🍱 7 Irresistible Seafood Snacks

Cookware

• Large frying pan
• Mixing bowl
• Baking tray
• Knife
• Chopping board

Ingredients

• 1 small baguette, sliced into 12 pieces
• 250 g raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 150 g cherry tomatoes, diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice
• Salt, to taste
• Black pepper, to taste

Optional Toppings

• Grated Parmesan
• Red chilli flakes
• Extra parsley
• Lemon wedges

1. Preheat the oven to 200°C (390°F).
2. Arrange the baguette slices on a baking tray and lightly brush both sides with 1 tablespoon of olive oil. Toast for 6–8 minutes, turning halfway through, until lightly golden and crisp.
3. Meanwhile, heat the remaining olive oil in a large frying pan over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
4. Add the shrimp and cook for 2–3 minutes per side, or until pink and fully cooked.
5. Transfer the shrimp to a chopping board and roughly chop them into bite-sized pieces.
6. In a mixing bowl, combine the chopped shrimp, cherry tomatoes, parsley, basil, lemon juice, salt, and black pepper. Toss gently until well combined.
7. Spoon the shrimp mixture onto each toasted baguette slice and garnish with Parmesan, chilli flakes, or extra parsley if desired. Serve immediately.

💚 Chloe's Tip

Toast the bread just until crisp on the outside but still slightly soft in the centre. It will stay crunchy while soaking up all the delicious juices from the shrimp and tomatoes without becoming soggy.

Easy Substitutions

• Swap the shrimp for cooked crab meat or chopped smoked salmon.
• Use sourdough instead of baguette.
• Replace basil with fresh dill for a different flavour.
• Add diced avocado for extra creaminess.

Meal Prep

Prepare the shrimp topping up to 1 day in advance and store it in an airtight container in the refrigerator. Toast the bread just before serving to keep it crisp.

Approximate Nutrition (Per Serving)

Serving Size: 3 bruschetta

• Calories: 340 kcal
• Protein: 20 g
• Carbohydrates: 28 g
• Fat: 15 g
• Fibre: 2 g

Cookware

• Knife
• Chopping board
• Mixing bowl
• Spoon or piping bag (optional)

Ingredients

• 1 large cucumber
• 150 g smoked salmon, sliced into small pieces
• 150 g light cream cheese
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon juice
• ½ tsp lemon zest
• Black pepper, to taste

Optional Toppings

• Capers
• Fresh dill
• Everything bagel seasoning
• Extra lemon zest

Instructions

• Slice the cucumber into thick rounds, about 2 cm thick.
• Using a small spoon or melon baller, gently scoop out a little of the centre from each cucumber slice to create a shallow cup. Be careful not to scoop all the way through.
• In a mixing bowl, combine the cream cheese, fresh dill, lemon juice, lemon zest, and black pepper until smooth.
• Spoon or pipe the cream cheese mixture into each cucumber cup.
• Top with pieces of smoked salmon.
• Garnish with capers, fresh dill, everything bagel seasoning, or extra lemon zest if desired.
• Serve immediately or chill until ready to enjoy.

💚 Chloe's Tip

If you're making these for guests, pipe the cream cheese using a piping bag or a zip-top bag with one corner snipped off. It only takes an extra minute but makes the bites look beautifully polished.

Easy Substitutions

• Swap the cream cheese for whipped cottage cheese or whipped feta.
• Use smoked trout instead of smoked salmon.
• Replace dill with fresh chives.
• Add thin slices of avocado for extra creaminess.

Meal Prep

Prepare the cream cheese filling up to 2 days in advance and store it in the refrigerator. Assemble the cucumber bites shortly before serving so the cucumber stays crisp.

Approximate Nutrition (Per Serving)

Serving Size: 5–6 cucumber bites

• Calories: 175 kcal
• Protein: 13 g
• Carbohydrates: 5 g
• Fat: 11 g
• Fibre: 1 g

Cookware

• Mixing bowl
• Baking tray or large non-stick frying pan
• Baking paper (if baking)
• Cookie scoop or tablespoon

Ingredients

• 250 g crab sticks (surimi), finely chopped
• 1 egg
• 40 g panko breadcrumbs
• 2 tbsp light mayonnaise
• 1 tsp Dijon mustard
• 2 spring onions, finely sliced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• ½ tsp garlic powder
• ¼ tsp black pepper
• 1 tbsp vegetable oil (for frying) or olive oil spray (for baking)

Optional Toppings

• Lemon wedges
• Fresh parsley
• Light tartar sauce
• Sweet chilli sauce

Instructions

• In a mixing bowl, combine the crab sticks, egg, panko breadcrumbs, mayonnaise, Dijon mustard, spring onions, parsley, lemon zest, garlic powder, and black pepper until evenly mixed.
• Using a tablespoon or small cookie scoop, divide the mixture into 16 equal portions and roll each into a small ball about the size of a walnut.
• If baking, arrange the balls on a lined baking tray, lightly spray with olive oil, and bake at 200°C (390°F) for 10 minutes, turning them halfway through cooking until lightly golden.
• If frying, heat the vegetable oil over medium heat and cook the crab cakes for 2–3 minutes, turning them regularly so they become evenly golden on all sides.
• Serve warm with lemon wedges and your favourite dipping sauce.

💚 Chloe's Tip
A quick 15-minute chill in the refrigerator before cooking helps the crab cakes stay perfectly round and makes them even easier to handle.

Easy Substitutions

• Swap crab sticks for cooked fresh crab meat.
• Use crushed wholegrain crackers instead of panko breadcrumbs.
• Replace parsley with fresh dill or chives.
• Substitute Greek yogurt for the mayonnaise.

