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Category: Sea Food

  • Lobster Chowder | The Recipe Critic

    Lobster Chowder | The Recipe Critic

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Creamy, indulgent Lobster Chowder takes only 40 minutes to make and is incredibly flavorful! Tender potatoes, crisp bacon, and luscious lobster are enveloped in a creamy, velvety broth.

    Overhead shot of a bowl of lobster chowder.

    Reasons You’ll Love This Recipe

    • Easy to Make: For how fancy and indulgent this soup feels, it takes under an hour to prepare.
    • Indulgent Yet Accessible: This chowder is seriously so good. The best part is you probably already have all of the ingredients, minus the lobster.
    • Versatile: You can make this soup for a weeknight dinner or a fancy date night in. Pair it with boursin stuffed mushrooms as an appetizer, alongside roasted beet salad and creme brûlée for dessert.

    Excellent For Any Occasion

    This lobster chowder is so rich and creamy with succulent lobster, you guys are going to love it! It would be a great soup to serve your loved one for a Valentine’s Day date or a special occasion. But honestly, this soup is easy enough for any night of the week. If you love lobster, you’ll love my simple Instant Pot lobster tail recipe.

    Ingredients Needed for Lobster Chowder

    Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

    How to Make Lobster Chowder

    You’re going to feel so fancy when you eat this delicious soup! Your family, friends, or loved ones will never know how easy it is to make! For exact measurements of the ingredients, be sure to scroll to the bottom of the post.

    1. Crisp the Bacon: Add the diced bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
    2. Saute: Add the diced onion to the bacon grease and cook until tender. Stir in the minced garlic and cook for 30 seconds. 
    3. Add: Sprinkle in the flour, paprika, and thyme, then stir to make a paste.
    4. Simmer: Pour in the chicken broth and cubed potato pieces. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
    5. Combine and Season: Stir in the heavy cream, cooked lobster, and the cooked crumbled bacon. Season to taste with salt and pepper, then garnish with fresh dill and parsley, if desired.
    Overhead shot of cooked bacon pieces in a bowl. Overhead shot of cooked bacon pieces in a bowl.
    Overhead shot of onions and garlic cooking in bacon grease. Overhead shot of onions and garlic cooking in bacon grease.
    Overhead shot of cooked onion and garlic with flour and seasonings. Overhead shot of cooked onion and garlic with flour and seasonings.
    Overhead shot of someone pouring potatoes into the chicken broth onions and garlic.Overhead shot of someone pouring potatoes into the chicken broth onions and garlic.
    Overhead shot of the lobster on top of the soup. Overhead shot of the lobster on top of the soup.

    Lobster Chowder VS. Lobster Bisque?

    If you’re wondering what the difference is between lobster chowder and lobster bisque, the answer is the texture! Both versions are absolutely delicious!

    • What Makes It Lobster Chowder? Chowder is thick and chunky with pieces of potato and lobster. I love Yukon gold potatoes in this recipe but feel free to use red or russet potatoes if you prefer. Have fun with the textures. Try adding carrots, celery, or corn!
    • What Makes It Lobster Bisque? Bisque is smooth and creamy with a silky texture. Use a blender or an immersion blender to puree the bisque so that all the lumps are gone. I love to serve my lobster bisque with a few pieces of lobster meat on top! It makes an elegant presentation.

    Overhead shot of lobster chowder in a pot with a ladle.Overhead shot of lobster chowder in a pot with a ladle.

    Storing and Reheating Leftovers

    This lobster chowder recipe makes great leftovers! The flavors meld together and taste even better the next day. It’s the tastiest, hearty soup for lunch! And if you’re looking for more chowder recipes, you have to try my Clam Chowder!

