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These easy smoked salmon tater tot bites are quick and easy, ready in just 40 minutes! They're sure to be a guest favorite at your next game day, BBQ, or casual gathering!

These delicious bites feature a crispy tater tot cup filled with a creamy dill sauce, topped with smoked salmon, and garnished with fresh dill. The combination of crunchy, creamy, and savory flavors makes them a standout appetizer that’s sure to wow your guests.

The salmon we used in this recipe

We're using this beautiful hot-smoked salmon in this appetizer. It is firm, a little on the drier side, and breaks into beautiful pieces perfect for this smoked salmon tater tot bites recipe.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

How to make smoked salmon tater tot bites

How to form the tater tot cups

Forming the tot cups is actually very easy. We found the following items all worked to press the tots into a cup shape.

• Use the back of a small spoon to press the tots around the sides and bottom of the muffin cup. This requires some focus to prevent pressing the tip of the spoon into the tot creating a "line or cut" in the tot.
• Press the bottom of the shot glass into the tots to form the cup. A normal shot glass was a little too large for the mini muffin pans, making this our least favorite tool.
• A  tart shaper is perfect for pressing the tater tots into the mini muffin pans. There are many different sizes and types of tart shapers, and even though we typically avoid single-purpose tools, this was our favorite tool for forming mini tot cups.

To create the tater tot cups, use a mini muffin tin and place frozen tots into each cup. Bake until softened, then press them down to form a cup shape. (See above for information on forming the cup shape.) We found that warming the frozen tots in the oven before pressing them was easier than trying to mold thawed - cold or room temperature, tots.

Place the muffin pan with the tot cups back in the oven and continue baking until the tot cup is crispy and golden brown.

Remove the crispy tater tot cups from the muffin tin and cool on a wire rack.

Make the sauce

While the tater tot cups are baking, make the dill sauce by mixing sour cream, Greek yogurt, fresh chopped dill, and lemon juice in a bowl. Stir until smooth, then refrigerate until it’s time to assemble.

Assemble the smoked salmon tater tot bites

To assemble, take a crispy potato cup and add a small spoonful of dill sauce at the bottom. Layer with smoked salmon, top with a dab of sauce, and finish with a sprig of fresh dill for a beautiful presentation.

Make ahead tips

This smoked salmon tater tot bite recipe is an excellent make-ahead option. Bake the tater tot cups, let them cool completely, and store in an airtight container in the refrigerator for up to four days - do not top with sour cream or smoked salmon. Before serving, reheat the cups in a 400°F oven until crisp (3-6 minutes), remove crispy tot cups from the pan, and cool on a wire rack. Once cooled, add the sauce, salmon, and garnish.

Substitutions

Use your smoked salmon of choice. We like hot-smoked salmon, but lox, gravlax, or cold-smoked salmon will also all work.

For the sauce, you can use all sour cream instead of Greek yogurt for a milder flavor. We don’t recommend using only Greek yogurt, as its tanginess might overwhelm the dish.

We use fresh dill in this sauce, but dried dill will also work.

More appetizers with smoked salmon or tater tots

Some FAQ's

📖 Recipe

Smoked Salmon Tater Tot Cups

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• Author: Rhonda
• Total Time: 40 minutes
• Yield: 24 bites 1x

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Description

These easy smoked salmon tater tot bites are quick and easy, ready in just 40 minutes! They're sure to be a guest favorite at your next game day, BBQ, or casual gathering!

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Ingredients

Scale 1x2x3x

• 48 tater tots (about 1 pound)
• ½ pound smoked salmon (use lox, gravlax, cold- or hot-smoked salmon)

Sauce

• 3 Tablespoons sour cream (45 grams)
• 2 Tablespoons Greek Yogurt (28 grams)
• 1 Tablespoon chopped fresh dill, plus more for garnish
• 1 teaspoon fresh lemon juice

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Instructions

Make the tater tot cups

1. Preheat oven to 425°F.
2. Place 2 frozen tots in each cup of the mini muffin pans.
3. Place in a preheated 425°F oven for 8 minutes or just until the tots are soft and thawed.
4. Remove muffin pan from the oven.  
5. Press down on the heated tater tots forming a cup and pressing the tots together. Use a mini tart shaper, spoon, or shot glass. (See post above for more information about each tool.) Press down until the tot cup is formed making sure the bottom is not too thin
6. Place the muffin pan back in the oven and bake for an additional 18-24 minutes or until the tot cup is crispy, golden brown. 
7. Remove from the oven and gently remove from the muffin pan. Use a spoon to scoop the cup out if needed.
8. Let cool. 

Make the sauce

1. While the tater tot cups are baking, make the sauce. Combine sour cream, Greek yogurt, chopped fresh dill, and lemon juice in a medium bowl.
2. Mix until well combined. Refrigerate until ready to assemble your smoked salmon tater tot cups. 

Assemble the smoked salmon tater tot cups

1. Break or cut the smoked salmon into smaller pieces.
2. Place some of the sauce into the bottom of the cooled tot cup and top with some smoked salmon.
3. Top the smoked salmon with a small dab of dill sauce and fresh dill leaves.
4. Serve. 

