If you’re hosting a Kentucky Derby party this year, kudos. You’re in for a lot of fun.
Right now, you’re probably watching Kentucky Derby prep races, for which you can see a list here in anticipation of the big day: twinspires.com/kentuckyderby/road-to-the-derby/
Don’t forget to plan a killer menu.
Seafood is an upmarket option that will make a big impact. In this article, we provide a few seafood recipes that will be a perfect fit for your Kentucky Derby party.
Shrimp Cocktail
Shrimp cocktails are the perfect appetizer. They’re easy to prepare, requiring essentially no effort on your part. And they also don’t need to be expensive. You can definitely get a gorgeous platter of massive shrimp from Whole Foods or a comparable grocery store, and yes, it will cost you, probably somewhat significantly.
However, there are many more budget-friendly alternatives that, at the end of the day, are comparable in quality. Even budget stores like Aldi will often have options readily available. Shrimp cocktails are a popular choice and a natural starter for a menu that will lean heavily into seafood.
Ingredients:
- 1–2 lbs large shrimp (peeled and deveined)
- 1 cup ketchup
- 2–3 tbsp prepared horseradish (to taste)
- 1 tbsp lemon juice
- Salt
- Lemon wedges (for serving)
- Ice (for chilling shrimp)
Instructions:
- Boil shrimp in salted water until pink and opaque (about 2–3 minutes), then transfer to an ice bath.
- Mix ketchup, horseradish, lemon juice, and salt to make cocktail sauce.
- Chill shrimp thoroughly and serve with sauce and lemon wedges.
Crab Cakes
Crab cakes can admittedly begin to run up the budget. Artificial crab is a popular alternative option and a convincing one, though if you’re able to spend even a little bit more, you’ll likely get much better results from an authentic canned option. Fresh is best for crab that is to be served as a primary entrée, but in the more dressed-up crab cake version, where freshness isn’t really the differentiating factor anyway, little is lost by choosing a budget-friendly option. Crab cakes are easier to make than you’re probably thinking, and they’re sure to impress your guests.
Ingredients:
- 1 lb lump crab meat (or imitation crab, finely chopped)
- 1/2 cup breadcrumbs
- 1/3 cup mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- Butter or oil (for cooking)
Instructions:
- Mix all ingredients in a bowl until combined.
- Form into small patties.
- Pan-fry in butter or oil over medium heat for 3–4 minutes per side until golden brown.
- Serve warm with lemon or dipping sauce.
Cajun Crab Dip
Cajun crab dip can also use canned crab. Again, it’s a case where the inclusion of other ingredients makes the freshness factor not very relevant. Plus, canned crab is considerably easier to prepare than fresh crab, which often requires the peeling of legs and claws. Serve with Ritz crackers or your favorite crunchy, salty snack.
Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup mayonnaise
- 1 (6–8 oz) can crab meat, drained
- 1/2 cup shredded cheddar cheese
- 1 tsp Cajun seasoning
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- Optional: chopped green onions
Instructions:
- Mix cream cheese, mayo, Cajun seasoning, lemon juice, and garlic powder until smooth.
- Fold in crab and cheddar cheese.
- Bake at 350°F for 20–25 minutes until hot and bubbly.
- Serve warm with crackers or chips.
Bacon-Wrapped Scallops
Finally, we have bacon-wrapped scallops. They are typically a bit pricey, though you might get a break by going for farm-raised. Cooked in butter and wrapped with a delicious piece of bacon, they’re an easy win that your guests are sure to love.
Ingredients:
- 1 lb large scallops
- 8–12 slices bacon, cut in half
- 2 tbsp butter (melted)
- Salt and pepper
- Toothpicks (optional)
Instructions:
- Partially cook bacon until just beginning to render but still flexible.
- Wrap each scallop with bacon and secure if needed.
- Brush with melted butter and season lightly.
- Bake at 400°F for 12–15 minutes until scallops are opaque and bacon is crisp.
Final Thoughts
We could go on and on. There are entire cookbooks written exclusively around seafood-oriented appetizers and entrées. Naturally, our list is not at all conclusive. Feel free to adjust your menu as you see fit.
The options we chose were selected for their taste, of course, but also because most of them are reasonably easy to prepare in bulk and can be acquired at an affordable rate, at least by the relative standard of seafood pricing.
If you’re interested in an entrée, consider speaking with the person at the fish counter. They may have bulk options or even preparation assistance. For example, some fish counters will fry fish for you or skin salmon, and so on.
Remember that a little seafood can also go a long way. If you don’t want to spend a few hundred dollars on fish, even a couple of well-chosen appetizers woven in with cheaper options will be fondly remembered by your guests.
