When it comes to hosting a Super Bowl party, you want to make sure your guests have a great time. Serving easy-to-eat seafood dishes can be a big help, making it simple for everyone to enjoy the game and the food. This way, you can focus on cheering for your favorite team and having fun with your friends.
Discover the perfect seafood recipes to score big with your guests, from delicious dips to tasty appetizers. With these super yummy ideas, you’ll be the champion of Super Bowl parties, and everyone will love your food. You’ll find many cool recipes to try, and they’re all easy to make, so get ready to win the party!
Spinach and Artichoke Stuffed Crab Shells
Spinach and artichoke stuffed crab shells are a delicious seafood appetizer.
Ingredients
- 12 large crab shells
- 1 (14 oz) can of artichoke hearts
- 1 package of frozen spinach
- 1 cup of mayonnaise
- 1 cup of shredded cheddar cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 teaspoon of lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the crab shells and pat them dry with paper towels.
- Drain and chop the artichoke hearts.
- Thaw the frozen spinach and squeeze out excess water.
- In a medium bowl, combine mayonnaise, cheddar cheese, Parmesan cheese, lemon juice, salt, and pepper.
- Add the chopped artichoke hearts and spinach to the bowl and mix well.
- Stuff each crab shell with the artichoke and spinach mixture.
- Place the stuffed crab shells on a baking sheet lined with parchment paper.
- Bake the crab shells for 15-20 minutes or until the filling is heated through and the top is lightly browned.
- Serve the stuffed crab shells hot and enjoy.
Seafood Paella for a Crowd
Savory seafood paella perfect for large gatherings.
Ingredients
- 1 cup uncooked Arborio rice
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound shrimp, peeled and deveined
- 1 pound mussels, scrubbed and debearded
- 1 pound clams, scrubbed
- 1 pound chorizo, sliced
- 1 teaspoon smoked paprika
- 1 teaspoon saffron threads
- 1 can diced tomatoes
- 2 cups chicken broth
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large paella pan or skillet over medium-high heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the sliced chorizo and cook until browned, about 3-4 minutes.
- Add the shrimp, mussels, and clams, cooking until the seafood starts to brown, about 5 minutes.
- Add the smoked paprika, saffron threads, and diced tomatoes, stirring to combine.
- Add the Arborio rice, stirring to coat the rice in the oil and mix with the seafood and spices.
- Add the chicken broth, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is cooked and the liquid has been absorbed.
- Season with salt and pepper to taste, serving hot.
Shrimp and Scallop Skewers With Spicy Mango Sauce
Shrimp and scallop skewers with spicy mango sauce make a delicious and flavorful appetizer.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound scallops
- 1/2 cup mango chutney
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 10 bamboo skewers
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Preheat grill to medium-high heat.
- Thread shrimp and scallops onto bamboo skewers.
- In a blender, combine mango chutney, soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes.
- Blend the mixture until smooth.
- Brush the skewers with the spicy mango sauce.
- Season with salt and pepper to taste.
- Grill the skewers for 8-10 minutes, turning occasionally.
- Garnish with fresh cilantro leaves and serve immediately.
Crab and Avocado Dip
Crab and Avocado Dip is a delicious and creamy seafood dip.
Ingredients
- 1 ripe avocado
- 1/2 cup jumbo lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 1/4 cup chopped fresh chives
Instructions
- Cut the avocado in half and remove the pit.
- In a medium bowl, gently combine the crab meat, mayonnaise, sour cream, lemon juice, and Old Bay seasoning.
- Mash the avocado in a separate bowl until it’s mostly smooth.
- Fold the mashed avocado into the crab meat mixture until well combined.
- Season the dip with salt and pepper to taste.
- Stir in the chopped chives.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the dip with tortilla chips or crackers.
Grilled Salmon With Lemon Butter
Grilled salmon with a zesty lemon butter sauce perfect for the big game.
Ingredients
- 4 salmon fillets
- 1/2 cup unsalted butter, softened
- 2 lemons, juiced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Preheat grill to medium-high heat.
- In a small bowl, mix together butter, lemon juice, garlic, and parsley.
- Season the salmon fillets with salt and pepper.
- Grill the salmon for 4-5 minutes per side, or until cooked through.
- Serve the salmon with the lemon butter sauce spooned over the top.
Steamed Mussels in White Wine and Garlic
Steamed Mussels in White Wine and Garlic is a classic seafood dish.
Ingredients
- 2 pounds mussels
- 2 cloves garlic
- 1/4 cup white wine
- 1/4 cup chicken broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Rinse the mussels under cold water and remove any broken shells.
- In a large pot, melt the butter over medium heat and sauté the garlic until fragrant.
- Add the white wine, chicken broth, and thyme to the pot and bring to a boil.
- Add the mussels to the pot and cover with a lid.
- Steam the mussels for 5-7 minutes or until they open.
- Season with salt and pepper to taste.
- Serve the mussels hot with the steaming liquid spooned over the top.