    • In the Refrigerator: Once it has cooled down then place any leftover lobster chowder in an airtight container. Then, go ahead and put it in your fridge, and it will last 3-4 days!
    • In the Freezer: I don’t recommend freezing leftover chowder. The texture of the cream and potatoes can cause the chowder to be mushy as it thaws. It’s best enjoyed fresh or within a few days of making it!
    • To Reheat: Reheat leftovers in a pot over the stove. Heat the chowder on medium-high heat until warmed through. You can also reheat leftovers in the microwave.

    Overhead shot of a spoon with a bite of lobster chowder being held over a bowl of chowder. Overhead shot of a spoon with a bite of lobster chowder being held over a bowl of chowder.

    More Seafood Recipes I Know You’ll Love

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  • Spicy Tuna Salad Bites

    Spicy Tuna Salad Bites

    High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More High-Protein Snacks

    If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

    We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

    I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

    Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

    👉 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

    What You’ll Need

    Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.

    • Canned tuna – lean, high-protein, and affordable.
    • Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
    • Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
    • Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
    • Green onion – gives a subtle sharpness and pop of flavor.
    • Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
    • Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.

    How To Make Spicy Tuna Salad Bites

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.

    • Dice all the veggies nice and small.
    • Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
    • Stir in the diced veggies and green onion.
    • Cut your nori into squares (kitchen scissors help).
    • Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
    • Optional: drizzle with more sriracha if you’re feeling bold.
    • Serve immediately for best crunch!

    Watch The Video

    Recipe Tips

    • Don’t go too chunky with the veggies—smaller dice = better texture.
    • The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
    • Want more fiber? Throw in some edamame or finely chopped kale.
    • For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
    • You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

    Serving Suggestions

    I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

    💬 If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    High protein, low effort — these spicy tuna salad bites are packed with fibre and flavor and make the perfect snack or light lunch when you’re craving something fresh and punchy. Find step-by-step photos and more recipe tips above. Serving sizes: Lunch portion: serves 2 | Snack portions: serves 4

    • Dice the green onion and vegetables into small cubes.

    • Drain the tuna and place it in a mixing bowl.

    • Add soy sauce, vinegar or lemon juice, sesame oil, light mayo, and sriracha to the bowl.

    • Stir everything together until well combined.

    • Lay out the nori squares and top each with 1–2 tablespoons of tuna mixture.

    • Drizzle with extra sriracha if desired and sprinkle with toasted sesame seeds and extra green onion.

    • Serve immediately for crisp nori or keep the mixture in the fridge and assemble when ready to eat.

    • Above nutrition label is per servings based on lunch size portion, which is about 6-8 squares, or half of the mixture. Snack portion per serving: 170 cal, 20 g protein, 2 g fibre, 6 g carbs.
    • Can I make this ahead of time? Yes! The tuna mixture holds up well in the fridge for up to 2 days. Just keep the nori separate until serving.
    • Can I use a different protein? Absolutely—shredded chicken, canned salmon, or even mashed chickpeas work great here.
    • Is it very spicy? It’s mild to medium spicy, but you can tone it down by using less sriracha—or go all in if you love the burn.
    • Can I make this low carb? It already is! But if you’re watching carbs closely, just skip the rice thins or crackers.
    • Don’t go too chunky with the veggies—smaller dice = better texture.
    • The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
    • Want more fibre? Throw in some edamame or finely chopped kale.
    • For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
    • You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

    Serving: 7squares | Calories: 340kcal | Carbohydrates: 12g | Protein: 40g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1533mg | Potassium: 737mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2315IU | Vitamin C: 81mg | Calcium: 156mg | Iron: 5mg

    Keywords: Spicy Tuna Salad Bites, Sriracha tuna, Nori wraps, seaweed bites

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  • Grilled Swordfish Recipe with Coriander and Lime

    Grilled Swordfish Recipe with Coriander and Lime

    How to cook swordfish on the grill with coriander and lime. Jump to the Grilled Swordfish with Coriander and Lime Recipe or read on to see our tips for making it.

    Grilled Swordfish Recipe with Coriander and Lime

    When it comes to grilled seafood, we like things to be simple. This grilled swordfish is exactly that. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro.

