You’ve got the guest list, the bunting, and the ocean-blue napkins. Now you need snacks that match the theme and make people smile. These nautical baby shower snacks bring the sea to the table without fuss, and they’re playful enough for a celebration.
Inside you’ll find 11 creative nautical baby shower snacks, from savory bites to sweet sea-cup desserts. Each recipe includes clear ingredients, step-by-step instructions, and serving tips so you can pull everything together easily. You’ll get handheld appetizers, kid-friendly treats, and elegant canapés that look great on a buffet.
Whether you’re hosting a casual backyard shower or a stylish indoor brunch, these nautical baby shower snacks help you serve food that tastes fresh and looks photo-ready. Pick a few, make a shopping list, and get ready to impress your guests without spending all day in the kitchen.
1. Sailboat Cucumber Bites
These Sailboat Cucumber Bites are light and refreshing. Crisp cucumber rounds meet tangy herbed cream cheese and sweet cherry tomato sails. They’re crunchy, creamy, and very handheld—perfect for mingling guests.
Prep time: 15 minutes | Cook time: 0 minutes | Serves: 24 bites
Ingredients (ocean-themed appetizers)
- 2 large English cucumbers, chilled
- 8 oz cream cheese, softened to room temperature
- 1/4 cup sour cream
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 12 cherry tomatoes, halved
- 24 mini pretzel sticks
- 1/4 cup finely chopped chives for garnish
- Optional: 1 tsp smoked paprika for dusting
Instructions
- Wash cucumbers and slice into 24 rounds about 1/2 inch thick. Pat dry.
- In a bowl, beat 8 oz cream cheese with 1/4 cup sour cream until smooth.
- Stir in 2 tbsp fresh dill, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp pepper. Taste and adjust.
- Spread about 1 tablespoon of the herbed cream cheese onto each cucumber round.
- Insert a mini pretzel stick into the cream cheese at an angle for a mast.
- Place a cherry tomato half on one side of each pretzel to form a sail.
- Sprinkle 1/4 cup chopped chives and optional smoked paprika over the bites.
- Chill for 10–15 minutes before serving so cream cheese firms slightly.
- Serve straight from the platter. Check for cream cheese set; it should not slide.
How to Serve It
Serve on a long white platter for a sail-ready display. Garnish with lemon wedges and extra dill sprigs. Pair with iced herbal tea or a crisp white wine. Make ahead the spread and assemble 20 minutes before guests arrive. Store leftover cucumber bites covered in the fridge up to 24 hours; cucumbers soften over time.
2. Mini Crab Salad Sandwiches
These Mini Crab Salad Sandwiches taste like seaside brunch. Sweet crab, crunchy celery, and tangy lemon mingle with a light mayo dressing. They’re slightly luxe, yet easy to eat while you chat.
Prep time: 15 minutes | Cook time: 0 minutes | Serves: 12 sliders
Ingredients (sea-inspired appetizers)
- 12 mini slider buns, split
- 8 oz lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 cup celery, finely diced
- 2 tbsp red onion, finely minced
- 1 tbsp fresh parsley, chopped
- 1/4 tsp Old Bay seasoning
- Salt and pepper, to taste
- Optional: 12 microgreens for garnish
Instructions
- In a large bowl, gently fold 8 oz crab meat to loosen lumps.
- Stir together 1/2 cup mayo, 2 tbsp Greek yogurt, 1 tbsp lemon juice, and 1 tsp Dijon.
- Add 1/4 cup celery, 2 tbsp red onion, 1 tbsp parsley, and 1/4 tsp Old Bay.
- Fold dressing into crab meat gently to avoid breaking it up.
- Taste and season with salt and pepper.
- Toast slider buns lightly 2–3 minutes until golden.
- Spoon about 2 tablespoons of crab salad onto each bottom bun.
- Top with a microgreen and cover with the top bun.
- Keep chilled until serving. If making ahead, fill buns 30 minutes before guests arrive to prevent sogginess.
How to Serve It
Arrange sliders on a wooden board with lemon wedges. Add pickled cucumbers or sea-salt kettle chips on the side. Pair with a chilled sparkling citrus mocktail. Store crab salad in fridge up to 24 hours; assemble just before serving for best texture.
3. Nautical Baby Shower Snacks: Sea Salt Pretzel Anchors
These Sea Salt Pretzel Anchors are salty, crunchy, and fun. Soft-baked pretzels shaped like anchors appeal to kids and adults. They fit perfectly on a nautical baby shower snacks table and add a salty counterpoint to sweet treats.
Prep time: 20 minutes | Cook time: 15 minutes | Makes: 24 anchors
Ingredients (nautical party food)
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour, plus extra for dusting
- 2 tsp kosher salt
- 2 tbsp unsalted butter, melted and cooled
- 3/4 cup baking soda
- 10 cups water for baking soda bath
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Coarse sea salt, for sprinkling
- Nonstick spray or butter for sheet
- Optional: 1 tsp poppy seeds for decoration
Instructions
- In a bowl, combine 1 1/2 cups warm water, 1 tbsp sugar, and yeast. Let sit 5–7 minutes until foamy.
- Stir in 4 cups flour, 2 tsp salt, and 2 tbsp melted butter until a shaggy dough forms.
- Knead on a floured surface 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
- Preheat oven to 425°F and line baking sheets with parchment; spray lightly.
- Boil 10 cups water with 3/4 cup baking soda. Reduce to simmer.
- Divide dough into 24 pieces. Roll each into a rope and shape into an anchor.
- Dip each anchor into the baking soda bath 10 seconds, then place on sheet.
- Brush with egg wash, sprinkle coarse sea salt, and bake 12–15 minutes until deep golden brown.
- Cool on racks 10 minutes. Anchors should sound hollow when tapped.
