Spanish Seafood Tapas Recipe Video

Chef Dave Banks shows us how to make some of the seafood tapas that are available at Harry's Seafood Grill in Wilmington Delaware.


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient,


 Yellow cornmeal1 Cup (16 tbs)
 All purpose flour1 1⁄2 Tablespoon
 Sugar1 Tablespoon
 Coarse kosher salt3⁄4 Teaspoon
 Baking powder1⁄2 Teaspoon
 Buttermilk1⁄2 Cup (8 tbs)
 Egg2 Tablespoon, beaten
 Jalapeno1 1⁄2 Teaspoon, seeded, chopped
 Lump crabmeat1 Large
 Goat cheese4 Ounce, coarsely crumbled (Soft, About 1 Cup)
 Peanut oil/Canola/ vegetable oil2 Cup (32 tbs) (For Deep-Frying)
 Shrimp1⁄2 Pound, peeled and deveined
 Ginger1 Teaspoon, peeled, finely chopped
 Sesame oil1 Tablespoon
 Rice wine1 Tablespoon
 Chili paste1⁄2 Teaspoon (Sambaolek)
 Egg white1 Large
 Cilantro2 Tablespoon, chopped
 Scallions2 , thinly sliced (White And Pale Green Parts Only)
 Vegetable oil6 Cup (96 tbs) (For Frying)
 Sandwich bread slice12 , crusts discarded (Firm, White Very Thin Slices)
 Sesame seeds1⁄4 Cup (4 tbs)
 Egg yolks2
 Soy oil1 1⁄2 Cup (24 tbs)
 Sherry vinegar1 Ounce
 Saffron1 Pinch, minced
 Salt To Taste
 Pepper To Taste
 Lemon1 , juiced


Roasted Chili, Crab and Goat Cheese Fritter

Whisk first 6 ingredients in medium bowl to blend. Whisk buttermilk, egg, and chili in small bowl to blend. Stir buttermilk mixture and cheese into dry ingredients. Fold in crab meat to finish. Add enough oil to deep medium saucepan to reach 1 1/2 inches. Attach deep-fry thermometer to pan; heat oil to 320°F to 330°F over medium heat. Working in batches of 4 or 5, drop batter by tablespoonfuls into oil. Cook until golden, turning occasionally, about 4 minutes. Using slotted spoon, transfer hush puppies to paper towels.

Shrimp Toast

Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in cilantro, scallions, and salt and pepper to taste.

Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.

While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

Saffron Aioli

Using an emersion blender, mix yolks with ½ vinegar and lemon. Slowly add oil. Add remaining vinegar and lemon. Finish emulsion with oil. Add saffron and salt and pepper.

Editors Review

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