Mardi Gras Appetizers to Celebrate the Carnival Season

By Southern Living Editors
January 23, 2012
Credit: Greg DuPree
Mardi Gras is French for Fat Tuesday, referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lenten season, which begins on Ash Wednesday. Try these festive Mardi Gras appetizers before the fasting begins! We included Creole favorites like BBQ shrimp, mini muffulettas, and Oysters Rockefeller, plus new twists on old classics like shrimp boil skewers and andouille hush puppies. Even if you live in a town where Mardi Gras isn’t observed, you can still throw your own Carnival celebration! Start off with these amazing Mardi Gras appetizers and finish with your own homemade King Cake. Laissez les bons temps rouler!

 
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Mini Muffulettas

Credit: Photo: Jennifer Davick; Styling: Amy Burke

Recipe: Mini Muffulettas

You can easily make these Mini Muffulettas the day before the party. Just assemble, place in zip-top plastic freezer bags, and refrigerate overnight. Store-bought craft paper and simple twine create clever sandwich wrappers.

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Mini Crab Cakes With Garlic-Chive Sauce

Credit: Photo: Jennifer Davick

Recipe: Mini Crab Cakes With Garlic-Chive Sauce

Garlic-Chive Sauce and a squeeze of lemon juice add zesty flavor to Mini Crab Cakes.

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Creole Shrimp Deviled Eggs

Credit: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

Recipe: Creole Shrimp Deviled Eggs

These deviled eggs have a Creole flavor and are perfect as a Mardi Gras appetizer.

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Shrimp Boil Skewers

Credit: Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe: Shrimp Boil Skewers

These mini shrimp skewers pack all the flavor of a Creole shrimp boil into a few bites.

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West Indies Crab Salad

Credit: Photo: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Recipe: West Indies Crab Salad

This recipe originated in Mobile, Alabama, the city where Mardi Gras began.

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Crispy Andouille Hush Puppies

Credit: Hector Manuel Sanchez

Recipe: Crispy Andouille Hush Puppies

You’re going to love this twist on classic hush puppies that has a bit of a kick from Andouille sausage.

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Easy BBQ Shrimp

Credit: Southern Living

Recipe: Easy BBQ Shrimp

The key to this easy shrimp appetizer is in the tangy marinade.

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Muffuletta Deviled Eggs

Credit: Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe: Muffuletta Deviled Eggs

There’s always a welcome place for a tray of deviled eggs at Southern parties, and this sandwich-inspired spin is delicious.

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Lump Crab Mornay

Credit: Iain Bagwell

Recipe: Lump Crab Mornay

This creamy dip will bring you right to the bayou.

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Oysters Rockefeller

Credit: Southern Living

Recipe: Oysters Rockefeller

Created by Jules Alciatore at the famed New Orleans restaurant Antoine’s, Oysters Rockefeller dates back to 1899.

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Shrimp-Stuffed Mirlitons

Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall

Recipe: Shrimp-Stuffed Mirlitons

There is actually a festival in New Orleans dedicated to the mirliton, and if you haven’t tried this interesting squash, this recipe is the perfect primer.

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Grilled Cajun Shrimp Kabobs with Sausage

Credit: Antonis Achilleos

Recipe: Grilled Cajun Shrimp Kabobs with Sausage

Adapt these quick skewers to an appetizer portion with mini skewers.

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Crawfish Cakes

Credit: Southern Living

Recipe: Crawfish Cakes

This spicy Louisiana riff on crab cakes will be a fun surprise for guests. Make your crawfish cakes mini and serve with toothpicks for a grab-and-go appetizer.

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Roasted Oysters with Bacon-Saltine Topping

Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe: Roasted Oysters with Bacon-Saltine Topping

Bacon is an amazing complement to Gulf oysters, which look beautiful on a platter with coarse sea salt to prevent them from wobbling around and retain heat.

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Shrimp Rémoulade Deviled Eggs

Credit: Photo: Jennifer Davick

Recipe: Shrimp Rémoulade Deviled Eggs

Southerners will never turn down a platter of deviled eggs, and this Creole version was made for Mardi Gras.

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Crawfish Dip

Credit: Greg DuPree

Recipe: Crawfish Dip

The slow cooker makes hosting so much easier because you can both make and serve this dip in it.

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Crab Cake Hush Puppies

Credit: Oxmoor House

Recipe: Crab Cake Hush Puppies

If you thought hush puppies couldn’t get any more addicting, try this recipe out.

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Spicy Shrimp with Jalapeño Cornbread and Aïoli

Credit: Cedric Angeles; Food Styling: Tina Bell Stamos

Recipe: Spicy Shrimp with Jalapeño Cornbread and Aïoli

This incredible dish from JoAnn Clevenger of Upperline in New Orleans can be adapted to a mini appetizer version by making small portions and sticking them with toothpicks.

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Mini Crab Cakes with Cajun Sauce

Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall

Recipe: Mini Crab Cakes with Cajun Sauce

The best part about these pretty little crab cakes is that they can be prepared up to five days in advance.

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Deviled Crab Melts

Credit: Photo: Victor Protasio; Prop Styling: Claire Spollen; Food Styling: Torie Cox

Recipe: Deviled Crab Melts

If you love crab but are burnt out on crab cakes, these crunchy crostinis are our new favorite way to serve it.

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Shrimp-Okra-and-Sausage Kebabs

Credit: Photo: Antonis Achilleos; Prop Styling: Mindi Shapiro Levine; Food Styling: Tina Stamos

Recipe: Shrimp-Okra-and-Sausage Kebabs

Sprinkled with Cajun seasoning and brushed with a hot sauce mixture, your Louisiana friends will love these kebabs, which you can put on mini skewers for easy serving.

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Creamy Crab Dip

Credit: Hector Manuel Sanchez

Recipe: Creamy Crab Dip

Get your seafood fix with an updated version of your retro crab dip recipe.

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