Lobster and Shrimp Mac and Cheese
Rich and creamy mac and cheese loaded with lobster and shrimp.
Ingredients
- 8 oz macaroni
- 2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup diced lobster meat
- 1/2 cup peeled and deveined shrimp
Instructions
- Preheat oven to 375°F.
- Cook macaroni according to package instructions until al dente.
- In a saucepan, melt butter over medium heat.
- Add flour and whisk together to make a roux, cooking for 1 minute.
- Slowly pour in milk and heavy cream, whisking constantly.
- Bring mixture to a simmer and cook until thickened.
- Remove from heat and stir in cheddar, mozzarella, and parmesan cheese until melted.
- Add paprika, garlic powder, salt, and pepper, and stir to combine.
- In a large bowl, combine cooked macaroni, cheese sauce, lobster meat, and shrimp.
- Transfer mixture to a baking dish and top with additional grated cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Spicy Shrimp and Chorizo Nachos
Spicy Shrimp and Chorizo Nachos combine seafood and Spanish flavors.
Ingredients
- 1 pound large shrimp
- 1/2 pound chorizo
- 1/2 cup tortilla chips
- 1 cup shredded cheese
- 1/4 cup chopped onion
- 1/4 cup chopped bell pepper
- 1 jalapeno pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Cook chorizo in a skillet over medium heat until browned.
- Add shrimp to the skillet and cook until pink.
- Arrange tortilla chips in a single layer on a baking sheet.
- Spoon chorizo and shrimp mixture over the tortilla chips.
- Top with shredded cheese, onion, bell pepper, and jalapeno.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 10-12 minutes or until cheese is melted and bubbly.
- Serve immediately and enjoy.
Crab Cakes With Remoulade Sauce
Crab cakes with remoulade sauce are a delicious seafood dish perfect for Super Bowl parties.
Ingredients
- 1 lb jumbo lump crab meat
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped yellow onion
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 1/4 cup remoulade sauce
Instructions
- Gently combine crab meat, panko breadcrumbs, chopped onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a large bowl.
- In a small bowl, mix mayonnaise, Dijon mustard, parsley, and lemon juice.
- Fold the mayonnaise mixture into the crab meat mixture until just combined.
- Divide the mixture into 6-8 portions and shape into patties.
- Heat about 1/2 inch of oil in a large skillet over medium heat.
- Add the crab cakes and cook for about 4-5 minutes on each side, until golden brown and crispy.
- Serve the crab cakes with remoulade sauce.
Seafood Gumbo for the Big Game
Spicy Seafood Gumbo for a flavorful game day experience.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 pound crab meat, flaked
- 2 cups fish stock
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons filé powder
- 2 tablespoons chopped scallions, for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, celery, and garlic and sauté until tender.
- Add sausage and cook until browned.
- Add shrimp, crab meat, fish stock, thyme, cayenne pepper, and paprika.
- Stir well and bring to a boil, then reduce heat and simmer.
- Season with salt and pepper to taste.
- Stir in filé powder and cook for 5 minutes.
- Serve hot, garnished with scallions.
Baked Cod With Lemon and Herbs
Delicious baked cod with a zesty lemon and herb flavor.
Ingredients
- 4 cod fillets
- 2 lemons
- 1/4 cup olive oil
- 4 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Rinse the cod fillets and pat them dry with paper towels.
- Place the cod fillets on the prepared baking sheet.
- Drizzle the olive oil over the cod fillets.
- Sprinkle the chopped parsley, dill, and garlic over the cod fillets.
- Squeeze the lemon juice over the cod fillets.
- Season with salt and pepper to taste.
- Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork.
- Serve hot and enjoy.
Shrimp Cocktail With Homemade Cocktail Sauce
Fresh shrimp served with a zesty homemade cocktail sauce.
Ingredients
- 1 pound large shrimp
- 1 cup ketchup
- 1/4 cup horseradish
- 1 tablespoon lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
- Salt and pepper to taste
- Lemon wedges for garnish
Instructions
- Peel and de-vein the shrimp, leaving the tails intact.
- Chill the shrimp in the refrigerator for at least 30 minutes.
- In a bowl, mix together ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- Taste and adjust the cocktail sauce as needed.
- Serve the chilled shrimp with the homemade cocktail sauce and garnish with lemon wedges.
Seafood Quesadillas With Shrimp and Scallops
Seafood Quesadillas With Shrimp and Scallops is a delicious twist on traditional quesadillas.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 pound scallops, rinsed and patted dry
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 cup shredded cheese
- 4 large tortillas
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion and bell pepper and cook until softened, about 3-4 minutes.
- Add the garlic, shrimp, and scallops, and cook until the seafood is pink and cooked through, about 5 minutes.
- In a large bowl, combine the cooked seafood mixture and shredded cheese.
- Place a large tortilla in the skillet and sprinkle a quarter of the seafood mixture onto half of the tortilla.