Notes

Salmon. We used a hot-smoked salmon, but lox, gravlax, or cold-smoked salmon will also work in these smoked salmon potato cups.

Substitute sour cream for the Greek yogurt in the sauce - using all sour cream, for a slightly less tangy sauce.

Make ahead of time. Bake the tot cups as directed, remove from the muffin tin and cool completely. Do not top with sour cream or salmon. Store in an airtight container in the fridge for up to 4 days. Crisp up in a 400°F oven, then proceed with assembly instructions. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 tot cup
• Calories: 43
• Sugar: 0.3 g
• Sodium: 153.9 mg
• Fat: 2.5 g
• Carbohydrates: 3 g
• Protein: 2.1 g
• Cholesterol: 3.1 mg

This smoked salmon canapé is a must have recipe! Perfect for fancy holiday gatherings or casual get-togethers with friends, it's easy to make and ready in just 20 minutes.

These elegant canapés with smoked salmon are sure to impress your guests! Made with bite-sized squares of bread, a creamy cheese spread, crisp cucumber slices, and rich smoked salmon, they’re a perfect balance of flavor and texture.

Whether you’re hosting a festive holiday party or a casual gathering, these easy-to-make bites are guaranteed to be a hit. Ready in minutes and effortlessly stylish, they’re a delicious addition to any appetizer spread!

Let's talk smoked salmon

Lox, gravlax, cold-smoked, and hot-smoked salmon are all called smoked salmon, but they are different.

• Lox, usually made from the belly of the salmon, is cured in brine but never actually smoked. It usually has more of a raw texture and is saltier than cold-smoked or hot-smoked salmon. 
• Gravlax, made with the same process as lox, is seasoned with other ingredients like dill, salt, and sugar.
• Cold-smoked and hot-smoked salmon are actually cooked and can be cured or brined first.
  • Cold-smoked salmon, cooked at a low temperature for up to 12 hours, is more delicate than hot-smoked salmon.
  • Hot-smoked salmon, cooked at a higher temperature for only a few hours, has a drier, flakier texture than the other smoked salmon.

Looking for other creative ways to enjoy your smoked salmon gift?
Try our Smoked Salmon Spread,
an easy and delicious appetizer that’s perfect for any occasion!

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Step-by-step instructions

This appetizer is super easy to make and comes together in no time. With three simple steps, you'll be savoring these delicious canapés with smoked salmon and cream cheese spread in just minutes!

1. Make the spread

In a mixing bowl, combine the cream cheese, Greek yogurt, capers, and chives. Stir until completely combined. For easier mixing, let the cream cheese soften slightly at room temperature before mixing.

2. Prep the other ingredients

These canapés are made with bite-sized, crustless bread. We used a french loaf, with small, oval slices, but the process is the same no matter the bread type. The number of bite-sized squares per slice will vary depending on the size of your bread. Start by removing the crusts, then cut the bread into bite-sized squares, approximately 1 ½ x 1 ½ inches.

Next, slice the cucumbers into thin rounds, then cut each round in half. If using an English cucumber, there's no need to peel it, but if using other types, you may want to peel the skins as they can be tough.

Finally, slice or break the salmon into smaller pieces.

3. Assemble

We’ve provided two simple methods for adding the cream cheese mixture to the bread slices—choose the one that works best for you. Both are quick, easy, and effective.

1. Spreading Method: Use a spreader or knife to evenly spread about a teaspoon of the cheese mixture onto each bread square.
2. Piping Method: Place the cheese mixture into a piping bag fitted with a large round or star tip, or use a Ziploc bag (cut the tip off to create your own piping tip). Pipe the cheese mixture onto the bread squares.

Top each cheese-spread bread square with a half slice of cucumber, then add a piece of smoked salmon. Finish with a garnish of fresh chives and serve.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

These smoked salmon canapés are best served the day they're made. However, if stored within the FDA recommended timeframe, they will last in an airtight container in the refrigerator for up to a day. Keep in mind that the bread may soften from the cheese mixture and the salmon and cucumber may dry out a bit.

Some other favorite seafood appetizers

FAQ's

📖 Recipe

Smoked Salmon Canapés

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No reviews

• Author: Rhonda
• Total Time: 20 minutes
• Yield: 24 pieces 1x

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Description

This smoked salmon canapé is a must have recipe! Perfect for fancy holiday gatherings or casual get-togethers with friends, it's easy to make and ready in just 20 minutes.

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Ingredients

Scale 1x2x3x

SPREAD

• ¼ cup cream cheese
• 2 Tablespoons Greek yogurt (28 grams)
• 1 Tablespoon capers, rinsed, drained, and chopped
• 1 Tablespoon chopped chives, plus more for garnish
• 1 teaspoon fresh lemon juice

CANAPÉS

• 12 thin slices of English cucumber (no peeling necessary!)
• ¼ pound smoked salmon (NOTE: you might not use all of this)
• 1 loaf french, rye, or pumpernickel bread

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Instructions

1. MAKE SPREAD. 
   Add cream cheese, Greek yogurt, chopped capers, chopped chives, and lemon juice to a mixing bowl.
   Use a hand mixer to whip the cream cheese until smooth. If it isn’t spreadable with a knife, stir in additional Greek yogurt, a teaspoon at a time, until you have the desired consistency.  