    Cedar Plank Salmon RecipeYOU MAY ALSO LIKE: Grilling salmon on a cedar plank is genius. If you haven’t tried it, let me tell you, you need to. Jump to the Sweet Citrus Cedar Plank Salmon Recipe.

    Like most seafood these days, it’s important to take care when buying swordfish. Look for sustainable options. Monterey Bay Aquarium’s Seafood Watch Program is my favorite resource for finding out what the best options are. When it comes to swordfish, the sustainability depends on where and how it was fished.

    If you can’t find sustainable swordfish.  Try this recipe with Mahi Mahi or Striped Bass.

    How to Grill Swordfish with Coriander and Lime

    Chile Butter Shrimp Tacos RecipeYOU MAY ALSO LIKE: Meet your new favorite shrimp taco recipe. There’s chile butter shrimp, mashed avocado and a quick and crunchy slaw. Jump to the Chile Butter Shrimp Tacos Recipe.

    Recipe updated, originally posted August 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

    Grilled Swordfish Recipe with Coriander and Lime

    • PREP
    • COOK
    • TOTAL

    This is a simple recipe. We season the fish with salt, pepper and coriander then grill on both sides. For serving, we add a little butter, a generous squeeze of lime and cilantro. If you can’t find sustainable swordfish. Try this recipe with Mahi Mahi or Striped Bass.

    Makes 2 servings

    You Will Need

    2 swordfish steaks, 6 ounces each

    2 tablespoons extra-virgin olive oil

    1/2 teaspoon ground coriander

    Salt and fresh ground black pepper

    2 tablespoons butter, at room temperature

    1 lime, halved

    Handful of cilantro leaves, coarsely chopped

    Directions

      1Heat grill to medium-high heat.

      2Brush both sides of the swordfish with the olive oil then season with coriander, a pinch of salt and a few grinds of black pepper.

      3Grill swordfish steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Top each steak with a tablespoon of butter, a generous squeeze of lime juice and cilantro.

    Adam and Joanne’s Tips

    If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste


    AUTHOR:

    Adam Gallagher

    Previous Post: Creamy Pasta with Yogurt, Bacon and Snap Peas
    Next Post: Crispy Beer Battered Fried Apples Recipe



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  • Instant Pot Lobster Tails that are Tender and Easy

    Instant Pot Lobster Tails that are Tender and Easy

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Instant pot lobster is the easiest way to bring a little luxury to your dinner table, no boiling pots or fancy techniques needed! In just minutes, the lobster cooks up tender, juicy, and perfectly steamed, ready to soak up a rich garlic herb butter.

    Overhead shot of instant pot lobster tails inside the instant pot.

    Why This Recipe Is a Total Catch

    • Effortless Elegance: You get restaurant-style lobster with almost zero work! The Instant Pot handles the steaming, so you can just relax!
    • Flavor Boosted Butter: The warm garlic-herb butter melts into every bite, making each tail taste rich and luxurious without a long ingredient list.
    • Pairs Like a Dream: Serve it with lemon garlic cream fettuccini, roasted veggies, or a simple caesar salad for a dinner that looks fancy but takes hardly any time at all.

    Instant Pot Lobster Tail Ingredients

    Overhead shot of labeled instant pot lobster ingredients.Overhead shot of labeled instant pot lobster ingredients.
    • Lobster Tails: Pick similar sized tails so they cook evenly. Fresh or frozen work, just thaw frozen tails in the fridge for the best texture.
    • Water: Chicken broth is a great alternative and adds extra flavor as it steams!
    • Butter: Use good quality unsalted butter like Kerrygold or Plugra for a rich flavor. If you use salted butter, cut back on any extra salt.
    • Herbs: Fresh herbs make a big impact. If using dried, use about one third as much because they are more concentrated.

    How to Make Instant Pot Lobster Tails

    Lobster tails may look intimidating, but pressure cooking them makes them totally doable. It’s simple to prepare and turns any dinner or holiday meal into something really special.