- Fold the tortilla in half and cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
- Flip the quesadilla and cook for an additional 2-3 minutes or until the other side is also crispy and the cheese is melted.
- Repeat with the remaining tortillas and seafood mixture.
- Cut the quesadillas into wedges and serve hot.
Clams Casino With Bacon and Onions
Clams Casino With Bacon and Onions is a classic seafood dish with smoky bacon and caramelized onions.
Ingredients
- 2 dozen cherrystone clams
- 6 slices of bacon
- 1 large onion
- 2 cloves of garlic
- 1/4 cup of white wine
- 1/4 cup of chicken broth
- 2 tablespoons of butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Scrub the clams and shuck them, reserving the bottoms.
- Cook the bacon until crispy, then chop it into small pieces.
- Caramelize the onions in butter until golden brown.
- Add garlic, white wine, and chicken broth to the skillet and cook until reduced.
- Divide the onion mixture among the clams, topping each with a piece of bacon.
- Place the clams on a baking sheet and bake for 12-15 minutes.
- Serve hot, garnished with parsley or chives.
Grilled Shrimp Tacos With Avocado Salsa
Grilled shrimp tacos with avocado salsa make a delicious and easy-to-make Super Bowl snack.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 2 ripe avocados, diced
- 1 lime, juiced
- 1/2 red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- Cilantro leaves, chopped
Instructions
- Preheat grill to medium-high heat and thread shrimp onto skewers.
- In a small bowl, mix together cumin, smoked paprika, salt, and pepper, and sprinkle over shrimp.
- Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
- Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- In a medium bowl, combine diced avocado, lime juice, red onion, and jalapeño pepper, and stir to combine.
- Assemble tacos by placing grilled shrimp onto tortillas and topping with avocado salsa and chopped cilantro.
- Serve immediately and enjoy.
Cioppino for a Super Bowl Crowd
Hearty San Francisco-style cioppino for a crowd.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup fish stock
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound clams
- 1 pound mussels
- 1 pound shrimp
- 1 pound scallops
- 1 pound fish fillets
- Fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Add the white wine, fish stock, diced tomatoes, oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
- Add the clams, mussels, shrimp, scallops, and fish fillets to the pot.
- Cover the pot and cook until the seafood is cooked through, about 5-7 minutes.
- Serve the cioppino hot, garnished with chopped parsley.
Crab Rangoon With Sweet Chili Sauce
Crab Rangoon With Sweet Chili Sauce is a delicious Asian-inspired appetizer.
Ingredients
- 1 package of wonton wrappers
- 1/2 cup cream cheese, softened
- 1/4 cup crab meat
- 1/4 cup chopped scallions
- 1/2 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- Sweet chili sauce for serving
Instructions
- Preheat the oil in a deep frying pan to 350°F.
- In a medium bowl, mix together cream cheese, crab meat, scallions, soy sauce, and sesame oil.
- Lay a wonton wrapper on a flat surface and place a tablespoon of the cream cheese mixture in the center.
- Dip your finger in water and run it along the edges of the wrapper.
- Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
- Press the edges together to seal the rangoon.
- Repeat with the remaining wrappers and filling.
- Carefully place the rangoon in the hot oil and fry until golden brown, about 2-3 minutes.
- Remove the rangoon from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve the crab rangoon with sweet chili sauce for dipping.
Smoked Salmon Dip With Cream Cheese and Dill
Smoked salmon dip with cream cheese and dill is a delicious and easy-to-make appetizer.
Ingredients
- 1 package of smoked salmon
- 8 ounces of cream cheese
- 1/4 cup of chopped fresh dill
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- In a medium-sized bowl, mix together the cream cheese, chopped fresh dill, lemon juice, salt, and black pepper until well combined.
- Add the smoked salmon to the bowl and mix until the salmon is fully incorporated into the cream cheese mixture.
- Taste the dip and adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate the dip for at least 30 minutes to allow the flavors to meld.
- Serve the dip with crackers, chips, or vegetables.
Seafood Jambalaya for the Win
Spicy Seafood Jambalaya is a hearty one-pot dish.
Ingredients
- 1 lb large shrimp
- 1 lb smoked sausage
- 1 lb boneless chicken breast
- 2 cups uncooked white rice
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 1 large bell pepper
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Heat oil in a large cast-iron pot over medium-high heat.
- Add sausage and cook until browned, about 5 minutes.
- Add chicken and cook until browned, about 5-7 minutes.
- Add onion, garlic, and bell pepper, cook until tender.
- Add thyme, paprika, and cayenne pepper, stir for 1 minute.
- Add shrimp, rice, chicken broth, salt, and pepper, stir well.
- Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes.
- Serve hot, garnished with chopped scallions if desired.
Conclusion
You’ll savor sophisticated seafood sensations, scoring big with these sumptuous recipes, satisfying your Super Bowl crowd’s cravings with flawless flavor and finesse, fostering a fantastic festive feast.