2. PREP INGREDIENTS.
   Slice bread into thin slices if not sliced.
   Remove the crust, and cut each slice into 1 ½ x 1 ½ inch squares until you have 24 squares.
   Cut the slices of English cucumber in half so you have at least 24 pieces of cucumber.
   Break or cut the salmon into pieces.

3. ASSEMBLE.
   Use a piping bag or knife to add about 1 teaspoon of the cream cheese spread onto each bread square.
   Place 1 piece of halved cucumber on top of the spread.
   Top each cucumber slice with a piece of smoked salmon.
   Garnish with chives and serve.
   

Notes

For easier mixing of the spread, let the cream cheese soften slightly at room temperature before mixing. Mix by hand or use a hand mixer to save time.

Substitutions. Swap rye or pumpernickel bread for french bread. Use fresh dill, parsley, or green onion instead of chives. Substitute mayo or sour cream for the Greek Yogurt. 

Make ahead tips. These canapés are best served the same day they're made, but they can be stored in the fridge (covered tightly) for a few hours before serving. The following steps can be done in advance and stored in airtight containers in the fridge: 2 days in advance - cut bread squares and slice the cucumbers, 5 days in advance - make the cheese spread and break apart salmon.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Assembly
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 48
• Sugar: 0.5 g
• Sodium: 65.9 mg
• Fat: 1.7 g
• Carbohydrates: 4.1 g
• Protein: 3.2 g
• Cholesterol: 10 mg

If you're planning a gathering and want appetizers that make a splash, smoked salmon is your secret weapon! From classic spreads to creative crostinis and elegant bites, this roundup of appetizers with smoked salmon has something for every palate and occasion.

Smoked salmon pairs beautifully with a variety of ingredients, making it ideal for creating a range of crowd-pleasing appetizers! These easy smoked salmon appetizer recipes have something for every occasion, whether you're hosting a holiday party, brunch, or casual get-together, these recipes are sure to impress your guests while being easy to prepare.

There are different types of smoked salmon

There are a few different types of smoked salmon, each with unique qualities and methods of preparation. While the type of salmon may vary, today's classifications of smoked salmon reflect distinct characteristics, flavors, and textures based on the smoking and curing process used.

• Lox, traditionally made from the belly of the salmon, is cured in brine but never actually smoked, giving it a saltier, more raw texture. It resembles thinly sliced raw salmon.
• Gravlax is made with the same process as lox, but it's seasoned with other ingredients like dill, salt, and sugar.
• Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
  • Cold-smoked salmon is cooked at a low temperature for up to 12 hours. It is more delicate than hot-smoked salmon.
  • Hot-smoked salmon is cooked at a higher temperature for only a few hours and it has a drier, flakier texture.

We've noticed on the East Coast and much of the Midwest, smoked salmon often brings to mind lox or gravlax, while the West Coast, it's usually cold- or hot-smoked salmon. Both are delicious but have distinct flavors and textures, so not all recipes are interchangeable. Be sure you select a recipe that works with the type of smoked salmon you are using.

6 ways to use smoked salmon (without a recipe!)

We've included smoked salmon appetizer recipes, but it's also delicious in a variety of other ways!

1. Add to a crisp green salad.
2. Break into potato or broccoli soup or chowders.
3. Serve on a sandwich with artisan bread, cucumbers, tomatoes, and sandwich spread of your choice.
4. Add to scrambled eggs.
5. Serve on a bagel with cream cheese, fresh dill, and capers.
6. Fill a taco shell and add your favorite toppings.

Our Favorite Recipe

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be this Smoked Salmon Spread with Buttery Crostini.

Quick and easy to make, served on buttery, toasted crostini it's a perfect appetizer for any occasion; holiday gatherings, family get-togethers, or any time you want to impress!

Recipes for Smoked Salmon Appetizers

This collection features some of our favorite smoked salmon appetizer recipes from our archives, plus a few delicious ideas from other recipe developers!

Smoked Salmon Tart

A light and flaky puff pastry crust, layered with a lemon caper cream cheese and buttery smoked salmon for a simple yet elegant tart that's perfect for special occasions and is ready in 30 minutes!

Recipe & Photo: Coley Cooks

Smoked Salmon Tart

Smoked Salmon Spread

This smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! Impress your guests at your next get together.

Smoked Salmon Spread

Smoked Salmon Cakes

These easy smoked salmon patties are a delicious and versatile option that can be served as an appetizer or as a main dish!

Recipe & Photo: Our Love Language is Food

Smoked Salmon Cakes

Smoked Salmon Dip in Cucumber Cups

This easy smoked salmon dip makes a simple but elegant appetizer! Serve it as a salmon spread on toast or inside refreshing cucumber cups.

Recipe & Photo: Life As A Strawberry

Smoked Salmon Dip in Cucumber Cups

Smoked Salmon Polenta Pancakes

The tang of smoked salmon and creamy horseradish paired with the pillowy polenta pancake and chive garnish creates the perfect combination for the taste buds.

Recipe & Photo: The Mindful Hapa

Smoked Salmon Polenta Pancakes

Smoked Salmon Platter

Whether you are serving brunch or an appetizer, this easy Smoked Salmon Platter is the perfect plate!