    1. Prepare: Add the trivet and water to the bottom of the Instant Pot.
    2. Cut the Tails: Using kitchen shears, butterfly the tails of the lobster by cutting down the center.
    3. Loosen the Meat: Loosen the meat, then pull the lobster meat upward.
    4. Steam: Place the lobster tails on top of the trivet, shell side down, then close the lid and lock it in place. Select the “SEAL” mode, then press “STEAM” and add 2 minutes to the cook time. Manually release the steam once the lobster has cooked.
    5. Whisk the Butter Sauce: In a small bowl, whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.
    6. Brush and Serve: Brush the sauce on the perfect Instant Pot lobster tails and enjoy!
    Instant pot with trivet and water added to it. Instant pot with trivet and water added to it.
    Someone cutting the shell on the top of the lobster tail with kitchen sheers.Someone cutting the shell on the top of the lobster tail with kitchen sheers.
    Someone using their hands to lift the lobster tail meat up.Someone using their hands to lift the lobster tail meat up.
    Lobsters tails added to the instant pot. Lobsters tails added to the instant pot.
    Melted butter mixed with all of the herbs and spices. Melted butter mixed with all of the herbs and spices.
    Someone spreading the herbed butter over the cooked tails. Someone spreading the herbed butter over the cooked tails.

    Alyssa’s Pro Tip

    Don’t Overcook! When checking for doneness, the lobster meat should be opaque and firm, with just a hint of pink near the tail. Avoid overcooking, as even a minute too long can make the beef rubbery and tough.

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    Plated instant pot lobster tails. Plated instant pot lobster tails.

    More Delicious Lobster Recipes

    If you like seafood and want to make this Instant Pot lobster, check out more ways to make it. Each is simple and will wow your friends and family.



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  • How to Boil Lobster | The Recipe Critic

    How to Boil Lobster | The Recipe Critic

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Learn how to boil lobster and enjoy this simple and delicious seafood delicacy. With a few basic steps, you’ll have perfectly cooked, tender lobster in just 20 minutes! Serve it with melted butter and your favorite sides.

    Overhead shot of a whole, cooked lobster on a plate with lemon wedges and a lobster cracker. Overhead shot of a whole, cooked lobster on a plate with lemon wedges and a lobster cracker.

    Reasons You’ll Love This Recipe

    • Quick and Easy: Boiling lobster is a fuss-free cooking method that requires minimal effort and ingredients.
    • Tender and Juicy: The boiling process ensures the lobster meat stays moist and flavorful.
    • Versatile Serving Options: Perfect on its own with melted butter or as part of dishes like lobster rolls, salads, or pasta.
    • Perfect for Special Occasions: A restaurant-quality dish that’s a favorite for celebrations, romantic dinners, or whenever you want something that’s sure to impress. I love serving boiled lobster for Valentine’s Day dinner!

    Whole Lobster

    I remember going to the grocery store as a kid and seeing the live lobsters swimming around in a tank with their claws closed with rubber bands. I never understood why the grocery store had lobsters as pets! Ha ha! I remember eating lobster for the first time and understanding! It was so delicious, and I was hooked!

    Ingredients Needed to Boil Lobster

    Overhead shot of labeled ingredients.Overhead shot of labeled ingredients.

    How to Boil Lobster

    If you’ve been intimidated to make lobster, don’t be! It’s surprisingly easy and tastes just like something you’d order from a fancy restaurant. It pairs well with a ton of sides, and I especially love it with garlic butter pasta or mashed potatoes and smashed Brussels sprouts.

