7 Mouth-Watering Summer Seafood Dishes ...

1. Mini Corn Bread Crab Cakes...

How adorable are these mini corn bread crab cakes! I can picture this summer seafood dish as a nice, light treat for breakfast or brunch to enjoy along side a fruit salad or with hash browns. For those who don't like crab cakes or haven't yet tried them, this recipe is a new twist on the original that gives it a fresh taste you might enjoy.

Recipe Ingredients:

Sauce:

• 1/3 cup reduced-fat mayonnaise
• 1 1/2 tablespoons chopped fresh chives
• 1 tablespoon capers, drained and chopped
• 1/4 teaspoon grated lemon rind
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 1/8 teaspoon minced garlic
• Dash of freshly ground black pepper

Crab cakes:

• 2 teaspoons olive oil
• 1/2 cup sliced green onions
• 1/3 cup finely diced red bell pepper
• 1/3 cup finely diced green bell pepper
• 1 garlic clove, minced
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot pepper sauce
• 1 teaspoon (30%-less-sodium) Old Bay seasoning
• 1 large egg, lightly beaten
• 2 cups crumbled Buttermilk Corn Bread
• 1 pound lump crabmeat, shell pieces removed
• Cooking spray
• Fresh chives (optional)

Directions:

• "To prepare sauce, combine first 8 ingredients; chill.
• Preheat oven to 400°.
• To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, 1/4 cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in Buttermilk Corn Bread and crabmeat. Scoop mixture into 16 portions (about 1/4 cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400° for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired."

Source: MyRecipes

2. Grilled Fish Sandwich Summer Seafood Dish...

When a recipe comes from Martha Stewart you know it has to be good, right! What an great way to turn a fish entree into an easy summer seafood dish that can be enjoyed while at a picnic or even at the beach when you take it to go. There are great tips with this recipe on how to grill fish so don't be afraid to try it if you're a first time griller.

Recipe Ingredients:

• 4 cups shredded green cabbage (from head cabbage)
• Coarse salt and ground pepper
• 1 celery stalk, thinly sliced
• 1/2 small red onion, thinly sliced
• 3 tablespoons mayonnaise
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon caraway seed
• Vegetable oil, for grilling
• 4 striped bass fillets (or other firm-fleshed fish, such as tuna, tilapia, or salmon), 4 to 6 ounces each
• 8 thick slices sandwich bread, such as brioche or country-style white

Directions:

• "In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw."

Source: MarthaStewart

3. Cioppino-Style Seafood Stew...

When it's hot outside you don't want a dish that is going to leave you standing over the stove for too long, you want recipes that are easy and quick. With this cioppino-style one pot meal you will find yourself eating a delicious summer seafood dish in 10 to 15 minutes! Grab some bread and a glass of wine and you are all set to dine under the summer night stars.

Recipe Ingredients:

• 1 1/2 tablespoons olive oil
• 1/2 cup prechopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1/4 teaspoon crushed red pepper
• 1 pound mussels, scrubbed and debearded
• 8 ounces sea scallops
• 8 ounces peeled and deveined medium shrimp
• 1/2 cup clam juice
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (14.5-ounce) can diced tomatoes, undrained

Directions:

• "Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shrimp to pan; sauté for 1 minute. Stir in 1/2 cup clam juice, parsley, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until mussels open, and discard any unopened shells."

Source: MyRecipes

4. Salsa Shrimp Tacos Summer Seafood Dish...

I love this unexpected idea for a summer seafood dish, I would have never thought to put shrimp inside a taco shell. If you have taco night in your house and everyone enjoys shrimp, why not surprise them this summer with a new twist on your favorite recipe. I bet this would be even tastier with a strawberry margarita!

Recipe Ingredients:

• 3/4 cup Old El Paso® Thick ‘n Chunky salsa
• 1/2 cup frozen chopped green bell pepper
• 3/4 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
• 1 box (4.6 oz) Old El Paso® taco shells (12 shells)
• 3/4 cup shredded Mexican cheese blend (3 oz)
• 3/4 cup shredded lettuce
• 1/4 cup Old El Paso® taco sauce

Directions:

• "In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
• Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
• Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce."

Source: BettyCrocker

5. Grilled Shrimp and Scallop Kabobs...

My parents used to make kabobs all the time so when I saw this recipe it just brought back summer memories of block parties and the smell of food cooking on the grill. Kabobs are a great summer dish that's easy to make and fun to eat! Switch out your steak or chicken to make this delightful summer seafood dish of grilled shrimp and scallops.

Recipe Ingredients:

• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound sea scallops
• 12 uncooked large shrimp in shells
• 8 medium whole fresh mushrooms, (about 6 ounces)
• 8 cherry tomatoes
• 1 medium zucchini, (about 1 inch in diameter), cut into 1-inch slices

Directions:

• "Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm."

Source: BettyCrocker

6. Pineapple Teriyaki Salmon Summer Seafood Dish...

Sometimes it's the sauce that really makes a recipe, which is why I can't wait to try this **summer seafood dish **that includes three of my favorite ingredients; salmon, pineapple, and soy sauce. I think this mouth-watering entree will turn anyone into a salmon lover.

Recipe Ingredients:

• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon finely grated orange zest
• 1 (6-ounce) can pineapple juice
• 1/2 teaspoon salt, divided
• 2 teaspoons canola oil
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 1/4 teaspoon freshly ground black pepper
• Grated orange rind (optional)

Directions:

• "Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
• Preheat oven to 400°.
• Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired."

Source: MyRecipes

7. Crab Fondue Summer Seafood Dish...

You had me at fondue, but pulled me in for this summer seafood dish when I read crab fondue! When you are sitting out on the deck at night enjoying the summer breeze at the beach or at your cabin in the mountains, this crab fondue will help keep your body warm and your soul satisfied. Honey, I think we need to make this tonight!

Recipe Ingredients:

• 2 cups shredded Gruyère or Swiss cheese (8 oz)
• 2 packages (8 oz each) cream cheese, softened
• 1/4 cup frozen stir-fry bell peppers and onions (from 1-lb bag)
• 1/2 cup dry white wine or milk
• 1/8 teaspoon ground red pepper (cayenne)
• 3 cans (6 oz each) crabmeat, drained and cartilage removed
• 1 loaf (14 to 16 oz) French bread, cut into 1-inch cubes

Directions:

• "In 2-quart saucepan or chafing dish, heat all ingredients except crabmeat and bread over medium heat, stirring constantly, until cheese is melted. Stir in crabmeat. Pour into fondue pot or chafing dish to keep warm; dip will hold for 2 hours.
• Spear bread cubes with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of dry white wine or milk.)"

Source: BettyCrocker

Even if you aren't a big seafood lover, I think many of these summer seafood dishes will entice you and make you change your mind about shrimp, crab, salmon, and other tasty treats from the sea. Start this beautiful season off right with refreshing and creative summer seafood dishes that are easy to make but will impress your guests with ingredients everyone will love. Whether you are looking for an easy snack for brunch or a summer seafood dish for the grill, there is a recipe here you can enjoy in the morning or at night all season long.

Top Photo: Foodnetwork