Recipe & Photo: Little Sunny Kitchen

Smoked Salmon Platter

Smoked Salmon and Cream Cheese Crackers

Smoked salmon and cream cheese cracker bites are topped with cucumber and arugula to make the perfect bite-size snacks.

Recipe & Photo: Ahead of Thyme

Smoked Salmon and Cream Cheese Crackers

Smoked Salmon Bites Appetizer with Cucumber

Ideal for your next dinner party or happy hour, these Smoked Salmon Bites with cucumber are a delicious and easy appetizer.

Recipe & Photo: Homemade Happy Hour

Smoked Salmon Bites Appetizer with Cucumber

Add a vegetarian holiday appetizer option to your table with
this festive Feta, Cilantro, and Roasted Red Pepper Spread recipe.

Frequently Asked Questions

We hope you loved this guide to smoked salmon appetizers! If you have any questions, drop a comment below. For more easy ideas to help you entertain with confidence, visit our full recipe index.

More Recipes for Entertaining

This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your next holiday gathering, family get-together, or any time you want to impress!

This recipe for smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! It's delicious served on top of crostini, veggies, or made into a sandwich! Impress your guests at your next get together.

The salmon we used in this recipe

We're using this beautiful hot-smoked salmon in this smoked salmon spread recipe. It is firm and a little on the drier side. Holds up great when combining with a creamy base.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

There are a number of ingredients in this spread recipe and we want to highlight a few of them.

• We recommend using a cold- or hot-smoked salmon in this recipe, they'll hold up in the creamy base. We used a hot-smoked salmon.
• Greek yogurt and sour cream make up the creamy base for this spread. You can substitute mayonnaise for the yogurt if preferred, but we recommend keeping the sour cream for best texture and flavor.
• Capers add a hint of salty, tangy flavor to this spread while also providing some texture.
• Sliced baguette and butter are used for the crostini. You could also use a more traditional crostini like in this Homemade Crostini or a bruschetta.

Step-by-step instructions

We mentioned that this recipe is very easy and quick to make.
It is ready in just minutes and has just a few steps.

Make the smoked salmon spread

Place the diced shallot, celery, and capers in a bowl with chopped chives, sour cream, Greek yogurt, fresh lemon juice, salt, and pepper and stir until well combined (image 1 & 2).

Break the smoked salmon up into large pieces, look for and remove any bones. Place in the bowl with the mixed ingredients (image 3). Gently stir until well combined (image 4).

Make the crostini

Butter one side of each baguette slice and place, butter side up, on a baking sheet. Broil for 2-5 minutes, watching closely until they turn golden brown. Depending your oven's consistency, you might need to remove some slices as they brown and return the sheet pan to the oven to finish browning the rest.

These crostini differ slightly from our homemade crostini. We're using butter on each baguette slice and broiling just until the tops are crispy and golden brown, while the bottoms stay slightly softer.

We recommend setting a timer for 2 minutes and then watching
continually until they are done so they don't burn.

Make ahead tips

This spread is great made ahead of time! Store in an airtight container in the refrigerator for up to 5 days, and just give a quick stir before serving.

For the crostini, it's best to prepare them on the same day, but they can be made up to a day in advance. Re-crisp them up in a hot oven for a few minutes before serving.

Substitutions

Use red onion instead of shallot for a sharper flavor, or substitute mayonnaise for the Greek yogurt for a little less tanginess. Use green onions or parsley in place of the chives.

Serve the spread with sliced baguette, bagel chips, or fresh veggies like celery, snap pods, carrots, jicama, or sliced bell peppers instead of crostini.

While smoked salmon adds a deep, savory flavor, you can also use baked salmon for a slightly different, but equally delicious, twist!

Some other favorite appetizers

Love smoked salmon? Try our delicious Smoked Salmon Tater Tot Bites!

FAQ's

📖 Recipe

Smoked Salmon Spread

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No reviews

• Author: Rhonda
• Total Time: 15 minutes
• Yield: 1 ½ cups 1x

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Description

This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your next holiday gathering, family get-together, or any time you want to impress!

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Ingredients

Scale 1x2x3x

FOR SALMON SPREAD

• 3 Tablespoons finely chopped shallot
• ¼ cup finely diced celery
• 1 Tablespoon rinsed and chopped capers
• 2 Tablespoons chopped chives
• ¼ cup sour cream (60 g)
• ¼ cup Greek yogurt (56 g)
• 1 teaspoon lemon juice
• Salt and pepper to taste
• ½ pound smoked salmon

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Instructions

TO MAKE THE SALMON SPREAD

1. Add chopped shallot, finely diced celery, chopped capers, chopped chives, sour cream, Greek yogurt, and lemon juice in a mixing bowl. Stir until well combined. 
2. Add salt and pepper to taste and stir.
3. Break up smoked salmon and add to the bowl. Stir to combine the salmon with the other ingredients. 
4. Cover and refrigerate until ready to serve. 