    1. Prep: Prepare the lobster by cutting and removing the rubber bands from the claws.
    2. Boil the Lobster: Bring the water and salt to a rolling boil in a large pot over medium-high heat. Carefully place the prepared lobster into the boiling salt water and cook for about 5 minutes per pound of lobster. I had a 3-pound lobster, and it took 15 minutes!
    3. Serve: Carefully remove the lobster from the water using tongs. Let it drain for a minute on a plate. Remove the meat from the lobster and dip in your favorite butter sauce!
    Process shot of someone is cutting the rubber bands off the claws. Process shot of someone is cutting the rubber bands off the claws.
    Angle shot of someone placing the lobster in a boiling pot of water. Angle shot of someone placing the lobster in a boiling pot of water.
    Close up shot of someone taking it out of the water. Close up shot of someone taking it out of the water.

    Tips for Boiling Lobster

    This lobster recipe could not be any easier! However, here are a few tips so it turns out perfect every time you make it.

    • Frozen Lobster: Whole lobster is easy to buy frozen! Simply thaw it in the fridge before boiling it. You can also use lobster tails for this recipe if you prefer.
    • Butter Sauce: Try my Garlic Butter Sauce recipe for dipping! You can season the flavor in the sauce to your liking. Try adding paprika or red pepper flakes for more flavor or spice!
    • Weight: It’s best to know the weight of your lobster, so you don’t over or undercook it. Remember to boil the lobster for 5 minutes per pound.
    • How do I know if my lobster is done? Cooked lobster should reach an internal temperature of at least 135 degrees Fahrenheit.

    Overhead shot of a cooked lobster inside a pot. Overhead shot of a cooked lobster inside a pot.

    Storing Leftovers

    Don’t let any of that precious lobster meat go to waste! Here’s how to store it so you can add the leftovers to eggs, pasta, or salads.

    • In the Refrigerator: Make sure to remove the lobster meat from the shell before storing it. Store any leftovers in the fridge for up to 3 days in an airtight container. 
    • In the Freezer: Boil and remove the lobster meat from the shell before freezing. Store in an airtight container for up to 6 months, although I recommend enjoying your lobster meat fresh!

    Overhead shot of a lobster tail, meat from the claw and leg on a plate with a small bowl of melted butter. Overhead shot of a lobster tail, meat from the claw and leg on a plate with a small bowl of melted butter.

    More Lobster Recipes

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  • Easy Cajun Crab Dip Recipe

    Easy Cajun Crab Dip Recipe

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Spice up your appetizer game with Cajun Crab Dip! Packed with tender crab meat, bold Cajun seasoning, and a luscious, creamy base. This dip is irresistibly rich and full of flavor. Serve this at your next gathering with your favorite crispy crackers!

    Overhead shot of cajun crab dip in a bowl on a serving platter full of crackers.

    Reason You’ll Love This Recipe

    • Bold & Flavorful: You will love the combination of cajun spices, creaminess, and flaky crab for the perfect kick.
    • Quick & Easy: Simple ingredients and just 5 minutes of prep make this Cajun crab dip a breeze to whip up.
    • Crowd-Pleaser: Always a hit at parties, game days, and gatherings. Pair it with other fun appetizers like my bacon crackers, kielbasa bites, and stuffed mushrooms.

    Ingredients Needed

    Overhead shot of labeled cajun crab dip ingredients. Overhead shot of labeled cajun crab dip ingredients.

    How to Make Cajun Crab Dip

    This Cajun crab dip is one of the easiest, most flavorful appetizers you can make! Just mix a few simple ingredients, chill or bake, and it’s ready to serve. If you love crab dips, you’ll also want to try my Crab Rangoon Dip!

    1. Make the Creamy Base: Add the cream cheese, mayo, and sour cream to a large bowl and beat with a hand mixer until smooth. 
    2. Mix in the Flavorings: Add the green onion, lemon juice, Cajun seasoning, hot sauce, and Worcestershire sauce and mix until combined. 
    3. Stir in the Crab and Serve: Add the drained crab and mix until combined. Taste and add more Cajun seasoning or hot sauce if you want it spicier and to your preference. Transfer to a serving bowl, then serve with your choice of crackers or crusty bread.
    Overhead shot of softened cream cheese, mayo and sour cream in a mixing bowl. Overhead shot of softened cream cheese, mayo and sour cream in a mixing bowl.
    Overhead shot of green onion, lemon juice, seasonings, hot sauce and Worcestershire sauce on top of the cream cheese mixture. Overhead shot of green onion, lemon juice, seasonings, hot sauce and Worcestershire sauce on top of the cream cheese mixture.
    Overhead shot of crab meat added to the cream cheese and seasoning mixture in a mixing bowl.Overhead shot of crab meat added to the cream cheese and seasoning mixture in a mixing bowl.

