Appetizer Recipes

Wild Dungeness crab cheeseballs rolled in Doritos, shaped like pumpkins.

Seared wild spot prawns with garlic chili crisp. Ten minutes, serves four.

Weathervane scallops seared in butter with crumbled bacon, parsley and lemon.

Thinly sliced raw wild sockeye with lemon oil, capers, red onion and dill.

Cooked wild bay shrimp in a hot honey sesame dressing on Hawaiian slider rolls.

Wild smoked salmon on crostini with cream cheese, red onion, dill and lemon.

Blackened Weathervane scallops, guacamole and crisp tortilla chips come together in one irresistible bite.

A seafood board of wild smoked king salmon, bay shrimp and salmon dip.

A board built on our wild smoked salmon dip. Serves four to six.

Wild Dungeness crab with three dipping sauces makes a relaxed, shareable seafood board.

A no-cook board built on wild Alaska smoked king salmon. Serves six.

Weathervane scallops cured in lime with cucumber, tomato and jalapeño.

Sweet Dungeness crab, creamy cheese, jalapeño and crisp bacon make a seriously good stuffed popper.

Wild snow crab, sockeye salmon and crisp vegetables make these fresh spring rolls colorful and satisfying.

Bright mango-halibut ceviche piled onto crisp tostadas makes every bite cool, crunchy and fresh.

Cooked wild Oregon bay shrimp with celery and dill in an Old Bay dressing.

Cooked wild Oregon bay shrimp with avocado and tomato. No cooking.

Pre-cooked wild bay shrimp over cream cheese with homemade cocktail sauce.

Nori squares pressed into a muffin tin, filled with rice and marinated wild salmon, then baked.

Sweet wild Oregon bay shrimp make Mama B’s simple, creamy dip a family favorite.

Wild canned albacore, dijon and green onion fried into four golden tuna cakes.

Seared Weathervane scallops over a basil pesto cream with lemon zest and parsley.

Wild Weathervane scallops wrapped in bacon and broiled under a maple glaze.

Mini quiches with wild Oregon bay shrimp, gruyère and sautéed onion in a pie crust cup.

Wild Dungeness crab and brie wrapped in phyllo and baked until golden.

Wild king salmon and cream cheese baked into golden pastry bites with everything bagel seasoning.

Wild Dungeness crab in an Old Bay crème fraîche dressing, baked warm into buttered Hawaiian rolls.

Wild canned albacore piled onto cheesy nachos with pico and guacamole.

Wild smoked king salmon and cream cheese on a board in under five minutes.

Butter-poached wild spot prawns over little gem with a tarragon dressing.