TO MAKE THE CROSTINI

1. Heat oven to broil.
2. Butter one side of each baguette slice and place butter side up on the baking sheet. 
3. Broil 2-5 minutes until golden brown. Set a timer for 2 minutes and then watch continually so they don’t burn. 
4. Remove from oven and serve with spread.

Notes

Salmon. Use a cold- or hot-smoked salmon in this recipe, as they have a distinct flavor and texture that works well in this spread. We don't recommend using lox or gravlax, as their taste and texture  aren't ideal for this dish.

Make ahead. The crostini is best made the day of serving, but they can be made up to 1 day in advance and re-crisped in a hot oven for a few minutes. Make the spread up to 5 days in advance and store in an airtight container in the fridge. 

Serve on crostini, fresh veggies (pea pods, sliced bell peppers, cucumber slices, celery), sliced baguettes, or bruschetta.

Leftovers are great the next day on a sandwich! Make sure you are within the FDA guidelines for perishable food before saving.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 125
• Sugar: 1.3 g
• Sodium: 383.1 mg
• Fat: 3 g
• Carbohydrates: 18.5 g
• Protein: 6 g
• Cholesterol: 7.2 mg

Impress your guests with these delicious and elegant crab stuffed shrimp. A perfect appetizer or main dish for holiday gatherings, date nights, or special occasions.

This crab stuffed shrimp recipe is like a crab cake tucked inside a jumbo shrimp, all wrapped up in a buttery hug! Ready in just 35 minutes, these extra jumbo shrimp stuffed with crab are an elegant treat for hectic weeknights, company dinners, holidays, or special gatherings. Easy to make, delicious to eat. Serve with homemade dill dip (recipe included).

Let's talk shrimp

What's the difference between shrimp and prawns?

Shrimp and prawns are similar in appearance but are actually different animals with some key physical differences. One visible difference is that prawns have straighter bodies because their structure doesn't allow them to curl like a shrimp. Typically, prawns are larger and have a slightly sweeter flavor compared to shrimp.

Shrimp sizes

The numbers on a bag of shrimp indicate how many shrimp to expect in a pound. According to Wild American Shrimp, here's a general guide on shrimp sizes:

• 61 - 70 shrimp per pound - Extra small
• 51 - 60 shrimp per pound - Small
• 41 - 50 shrimp per pound - Medium
• 31 - 35 shrimp per pound - Large (good size to price balance)
• 26 - 30 shrimp per pound - Extra Large (good size- to price balance, commonly found in stores)
• 16 - 20 shrimp per pound - Extra Jumbo (used in this recipe)
• 13 - 15 shrimp per pound - Colossal (up to 6 inches, suitable as a main course)
• Under 12 shrimp per pound - Super Colossal (up to 6 inches, great as a main course)
• Under 10 shrimp per pound - Extra Colossal (up to 8 inches)

These numbers and names may vary slightly by brand but generally follow these groupings.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

• We recommend using extra jumbo shrimp (sometimes called a super jumbo shrimp) or large prawns. Easy-peel, deveined shrimp are easiest - just peel and butterfly, no need to devein.
• Being in the Pacific Northwest, we used Dungeness crab for this recipe, but blue crab is equally delicious. Any crab meat - lump or claw - will work well, just be sure to check for and remove any shells or cartilage pieces.
• A small amount of bread crumbs helps the crab mixture hold together.
• Fresh dill and a dash of fresh lemon juice add some freshness to this dip.
• We like Old Bay Seasoning, but your favorite seafood seasoning will also work.
• Don't skip the dry ground mustard and Worcestershire sauce - they really enhance the flavor.

Make the homemade dill dip

Begin by gathering fresh chopped dill, fresh lemon juice, mayonnaise, sour cream, salt, and pepper (images 1 & 2) for this homemade dill dip. In a small bowl, combine all ingredients, seasoning with salt and pepper to taste (image 3) and stir until well combined (image 4). Store in an airtight container in the refrigerator until ready to use or for up to 4 days.

Mix the crab stuffing

Add the egg, mayo, seasonings, bread crumbs, Worcestershire, and green onion to a bowl (image 1). Stir until all the ingredients are well mixed (image 2), then gently fold in the crab meat (image 3) and stir until evenly mixed (image 4).

Butterfly the shrimp

Gather your extra jumbo shrimp (image 1) and peel, and devein if necessary. Using easy-peel, deveined shrimp, can make this step quicker, as it eliminates the need to devein each shrimp. You can leave the tails on for presentation or remove them to keep things simpler for guests. It can be annoying trying to find a place to dispose of shrimp tails when at a party.

Once peeled, use a sharp knife to butterfly the shrimp by making a shallow cut along the back, starting about ¼ inch from the tail (image 2) and stopping just before slicing through the bottom. The shrimp should open like a book (image 3).

Repeat with each shrimp (image 4), rinse in fresh water, and set aside until ready to fill.

Stuffing the shrimp

Open one of the butterflied shrimp flat, like a book (image 5). Gently press about 2 teaspoons of filling together in your hand - to hold its shape - and place it on the opened shrimp. Arrange in a buttered baking dish (image 6). Repeat with remaining shrimp and filling (image 7). Before baking, brush melted butter over the tops of the filled shrimp (image 8).

Bake until the shrimp are fully cooked and the crab mixture is golden brown.