    Cajun Crab Dip Tips and Variations

    This delicious seafood dip is super easy to switch up and make it how you like. Here are some ideas to get you started.

    • Use Room Temp Cream Cheese! I highly recommend you use room-temperature cream cheese for the smoothest, creamiest dip. I like to set it on the counter for up to 2 hours before I prepare the dip to allow it to soften.
    • How well do I need to drain the crab? Drain the crab very well! Otherwise, the dip may end up soupy. I used the lid of the can to press down on the crab while it was still in the can until no more liquid would come out. If it’s still dripping liquid when you squeeze it, it’s not drained well enough!
    • Can I Use Imitation Crab Meat? You can substitute canned crab for imitation crab if you would like! Shred it well, chop it into fine pieces, and use it in place of the canned crab.
    • Make it spicy! Add more hot sauce to spice up the cajun crab dip to your liking.

    Angle shot of someone dipping a cracker into the cajun crab dip. Angle shot of someone dipping a cracker into the cajun crab dip.

    How to Store Leftover Crab Dip

    Cajun crab dip stores beautifully, making it perfect for enjoying over several days. The flavors meld together even more over time, so this easy appetizer will taste even better the next day!

    • In the Refrigerator: Store in the fridge in an airtight container or covered tightly with plastic wrap for up to 5 days.
    • Make Ahead: You can prepare this cajun crab dip beforehand, as long as it is served and discarded after the 5th day.

    More Easy Dip Recipes

    If you love how simple and delicious Cajun crab dip is, you’ll definitely want to try my addictive crack dip! Dips are perfect for parties, game days, or just snacking at home. Here are a few more to try next!

    Dressings, Sauces, and Dips

    Sour Cream and Onion Dip

    35 minutes

    Appetizers

    Clam Dip

    5 minutes

    Dressings, Sauces, and Dips

    The Best French Onion Dip

    40 minutes

    Dressings, Sauces, and Dips

    Taco Dip

    5 minutes

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  • Bourbon Shrimp Recipe | The Recipe Critic

    Bourbon Shrimp Recipe | The Recipe Critic

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

    Bourbon shrimp are sticky, garlicky, and packed with flavor. Sweet brown sugar and a splash of bourbon create a quick, glossy glaze that makes this appetizer (or weeknight dinner!) totally irresistible.

    Bowl of bourbon shrimp on a bed of rice. Bowl of bourbon shrimp on a bed of rice.

    Why You’ll Fall in Love with Every Bite

    • Signature Bourbon Flavor: If you loved the chicken version, this shrimp delivers the same sweet-savory bourbon flavor, caramelized in the skillet for a glossy, bourbon-kissed bite.
    • Brown Sugar Over Honey: I skip honey and use brown sugar for a richer caramel flavor that pairs better with bourbon.
    • Cornstarch for the Perfect Coat: I use a little cornstarch to thicken the sauce just enough so it clings to the shrimp!

    Ingredients for Bourbon Shrimp

    Overhead shot of labeled ingredients.Overhead shot of labeled ingredients.
    • Bourbon Substitute: If you don’t have bourbon or don’t want to use bourbon, then you can use apple cider instead!
    • Alcohol Cooks Off: The bourbon’s alcohol evaporates while cooking, leaving a rich flavor and making it kid-safe.
    • Tails Optional: Keep tails on for appetizers; remove them for an entrée.
    • Serving Options: Serve the bourbon shrimp as a party appetizer, pile it over rice or noodles for dinner, or tuck it into lettuce wraps.

