warm melted butter sauce.
Lobster meat is really versatile, you can make it into popcorn by chopping it up into bite-sized pieces covering it with a lightly spiced batter and deep-frying it. It can be made into a mouse, bonbons or finely chopped and placed onto biscuits or blini with lemon zest and salmon keta.
Smoked salmon is perhaps the classic canapé and can be used in so many ways; on top of a blini, made into a mouse or terrine.
If you need more inspiration for your Christmas canapés, take a look through our recipes or call Katie on 01206 384141 (option 3) who will be happy to help.