Substitutions and additions

If extra jumbo shrimp aren’t available, smaller shrimp can be used, you'll have more servings—just adjust the bake time and add a bit more bread crumbs to help keep the filling in place.

For a tangier twist, swap Greek yogurt for mayo in the dip and crab filling.

Use your preferred seafood seasoning in place of Old Bay, and substitute stone-ground or Dijon mustard for dry ground mustard if desired.

Some other favorite appetizers

FAQ's

📖 Recipe

Crab Stuffed Shrimp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rhonda
• Total Time: 35 minutes
• Yield: 18 1x

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Description

Impress your guests with these delicious and elegant crab stuffed shrimp. A perfect appetizer or main dish for holiday gatherings, date nights, or special occasions.

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Ingredients

Scale 1x2x3x

DILL DIP

• 2 Tablespoons fresh dill, chopped
• ¼ cup (65 grams) sour cream
• 2 Tablespoons (28 grams) mayo
• 2 teaspoons lemon juice
• Salt and pepper to taste

CRAB FILLING

• ¼ cup chopped green onion
• ¼ cup bread crumbs
• 1 egg
• ¼ cup (52 grams) mayonnaise
• 2 teaspoons Worcestershire sauce
• ¾ teaspoon dry ground mustard
• ¾ teaspoon Old Bay seasoning (or a similar seafood seasoning)
• salt and pepper to taste
• 1 pound crab meat, drained, and sorted for shells and cartilage

SHRIMP

• 18 extra jumbo shrimp (16-20 shrimp per pound)
• 2 Tablespoons butter, melted
  

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Instructions

PREPARATION

1. Preheat the oven to 400°F.

MAKE DILL DIP

1. In a medium bowl stir the dill, sour cream, mayonnaise, and lemon juice until well combined. Add salt and pepper to taste.
2. Refrigerate until ready to serve. NOTE: This can be made up to 4 days in advance.

MAKE THE CRAB FILLING

1. In a large bowl, combine green onion, bread crumbs, egg, mayonnaise, Worcestershire, dry mustard, Old Bay, salt, and pepper. Stir until well combined.
2. Add crab meat and gently fold into the mixture evenly mixed.

PREPARE THE PRAWNS

1. Peel and devein the shrimp. Using easy-peel, deveined shrimp, can make this step quicker! Leave the tails on or remove them - your preference.
   To peel, grip the tail of the shrimp and gently peel the shell around the shrimp to remove it.
   To devein, use a knife to remove the dark vein running down the back of the shrimp.  
2. Lay the peeled, deveined shrimp flat on the cutting board. Use a sharp knife to butterfly the shrimp
   To butterfly, start about ¼ inch from the tail, make a shallow cut along the back, and stop just before slicing through the bottom of the shrimp. The shrimp should open like a book.
3. Repeat with remaining shrimp and then rinse them in clear water

STUFF THE SHRIMP AND BAKE

1. Open the butterflied shrimp flat, like a book.
2. Gently press about 2 teaspoons of crab filling in your hand to hold it together, place on the flattened shrimp, and place in a buttered dish. Repeat with remaining shrimp. 
3. Brush the tops of the crab mixture and shrimp with melted butter.
4. Bake at 400°F for 12-15 minutes or until the shrimp are done - the shrimp should be white instead of the gray color when raw.
5. If the crab mixture is not golden brown, place under the broiler the last 1-2 minutes - but watch constantly to prevent burning. 
6. Serve immediately with the dill dip or your favorite sauce.

Notes

Shrimp vs. prawns. Shrimp and prawns, while different animals, are very similar and the terms are frequently interchanged. Both will work here.

Size of shrimp. The numbers used to reference shrimp (and prawns) refer to how many are in one pound. We recommend a 16-20 size shrimp (extra jumbo) for this appetizer. If you can't find an extra jumbo size, a large shrimp size will work, 31-35 per pound - you'll just have more servings.  

Crab. Blue crab (from East Coast), Dungeness crab (from West Coast), lump or claw meat all work great for this appetizer. If fresh crab isn't available, choose refrigerated, fresh-labeled crab meat, and avoid imitation crab (which is processed fish meat, not real crab).

Favorite Riffs. Use Greek yogurt instead of mayo. Substitute stone-ground or dijon mustard for the dry ground mustard. Add a dash or two of hot sauce to the crab filling. Serve with lemon slices.

Leftovers. If within the 2 hour FDA guideline for saving perishable food, store in an airtight container in the fridge overnight. These would be great cut into pieces (remove the tails if you left them on) and toss with some pasta and sauce like in this White Wine Shrimp Alfredo or this Lemon Garlic Fish Pasta.

Make ahead tips. Make the dill dip up to 4 days in advance. Make the crab filling up to 2 days in advance. Store both in an airtight container in the refrigerator. Butterfly shrimp up to 1 day in advance.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shrimp
• Calories: 96
• Sugar: 0.3 g
• Sodium: 417.5 mg
• Fat: 5.9 g
• Carbohydrates: 1.8 g
• Protein: 9 g
• Cholesterol: 69.3 mg

Amaze your guests with homemade appetizer crab cakes. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

When you want to impress your friends, reach for this easy mini crab cake appetizer recipe. We've made thousands of these crab cakes for our clients and guests and they're always the hit of the party!