    How to Make Bourbon Shrimp

    This recipe is super simple! Whisk together the marinade, let the shrimp soak up all those flavors, and then cook them quickly in a hot skillet. You’ll love how easy it is to get restaurant-quality shrimp right at home!

    1. Marinate in the Sauce: Add bourbon, soy sauce, brown sugar, and minced garlic to a large ziplock bag. Close the bag and mash it around to combine. Add peeled and deveined shrimp, then refrigerate to marinate for 30 minutes to an hour.
    2. Cook: Heat a large 14-inch skillet over medium-high heat. Remove the shrimp from the bag and reserve the marinade. Add the shrimp to the pan and cook on both sides for about 2 minutes, until they are pink and cooked through. Do NOT overcook. Remove the cooked shrimp to a plate.
    3. Simmer the Sauce: Add the marinade to the skillet and bring to a boil. Meanwhile, combine cornstarch and water in a small bowl to make a slurry.
    4. Thicken and Coat Shrimp: Add the slurry to the skillet and whisk to combine. Reduce the heat to medium and continue to simmer for 3-4 minutes, until the sauce thickens. Add the shrimp back to the skillet, then toss to coat in the sauce. Turn off the heat, then garnish the bourbon shrimp with sliced green onions and serve immediately.
    A ziplock bag with marinade and shrimp in side. A ziplock bag with marinade and shrimp in side.
    Shrimp cooking in a skillet.Shrimp cooking in a skillet.
    Marinade on the stove top simmering.Marinade on the stove top simmering.
    Cornstarch slurry being added to the marinade. Cornstarch slurry being added to the marinade.

    Alyssa’s Pro Tip

    Marinate Carefully: Shrimp are delicate, and too much time in an acidic marinade can turn them rubbery. Aim for 30 minutes; one hour max.

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    Someone using a wooden spoon to take a scoop of bourbon shrimp out of the skillet. Someone using a wooden spoon to take a scoop of bourbon shrimp out of the skillet.

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  • Crab Stuffed Mushrooms Recipe | The Recipe Critic

    Crab Stuffed Mushrooms Recipe | The Recipe Critic

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    These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. With a rich crab filling in every bite, they’re sure to be a crowd favorite!

    Side shot of a crab stuffed mushroom cut in half.

    Reasons You’ll Love This Recipe

    • Packed with Flavor: The combination of crab, cheese, and other flavorings creates a savory, irresistible filling.
    • Low-Carb: A great choice for anyone following a low-carb or keto-friendly diet.
    • Impressive Presentation: I love stuffed mushrooms for game day, parties, and the holidays because they look fancy and are sure to impress guests. Make it a complete spread with jalapeño poppers, air fryer chicken wings, and 7-layer dip!

    The BEST Appetizer

    I don’t know about you, but I love stuffed mushroom appetizers! These crab stuffed mushrooms are no exception. The creamy, savory seafood filling with a crunchy texture from the panko that just melts in your mouth! I could seriously eat the whole batch! I know you guys will love these!

    Crab Stuffed Mushroom Ingredients

    Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

    How to Make Crab Stuffed Mushrooms

    These adorable crab stuffed mushrooms are easy to prepare and taste absolutely amazing! Perfect for your next get-together, game day, or holiday celebration! Don’t have the energy to stuff mushrooms, but want that same flavor? Make my stuffed mushroom dip!