Meal Prep
Shape the crab cakes up to one day ahead and keep them covered in the refrigerator until ready to cook. Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer.

Cookware

• Large mixing bowl
• Frying pan
• Spatula
• Knife
• Chopping board
• Measuring spoons

Ingredients

• 250 g canned salmon, drained and flaked
• 1 large egg
• 60 g panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, finely chopped
• 2 spring onions, finely sliced
• 1 tsp lemon zest
• 1 tsp lemon juice
• ½ tsp garlic powder
• ¼ tsp paprika
• Salt, to taste
• Black pepper, to taste
• 1 tbsp olive oil

Optional Toppings

• Lemon wedges
• Fresh parsley
• Tartar sauce
• Garlic aioli

Instructions

1. Drain the canned salmon well and remove any large bones or skin if preferred. Flake the salmon into a large mixing bowl with a fork.
2. Add the egg, panko breadcrumbs, mayonnaise, Dijon mustard, parsley, spring onions, lemon zest, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until evenly combined.
3. Divide the mixture into 8 equal portions and shape each into small croquettes.
4. Heat the olive oil in a large frying pan over medium heat.
5. Cook the croquettes for 5 minutes on each side until golden brown and heated through.
6. Transfer them to a plate lined with kitchen paper for 1 minute before serving.
7. Serve warm with lemon wedges and your favourite dipping sauce.

💚 Chloe's Tip

Drain the canned salmon thoroughly before mixing. Removing excess moisture helps the croquettes hold together better and creates a crispier exterior.

Easy Substitutions

• Swap canned salmon for cooked fresh salmon.
• Replace parsley with fresh dill or chives.
• Use regular breadcrumbs instead of panko.
• Add a pinch of cayenne pepper for a little heat.

Meal Prep

Shape the croquettes up to 24 hours in advance and store them covered in the refrigerator. Cook just before serving for the best texture. Leftover croquettes can be refrigerated for up to 2 days and reheated in a frying pan or air fryer.

Approximate Nutrition (Per Serving)

Serving Size: 2 salmon croquettes

• Calories: 285 kcal
• Protein: 20 g
• Carbohydrates: 15 g
• Fat: 16 g
• Fibre: 1 g

Cookware

• Mixing bowl
• Spoon
• Knife
• Cutting board
• Serving platter

Ingredients
Spicy Tuna Filling

• 160 g canned tuna in spring water, drained
• 2 tbsp light mayonnaise
• 1 tsp sriracha
• 1 tsp lime juice
• ½ tsp sesame oil (optional)

For Assembly

• 16 roasted seaweed snack sheets
• ½ avocado, finely diced
• ½ cucumber, finely diced
• 2 spring onions, finely sliced
• 1 tsp black sesame seeds
• 1 tsp white sesame seeds
• Lime wedges, to serve

Instructions

1. In a bowl, combine the tuna, mayonnaise, sriracha, lime juice and sesame oil until creamy.
2. Fold in the diced avocado, cucumber and half of the sliced spring onions.
3. Lay out eight seaweed snack sheets on a serving platter.
4. Spoon a small amount of the tuna mixture onto each sheet, spreading it gently while leaving a small border around the edges.
5. Top each one with another seaweed sheet to create mini sandwiches.
6. Sprinkle with the remaining spring onions and both black and white sesame seeds.
7. Serve immediately with fresh lime wedges while the seaweed is still perfectly crisp.

💚 Chloe's Tip
Assemble these right before serving. The seaweed stays wonderfully crisp, giving every bite that satisfying crunch, but it will soften if the filling sits inside for too long.

Cookware

• Baking tray
• Baking paper
• Mixing bowl
• Knife
• Chopping board
• Small bowl

Ingredients

• 300 g cooked sushi rice, cooled
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp vegetable oil
• 1 ripe avocado, diced
• 150 g smoked salmon, cut into bite-sized pieces
• 2 nori sheets, cut into small squares
• 1 tbsp sesame seeds
• 2 spring onions, finely sliced

For the Spicy Mayo

• 2 tbsp light mayonnaise
• 1 tbsp sriracha
• 1 tsp lemon juice

Optional Toppings

• Extra sesame seeds
• Extra spring onions
• Pickled ginger
• Fresh coriander

Instructions

1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
2. In a mixing bowl, combine the cooked sushi rice, soy sauce, sesame oil, and rice vinegar.
3. Lightly brush the baking paper with the vegetable oil.
4. Press the rice mixture into an even layer about 1½ cm thick.
5. Bake for 20 minutes until the rice is lightly golden and crisp around the edges.
6. Allow the rice to cool for 5 minutes before cutting it into 16 bite-sized squares.
7. Whisk together the mayonnaise, sriracha, and lemon juice in a small bowl.
8. Top each rice square with a piece of nori, a few cubes of avocado, and a piece of smoked salmon.
9. Drizzle with the spicy mayo and finish with sesame seeds and spring onions.
10. Serve immediately.

💚 Chloe's Tip

Let the rice cool slightly before cutting it into squares. It firms up as it cools, making the bites much easier to lift and assemble without breaking.

Easy Substitutions

• Swap smoked salmon for cooked salmon or canned salmon.
• Replace the avocado with cucumber for extra crunch.
• Use plain mayonnaise if you prefer a milder flavour.
• Sprinkle with everything bagel seasoning instead of sesame seeds.

Meal Prep

Bake the rice and prepare the spicy mayo up to 1 day in advance. Store them separately in the refrigerator and assemble the bites just before serving to keep the rice crisp.

Approximate Nutrition (Per Serving)

Serving Size: 4 bites

• Calories: 335 kcal
• Protein: 13 g
• Carbohydrates: 28 g
• Fat: 18 g
• Fibre: 3 g