LET'S TALK CRAB!

The star of this appetizer is the crab! There are over 4,500 species of crab worldwide. In the United States we mostly find 2 types of crab; Dungeness crab (from the West Coast) and blue crab (from the East Coast and Gulf Coast). We also find types of crab meat; lump meat (mostly from the body of the crab) and claw meat (from the claws of the crab).

Lump crab meat can be from any type of crab, is fairly easy to find, and is usually less expensive than one specific type of crab; like Dungeness or blue. It is an excellent choice for crab cakes due to it's price and the way it holds up when mixed with other ingredients. Claw meat is not as easily found and can be smaller pieces or crab meat, but if you find fresh claw meat, it will definitely work in these crab cakes. Since claw meat sometimes comes in small pieces, mix it in after combining all the other ingredients.

Being in the Pacific Northwest, we used Dungeness crab for this recipe, but we've made this with blue crab and lump crab meat and it is equally delicious! Since we shelled our own crab, we used the meat from the entire crab.

While it's not always possible to shell your own crabs, it is possible to get fresh crab meat. Look for pasteurized crab meat in the refrigerated seafood section of your store (ask at your meat counter if you need help). It should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab (which is not true crab, but processed fish meat).

Love seafood? Try our Spicy Prawns on a Grilled Polenta Cake!
Want more crab? Our Hot Crab Artichoke Dip is mouthwatering!

INGREDIENTS

See the recipe card below for a full list of ingredients and quantities.

• Crab. Being in the Pacific Northwest, we used Dungeness crab, but blue crab or lump crab meat also works great.
• Bread crumbs. We keep a container of homemade bread crumbs (from leftover bread) in the freezer and thaw when needed for recipes, purchased bread crumbs work just as good. We like the softer texture of basic bread crumbs versus panko bread crumbs in this recipe, but panko will work in a pinch.
• Greek yogurt. The tang from the Greek yogurt adds another layer to this appetizer, but you can also use mayonnaise.
• Spices. Old Bay, dry mustard, and Worcestershire sauce round out the flavor in these appetizer crab cakes.

HOW TO MAKE CRAB CAKE APPETIZERS

Make crab cake mixture

Start by mixing all your ingredients in a large mixing bowl. (image 1) NOTE: you can mix the binders and spices (everything except the crab meat) together first and add the crab meat in last to ensure everything is mixed well.

Form mini crab cakes

Now that everything (including the egg!) is well mixed (image 3) we portion out our individual crab cakes in a small appetizer size. (image 4) You can do this with a spoon, by hand, or with a cookie scoop, like this 1 Tablespoon scoop we used.

Once all the crab mixture is portioned out, it's time to form them into 'cakes'. This is done by pressing each portioned piece into a small disc. You still want each cake to be about ½ - ¾" thick. If the crab mixture is sticking to your hands, dip them in some cold water.

Cook the crab cake appetizers

Once all of your crab mixture is portioned and formed into bite-sized appetizers (image 5), it's time to start cooking them. We are going to fry them on the stovetop in a little oil to get a nice crispy crust on each crab cake. NOTE: They can also be baked in the oven, see notes below. Melt some butter (ghee or canola oil) in a heavy duty skillet over medium high heat. (image 6) Place a single layer of crab cakes in the skillet (image 7) leaving enough room to turn them over as they cook. Allow 2-4 minutes per side, turn the crab cakes over (image 8) and cook the other side.

FAVORITE RIFFS

Bake instead of fry. While we like the crispy texture we get from frying these crab cake bites, they are equally good baked in a hot oven. Place a baking sheet in the oven while preheating to 400°F. Spray one side of the crab cakes with cooking spray. Once the oven is heated, carefully remove the baking sheet from the oven and place the crab cakes, sprayed side down, on the baking sheet. Spray the tops of the crab cakes and return the baking sheet to the oven. Bake crab cakes for about 15 minutes until the bottoms are golden brown and crisp. Turn the crab cakes over and bake another 5-10 minutes to crisp up the other side.

Make the crab cakes any size you like. We're focusing on bite-sized appetizers with these crab cakes, but you can make them any size; medium size is great served on top of a salad and large crab cakes make a delicious entrée.

Substitute stone-ground (or Dijon) mustard for the dry mustard. Use mayonnaise instead of Greek yogurt. Add some small-diced red bell pepper to the crab cake mixture.

HOW TO SERVE APPETIZER CRAB CAKES

We recommend serving the crab cakes warm, but they can also be served cold with a salad. If on a buffet, heat and serve in small batches as needed or use a chafing dish to keep them warm. If using a chafing dish, line the food pan with a linen napkin to keep the crab cakes from getting soggy.

Serve with a side of dipping sauce. We like all of the following sauces with these crab cakes.

• Red pepper aioli - easy version: blend roasted red peppers with a little lemon and mayonnaise (or Greek yogurt)
• Tartar sauce - mayonnaise, lemon, relish or chopped pickles and some herbs (dill or tarragon)
• Lemon wedges - cut a lemon into wedges
• Lemon and dill Greek yogurt sauce - Greek yogurt, dill, lemon
• Dijon aioli - mayo, Dijon mustard, dash of lemon

MAKE AHEAD TIPS AND STORING CRAB CAKES

This is a great make ahead appetizer! Cook as needed or cook ahead of time and reheat as needed.