    1. Prep Mushrooms: Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper. Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushroom caps top-side down on the sheet pan.
    2. Sauté: Add the butter to a small skillet and melt over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
    3. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer until smooth. Add the egg yolk, parsley, paprika, and salt and beat until combined.
    4. Mix in Shallot Mixture: Add the crabmeat, parmesan cheese, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
    5. Transfer to a Bag: Beat in the panko, transfer the crab mixture to a large ziplock bag, and snip off the end of it.
    6. Fill Mushrooms and Bake: Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top. Bake for 25 minutes or so, until the tops begin to brown. Serve crab stuffed mushrooms warm.
    Overhead shot of washed mushrooms with their stems removed in a bowl. Overhead shot of washed mushrooms with their stems removed in a bowl.
    Overhead shot of garlic and shallots cooking in butter in a skillet. Overhead shot of garlic and shallots cooking in butter in a skillet.
    Overhead shot of the whisked cream cheese with egg yolk, paprika and salt in a mixing bowl. Overhead shot of the whisked cream cheese with egg yolk, paprika and salt in a mixing bowl.
    Overhead shot of the cream cheese mixture with cheese, crab meat, garlic and shallot mixture. Overhead shot of the cream cheese mixture with cheese, crab meat, garlic and shallot mixture.
    Overhead shot of filling ingredients mixed together. Overhead shot of filling ingredients mixed together.
    Overhead shot of someone piping crab stuffed mushroom filling into the de-stemmed mushrooms. Overhead shot of someone piping crab stuffed mushroom filling into the de-stemmed mushrooms.

    Tips for Crab Stuffed Mushroom

    Looking to elevate your crab stuffed mushrooms? Here are some helpful tips to ensure they turn out perfectly every time!

    • What kind of mushrooms should I use? I used white button mushrooms for this recipe, but you may use baby bella mushrooms (also called cremini mushrooms).
    • How do I avoid soggy crab stuffed mushrooms? Sometimes, stuffed mushrooms can end up soggy due to their high water content. Avoid this by partially baking the mushrooms before they are filled. Clean and destem the mushrooms and place them top down on a parchment or aluminum foil-lined baking sheet. Bake at 375 degrees Fahrenheit for about 15 minutes, until the mushrooms release their water and fill with liquid. Tip off the liquid and pat the mushrooms dry with paper towels then proceed to fill them with the crab mixture. Bake as directed. This can be done up to 24 hours before filling them with the crab.
    • Can I use Imitation Crab? I used canned lump crab meat for this filling. But you can use shredded and finely chopped imitation crab. Reduce the amount of panko breadcrumbs to ½ cup, only adding more if needed to absorb any excess liquid. Imitation crab has significantly less moisture than canned crab, so less panko will be needed.
    • How do I brown the tops better?  Sometimes, the tops of the mushrooms take a while to brown. You can turn the broiler to HIGH and broil for 2-3 minutes until the tops are a deep golden brown. Be sure to keep a close eye on them so they don’t burn!

    Overhead shot of baked crab stuffed mushrooms on a serving plate. Overhead shot of baked crab stuffed mushrooms on a serving plate.

    Make Ahead Instructions

    • Prepare Ahead: These crab stuffed mushrooms are great for preparing ahead of time! You can prepare them all the way through step 8 up to 24 hours in advance. Place the filled mushrooms in an airtight container lined with 1-2 paper towels on the bottom. This prevents them from rolling around as well as absorbing any excess moisture. Store in the refrigerator until you are ready to bake them. Give the mushrooms an additional 5-8 minutes or so to bake since they will be chilled and will need more time to cook through.
    • Storing Leftovers: These are best served fresh, so I don’t recommend storing leftovers. If you do end up storing them, keep them in an airtight container in the fridge for 2-3 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes or in the air fryer at 370 degrees Fahrenheit for 4-5 minutes.

    Close up shot of crab stuffed mushrooms. Close up shot of crab stuffed mushrooms.

    More Mushroom Recipes

    Dinner

    Mushroom Lasagna

    55 minutes

    Soup

    Mushroom Bisque

    55 minutes

    Side Dishes

    Creamy Mushroom Risotto

    1 hour 30 minutes

    Mushroom gravy cooking in a large skillet.Mushroom gravy cooking in a large skillet.

    Dressings, Sauces, and Dips

    Homemade Mushroom Gravy

    20 minutes

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