If you’re hosting a dinner party soon, why not make seafood the main attraction? No matter the season, seafood makes a great centerpiece for your menu. It’s fresh, light, tasty, and there are so many different recipes you can make. From appetizers to main courses, your menu will never get stale when there’s seafood involved.

Whether you’re making all the dishes yourself or dividing the recipes among your guests, here are some seafood dinner party ideas that will have everyone’s mouths watering.

Seafood Appetizers

Bacon-Wrapped Scallops

You can never go wrong with bacon-wrapped scallops. They’re tasty and make a great finger-food appetizer. Plus, they’re easy to make. That’s the perfect recipe when you’re looking for seafood dinner party ideas.


  • 8 large sea scallops (1 pound)
  • Kosher salt 
  • Pepper
  • 8 thick-cut bacon slices (about 8 ounces)
  • 2 tablespoons unsalted butter, melted


  • Preheat the oven to 425°. Set a rack in a rimmed baking sheet.
  • Season the scallops with salt and pepper and wrap each in 1 slice of bacon. Secure with a toothpick. Transfer to the prepared baking sheet and drizzle with the butter. Roast for 18 to 20 minutes. Be sure the bacon and scallops are cooked thoroughly. Serve warm & enjoy!

(recipe courtesy Food and Wine)

Hot Crab & Artichoke Dip

Here’s another crowd-pleaser that’s sure to make your dinner party a hit. Hot crab & artichoke dip is easy to make and so delicious!


  • 1 (8 ounce) package cream cheese, softened 
  • 1 cup mayonnaise
  • 1 clove garlic, pressed
  • 1 (14 ounce) can artichoke hearts in water, drained and chopped
  • 1 ½ cups cooked crabmeat
  • ¾ cup grated Parmesan cheese
  • ⅓ cup chopped green onion
  • ⅓ cup chopped red bell pepper
  • 1 teaspoon ground cayenne pepper
  • ½ cup dry bread crumbs
  • 2 teaspoons chopped green onion, or to taste
  • 2 teaspoons chopped red bell pepper, or to taste


  • Preheat oven to 350 degrees.
  • Combine cream cheese and mayonnaise in a large bowl until smooth; then stir in garlic. ‘
  • Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture.
  • Transfer the dip to a 9-inch pie dish and sprinkle the top with bread crumbs.
  • Bake until crumb topping is golden brown and dip is hot, 20 to 30 minutes.
  • Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

(recipe courtesy: Allrecipes.com)

Seafood Bruschetta

When it comes to seafood dinner party ideas, not all appetizers need to be hot. There are plenty of dishes served chilled that are equally as delicious. Seafood bruschetta is one of them.


  • 3 tablespoons olive oil 
  • 1 tablespoon lemon juice
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon snipped fresh mint
  • 2 cloves garlic, minced
  • 1 cup crabmeat or one 6 1/2-ounce can crabmeat, drained, flaked, and cartilage removed
  • 8 ounces peeled, deveined, cooked shrimp, coarsely chopped
  • 1 cup chopped Roma tomatoes (3 medium)
  • ½ cup finely chopped onion (1 medium)
  • 1 8 ounce loaf baguette-style French bread
  • Freshly ground black pepper
  • Fresh mint (optional)


  • Using a medium bowl combine 1 tablespoon of the olive oil, lemon juice, chives, basil, mint, and garlic.
  • Add crabmeat, shrimp, tomatoes, and onion; toss to coat.
  • Cut bread into 48 thin slices. Arrange bread slices on a large baking sheet. Brush one side of each slice with some of the 2 tablespoons olive oil.
  • Sprinkle lightly with pepper.
  • Broil 3 to 4 inches from heat for 1 to 2 minutes per side or until toasted.
  • Spoon seafood mixture onto the oiled side of each toasted slice. Garnish with fresh mint if desired.
  • Serve immediately. Makes 48 appetizer servings.

