Need a good appetizer dish to bring to Thanksgiving

Is this something people will have before sitting down for the meal or an app to have served individually sit down at the beginning of the meal?

ETA: cold or hot?

A charcuterie on a wooden serving board.

Yes, it will be on the buffet with the rest of the meal

Shrimp remoulade

I made shrimp remoulade a few times and it was really good.

Preparing your own horseradish makes a significant difference.

Warm Crab Claws with Bacon

Ingredients
2 lean smoked bacon slices, chopped
1/2 cup butter
3 garlic cloves, minced
2 green onions, thinly sliced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 pound fresh crab claws
2 teaspoons chopped fresh flat-leaf parsley leaves
French bread
Preparation

1. Cook bacon in a skillet over medium-high heat until crisp. Remove bacon from pan with a slotted spoon, and discard drippings.

2. Melt butter in skillet; stir in garlic and green onions. Cook, stirring often, 2 minutes. Stir in lemon juice, Worcestershire, and crab claws; cook 2 to 3 minutes or until hot. Stir in parsley and bacon. Serve immediately with French bread.


Crawfish Cardinale in mini phyllo dough cups. The recipe is in the TD recipe book. Instead of putting it out with toasties, spoon it in the phyllo cups while hot.

Crawfish "Beignets" with sauce (these are always a hit)


Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup

Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying

For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.

Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.

Can be made ahead of time and put on the baking sheet in the fridge until ready to drop in the oil.

Emeril's Shrimp and Green Onion Dip

Ingredients
• 1 pound medium shrimp, peeled and deveined
• 2 teaspoons Emeril’s Original Essence or Creole Seasoning
• 1 tablespoon olive oil
• 8 ounces cream cheese, at room temperature
• 3 tablespooons mayonnaise
• 1/2 cup chopped green onions, white and green parts
• 1/3 cup minced celery
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• • 1/2 teaspoon salt
• • 1/2 teaspoon freshly ground white pepper
• • 1/4 teaspon cayenne pepper
• • 1/4 teaspoon Worcestershire sauce
• • Crackers or French bread toasts, for servings
Directions
• Combine the shrimp, Emeril’s Original Essence, and olive oil in a mixing bowl.
• Heat a nonstick skillet over medium-high heat. When the skillet is hot, add the seasoned shrimp and cook until lightly golden and just cooked through, 3 to 4 minutes. Transfer the shrimp to a plate or shallow container and place in the refrigerator or freezer to chill (5 to 10 minutes).
• While the shrimp are chilling, combine all the remaining ingredients (except the crackers) in a mixing bowl. Stir until smooth and creamy.
• When the shrimp have chilled, remove them from the freezer and coarsely chop them. Add them to the cream cheese mixture and stir well to combine. Taste, and adjust the seasoning if necessary. Serve as is or chilled, with your favorite crackers.

Miniature Oyster Patties Recipe


1 pint oysters (reserve oyster liquor)
1 1/2 sticks butter
2 bunches green onions, thinly sliced
1 garlic clove, minced
3 tablespoons Wondra Gravy Flour
2 tablespoons heavy cream
1/4 cup reserved oyster liquor (or part oyster liquor and part water)
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 cup Italian bread crumbs
Salt and black pepper to taste
3 dozen miniature patty shells (puff pastry shells)

Preheat oven to 350 degrees. Strain oysters over a bowl to remove grit and separate them from the oyster liquor; reserve liquor. Chop oysters and set aside. In a large skillet over medium heat, melt butter. Add green onions and garlic; cook until tender, 3-5 minutes. Add flour; cook, stirring constantly, until bubbly (that’s your white roux). Add oysters, cream, reserved oyster liquor, parsley, thyme and cayenne pepper; cook an additional 10 minutes. Remove mixture from heat; add bread crumbs and salt and pepper to taste. The consistency should be creamy but not runny. Place patty shells on a large baking sheet. Spoon mixture evenly into patty shells and bake until golden brown and bubbly, 10-12 minutes. Cool slightly before serving. Makes 36 Miniature Oyster Patties.


Agree on the shrimp remoulade suggestion.

Also, check the recipe book.

App as in appetizer? Not sure where you are but I would go to Whole Foods/Trader joes/Martins and get a drip/cheese/meat/something and be done with it. You will be a hero with something from any of those places.

Thanks Gris Gris, these recipes look fantastic! I think I'm going to do the Crawfish Beignets

That's an awesome idea. Thank you again for sharing