31 Seafood Recipes for Christmas Gatherings (2024)

Home Holidays Christmas

Serving a Christmas fish dinner might seem a bit untraditional unless you're celebrating The Feast of the Seven Fishes, but it's delicious!

1/31

Baked Crab Dip

We enjoyed this exquisite dip at my grandson’s wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

Go to Recipe

2/31

Orange Pomegranate Salmon

A colorful, festive salmon dish makes an impressive addition to your holiday table—and it is as delicious as it is beautiful. What will no one guess? How easy it is to cook. I serve this with roasted baby potatoes and asparagus for a showstopping meal that is wonderful for special occasions. —Thomas fa*glon, Somerset, New Jersey

3/31

Spicy Mango Scallops

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. —Nicole Filizetti, Jacksonville, Florida

4/31

Salmon Party Spread

We're proud to serve our delicious Alaskan salmon to guests. Set out some crackers, and this slightly smoky spread will be gone in no time! —Kathy Crow, Cordova, Alaska

5/31

Shrimp Appetizer Spread

There's no secret to this creamy seafood appetizer—it's simply delicious! I originally tasted it at a friend's house, and I liked it so much that I requested the recipe. It's since become a family favorite. —Brenda Buhler, Abbotsford, British Columbia

6/31

Christmas Eve Confetti Pasta

This easy Christmas dinner has become a holiday tradition in our home. All the prep is done before we attend Christmas Eve service. On returning, I just boil water and saute. It's so colorful with a tossed salad and garlic bread — and always gets raves! — Ellen Fiore, Ridgewood, New Jersey

7/31

Salmon Mousse Cups

I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

8/31

Oyster Cheese Appetizer Log

When you say "holiday tradition" around our house, this appetizer comes to mind immediately. Every winter, I make lots of cheese logs and freeze them for when I'm expecting company or need to take food to someone's home. The blend of smoked oysters, chili powder, nuts and cream cheese tastes good-even people who don't like oysters may enjoy this interesting appetizer. —William Tracy, Jerseyville, Illinois

9/31

Sea Scallops and Fettuccine

This luscious and lemony pasta dish is so easy, it's become one of our weekly meal mainstays. But it's also elegant enough to serve to guests. —Donna Thompson, Laramie, Wyoming

10/31

Quick Coconut Shrimp

These coconut-fried shrimp are downright addicting. If you ask me, the bigger the shrimp, the better. That way you can pick up even more of that sweet pina colada sauce. —Debbi Barate, Seward, Pennsylvania

11/31

Crab Wonton Cups

These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday finger food as well. They're true crowd-pleasers. —Connie McDowell, Greenwood, Delaware

12/31

Blue Cheese-Stuffed Shrimp

Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia

13/31

Shrimp Scampi

This shrimp scampi recipe looks elegant enough to serve to company, but it’s easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. —Lori Packer, Omaha, Nebraska

14/31

Crab Cakes with Chesapeake Bay Mayo

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.—Michelle Critchell, Moon, Virginia

15/31

Smoked Salmon Cheese Spread

Pretzels, chips and veggies all taste awesome with this creamy blend of salmon, cheese and herbs. Thanks to a food processor, it's always ready in a hurry. —Jill Campbell, Huntsville, Texas

16/31

Crab 'n' Cheese Spirals

These pretty pinwheels are loaded with cheese, imitation crabmeat and black olives. Using refrigerated crescent rolls is so convenient. —Lisa Harke, Old Monroe, Missouri

17/31

Hearty Shrimp Risotto

Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it’s scrumptious, comforting and so fast! —Lydia Becker, Parkville, Missouri

18/31

Crab-Brie Cheese Ball

This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business. —Jody Issod, Marlborough, Massachusetts

19/31

Party Shrimp

The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don’t like shellfish really dig this appetizer. —Kendra Doss, Colorado Springs, Colorado

20/31

Scallops with Linguine

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. —Paula Jones, Brooksville, Florida

21/31

Seafood Cakes with Herb Sauce

I live near the ocean and have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster or any firm whitefish (such as halibut or even cod) would work equally as well. — Elizabeth Truesdell, Petaluma, California

22/31

Smoked Salmon Deviled Eggs

Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon

23/31

Bacon-Wrapped Scallops with Pineapple Quinoa

This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipe­. This bacon-wrapped scallops recipe is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California

24/31

Mexican Shrimp co*cktail

It's up to you how to enjoy this co*cktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin

25/31

New Orleans-Style Spicy Shrimp

We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. —Susan Seymour, Valatie, New York

26/31

Curried Crab Spread

At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire

27/31

Pancetta-Wrapped Shrimp with Honey-Lime Glaze

Requested every year by my family during the holidays are these shrimp appetizers. We're all familiar with bacon-wrapped shrimp bites, but our version uses pancetta and a honey-lime cilantro glaze. —Jenn Tidwell, Fair Oaks, California

28/31

Shrimp Salad Appetizers

This refreshing hors d'oeuvre has gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

29/31

Crab Crescent Triangles

When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

30/31

31/31

This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the co*cktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri

Up Next: Learn how to host an unforgettable Feast of the Seven Fishes on Christmas Eve

As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.