• Uncooked. Form the crab cakes, place in single layers between parchment paper, and store in an airtight container in the refrigerator, up to 3 days, or freeze, up to 2 months. When ready to cook follow the directions in the recipe. If frozen, thaw in the refrigerator before cooking.
• Cooked. Cook the crab cakes and store in an airtight container in the fridge for up to 5 days or freeze up to 2 months. Lay appetizer crab cakes in a single layer on a baking sheet and reheat in a preheated 350°F oven until warmed through, about 5-10 minutes. You can place a wet (not dripping wet) paper towel over the crab cakes when reheating to help prevent them from drying out. NOTE: we freeze these cooked crab cakes all the time and while they can tend to dry out in the freezer, they are just fine if in an airtight container, especially when served with an aioli. If frozen, thaw them in the fridge before reheating.

SOME OTHER FAVORITE BITES

SOME COMMON FAQ'S

📖 Recipe

Appetizer Crab Cakes

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• Author: Rhonda
• Total Time: 40 minutes
• Yield: 24-30 bites 1x

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Description

Amaze your guests with this homemade mini crab cakes appetizer recipe. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

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Ingredients

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FOR THE CRAB CAKES

• 1 pound crab meat (lump or claw, Dungeness or blue)
• ¼ cup chopped green onion
• ⅔ cup bread crumbs (96 grams)
• 1 egg
• ⅓ cup Greek yogurt or mayonnaise (52 grams)
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dry ground mustard
• 1 teaspoon Old Bay seasoning (or a similar seafood seasoning)
• salt and pepper to taste

FOR FRYING

• 3-4 Tablespoons butter, ghee (clarified butter), canola oil, or cooking spray

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Instructions

MAKE & FORM THE CRAB CAKES

1. In a large bowl, combine crab meat, green onion, bread crumbs, egg, Greek yogurt, Worcestershire, dry mustard, Old Bay, salt, and pepper. Use your hands to gently fold the mixture together until well incorporated. 
2. Use a small cookie scoop (about a Tablespoon in volume) to portion your crab mixture.  Press crab cake mixture into the scoop, then place each scoop about 2 inches apart on a lined baking sheet. Continue until all the crab mixture is portioned. 
3. Pick up a portioned scoop of crab mixture and press with your hands to form it into a 1 - 1 ½ inch patty between ½ - ¾ inch thick. Place back on the baking sheet until ready to cook. NOTE: If the crab mixture sticks to your hands, dip your hands in cold water and continue forming the crab cakes.

   If you're making the crab cakes in advance and cooking them later, store formed crab cakes between layers of parchment paper or wax paper in an airtight container and keep in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw, if frozen, in the refrigerator before frying. 

FRY THE CRAB CAKES & SERVE

1. Heat a large flat skillet over medium-high heat. When hot, add 1 Tablespoon butter, ghee, or oil to the pan and immediately place crab cake patties onto the pan. You may need to work in batches here if your pan is not large enough.
2. Cook crab cakes for 2-4 minutes turn over and continue cooking until both sides are golden brown. Add additional butter to pan as necessary.
3. Serve immediately with your favorite sauce (see notes in post).

Notes

What type of crab is best? Blue crab (from East Coast), Dungeness crab (from West Coast), lump or claw meat all work great for this appetizer. Make sure it is fresh crab meat, not processed. It should be stored in the refrigerated section at your store, usually in the meat department. 

Mix all the ingredients well, but don't shred the crab meat. You can also mix all the binder ingredients (everything except crab meat) together first and then add crab meat. If this is your first time making crab cakes, this might help prevent breaking up the crab meat into shreds.

Bake instead of fry. Heat a baking sheet in a 400°F oven until hot. Spray one side of crab cakes and place (spray side down) on hot sheet pan. Spray tops of crab cakes and place in oven for about 15 minutes. Turn and cook for another 5-10 minutes or until both sides are golden brown.

Stretch the crab and get more crab cakes by increasing the binders and seasoning anywhere from 1 ½ to 2 times the amount listed in the recipe. Still a delicious crab cake, just more of them!

Favorite Riffs. Use mayo instead of Greek yogurt. Substitute stone-ground or Dijon mustard for the dry ground mustard. We love these bite-sized appetizers, but you can also make these a medium size to top a salad or larger to serve as an entrée.

Make ahead of time. Form the appetizer crab cakes and store, uncooked, between parchment paper in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw, if frozen, and cook according to directions. Cook crab cakes and store in the fridge for up to 5 days or freeze up to 2 months. Thaw, if frozen, and reheat in a 350°F oven 5-10 minutes or until warm. You can place a damp paper towel over the crab cakes when reheating to help prevent them from drying out.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 crab cake
• Calories: 46
• Sugar: 0.4 g
• Sodium: 215.9 mg
• Fat: 2.1 g
• Carbohydrates: 2.3 g
• Protein: 4.2 g
• Cholesterol: 20.7 mg