(recipe courtesy: Better Homes & Gardens)

Seafood Main Courses

We know those appetizers are tasty and can get filling, but if you and your guests saved room for the main course, here are three ideas to get you cooking.

Tequila Lime Shrimp Tacos with Chipotle Cream


  • 1 1/2 pounds raw shrimp, peeled & deveined


  • Juice and rind of 1 medium orange
  • Juice and rind of 2 medium limes
  • 1/4 cup tequila
  • 1 tablespoon granulated white sugar

Chipotle Cream Sauce:

  • 8 ounces of sour cream
  • 1 clove garlic, minced
  • 2 tablespoons red onion, finely chopped
  • 1 whole chipotle chile in adobo sauce (canned) seeded and chopped
  • 1 teaspoon adobo sauce (from can)
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice, freshly squeezed

Other Ingredients:

  • 1 tablespoon vegetable or canola oil
  • 1 large bell red pepper, seeding & thinly sliced
  • 1/2 medium red onion sliced

For Serving:

  • 8 soft-taco-sized flour tortillas, warmed
  • 1/2 head shredded iceberg lettuce
  • 1/2 cup chopped fresh cilantro
  • Lime wedges


  • Place all marinade ingredients in a large zip bag. Add shrimp and move around in the bag. Place flat in refrigerator for at least 30 minutes. Turn to make sure the marinade is reaching all the shrimp.
  • Whisk all sauce ingredients together. Cover and refrigerate until use.
  • Heat oil in a large skillet, medium heat. Sautee bell pepper and onion until slightly charred. Drain shrimp from marinade and add to the pan. Stir often. Cook until shrimp are pink and start to curl up. Remove from heat.
  • Place shrimp, peppers, and onions in a warm tortilla. Add lettuce and drizzle with chipotle sauce. Sprinkle with cilantro and serve with lime wedges.

(recipe courtesy: Recipegirl.com)

Grilled Salmon

Although grilled salmon is a simple dish, it can be prepared in many different ways. The types of seasonings you choose will make all the difference.


  • 1 ½ pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste 
  • salt to taste
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup water
  • ¼ cup vegetable oil


  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • Using a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
  • Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
  • Preheat grill for medium heat.
  • Lightly oil grill grate.
  • Place salmon on the preheated grill, and discard marinade.
  • Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

(recipe courtesy: Allrecipes.com)

Spaghetti & Clams

If you love pasta and seafood, this is a simple recipe that everyone will love. Plus, since it’s made with spaghetti you don’t have to worry about serving another side.


  • ½ pound uncooked pasta
  • ¼ cup butter 
  • ½ cup chopped onion
  • 3 garlic cloves, peeled and chopped
  • 2 (8 ounce) cans chopped clams, drained with juices reserved
  • ¼ cup fresh parsley, minced
  • 2 tablespoons olive oil
  • water
  • 1 (3 ounce) package freshly grated Parmesan cheese


  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Melt butter in a large skillet over medium-low heat.
  • Stir in onion and garlic, and cook 5 minutes, or until onion is translucent.
  • Add clams, stirring frequently for 3 minutes, or until clams are lightly browned.
  • Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

(recipe courtesy: Allrecipes.com)

Don’t Forget Dessert!

Key Lime Pie

Choose a light dessert to compliment your seafood party menu. Key lime pie makes the perfect addition because it has a fresh taste that won’t weigh you down.


  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup Key lime juice or lime juice
  • 1 graham cracker crust (9 inches)
  • 2 cups whipped topping
  • Lime slices, optional


  • In a large bowl, beat cream cheese until smooth.
  • Beat in milk and lime juice until blended. Transfer to crust.
  • Refrigerate, covered, for at least 4 hours. Just before serving, garnish with whipped topping and, if desired, lime slices.

(recipe courtesy Taste of Home)

Visit Us at Our Seafood Restaurant in Raleigh

When you want a break from cooking, visit our restaurant in Raleigh. For the past 30 years, NC Seafood has been serving the highest quality fried Calabash-style seafood. Visit us today or order online and discover why so many keep coming back for more!