How to Serve It
Serve warm on a wooden board with small bowls of mustard or beer-cheese dip. Garnish with a few sprigs of rosemary that resemble seaweed. Pair with a light beer or iced tea. Make a day ahead and reheat at 350°F for 5–7 minutes. Store in an airtight bag up to 2 days.
4. Smoked Salmon and Dill Canapés
These Smoked Salmon and Dill Canapés are elegant and silky. The smoky salmon pairs with tangy cream cheese and bright lemon. They bring a refined touch to your nautical baby shower snacks.
Prep time: 15 minutes | Cook time: 0 minutes | Makes: 24 canapés
Ingredients (baby shower finger foods)
- 24 small rye rounds or pumpernickel slices
- 8 oz cream cheese, softened
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped, plus extra for garnish
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz smoked salmon, thinly sliced
- 24 capers (optional)
- 1 small cucumber, thinly sliced for garnish
- Microgreens for garnish
Instructions
- Arrange rye rounds on a serving tray.
- In a bowl, mix 8 oz cream cheese, 2 tbsp sour cream, 1 tbsp lemon juice, 1 tsp zest, 2 tbsp dill, salt, and pepper until smooth.
- Spread about 1 tablespoon of the cream cheese mixture onto each rye round.
- Fold a small piece of smoked salmon into a ribbon and place atop each.
- Add a caper or a thin cucumber slice if using.
- Garnish with a dill sprig and microgreens.
- Chill 15–20 minutes before serving so flavors meld.
- Check texture; cream cheese should be creamy, not runny.
How to Serve It
Serve on a slate platter with lemon wedges and extra dill. Pair with cucumber-mint water or a dry sparkling wine. Make the cream cheese mix up to 24 hours ahead and top with salmon just before guests arrive. Store leftovers covered in fridge up to 24 hours.
5. Blue Ocean Jello Cups with Swedish Fish
These Blue Ocean Jello Cups are whimsical and colorful. Clear blue gelatin mimics the sea, topped with whipped cream "waves" and tiny candy fish. They’re playful, portable, and a kid-friendly nautical baby shower snack.
Prep time: 20 minutes | Chill time: 3 hours | Makes: 12 cups
Ingredients (ocean-themed desserts)
- 3 cups water, divided
- 2 (3 oz) packages blue raspberry gelatin
- 1 (8 oz) can crushed pineapple, drained
- 1 cup cold water
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 12 mini clear plastic cups
- 24 Swedish Fish candies (2 per cup)
- Optional: edible glitter for shimmer
Instructions
- In a saucepan, bring 1 cup water to a simmer.
- Stir in 2 packages blue gelatin until fully dissolved.
- Remove from heat and stir in 2 cups cold water. Let cool 10 minutes.
- Fold drained crushed pineapple into slightly cooled gelatin.
- Pour gelatin mixture into 12 cups, filling each about 3/4 full.
- Chill at least 3 hours until fully set; check jiggle test—no liquid wobble.
- Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until soft peaks form.
- Top each jello cup with a spoonful of whipped cream to create waves.
- Place 2 Swedish Fish on each cup and dust with edible glitter if using.
- Keep chilled until serving.
How to Serve It
Display on a mirrored tray to reflect the blue color. Add small spoons and napkins. Pair with lemonade or a light punch. Make up to 1 day ahead; add whipped cream and fish just before serving. Store covered in the fridge.
6. Parmesan Starfish Crackers
These Parmesan Starfish Crackers are crisp, cheesy, and elegant. They’re buttery with a sharp parmesan bite and bake to a lovely golden edge. They match nautical baby shower snacks with a whimsical shape and savory flavor.
Prep time: 15 minutes | Bake time: 12–14 minutes | Makes: 30 crackers
Ingredients (nautical appetizer bites)
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 6 tbsp unsalted butter, cold and cubed
- 3/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- 2–3 tbsp cold water
- 1 large egg, beaten (for egg wash)
- Extra grated Parmesan, for topping
- Nonstick spray or parchment for baking
Instructions
- Preheat oven to 375°F and line baking sheets with parchment.
- In a bowl, whisk 1 1/4 cups flour, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp garlic powder.
- Cut in 6 tbsp cold butter with a pastry cutter until pea-sized crumbs form.
- Stir in 3/4 cup Parmesan and 2 tbsp parsley.
- Add 2–3 tbsp cold water until dough holds together.
- Roll dough to 1/8 inch thickness on floured surface.
- Cut with starfish-shaped cutter; place on sheet.
- Brush with beaten egg and sprinkle extra Parmesan.
- Bake 12–14 minutes until edges are golden brown.
- Cool on racks 10 minutes; crackers should be crisp.
How to Serve It
Serve on a large platter with bowls of herbed olive oil and roasted red pepper dip. Garnish the board with lemon slices and fresh parsley. These crackers keep well in an airtight container up to 4 days. Make dough a day ahead and bake on the day of the shower for peak crispness.
7. Seaweed (Spinach) Pinwheels
Spinach Pinwheels look like leafy waves and taste savory. A tangy cream cheese filling and spinach tortilla roll into neat spirals. They’re easy to make and fit the sea-inspired spread well.
Prep time: 15 minutes | Chill time: 30 minutes | Makes: 24 pinwheels
Ingredients (sea-inspired wraps)
- 4 large spinach tortillas
- 8 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 cup baby spinach, chopped finely
- 1/2 cup roasted red pepper, finely diced
- 1/4 cup scallions, sliced thin
- 2 tbsp fresh basil, chopped
- Salt and pepper, to taste
- Sesame seeds for sprinkling
Instructions
- In a bowl, beat 8 oz cream cheese with 1/4 cup mayo, 1 tbsp lemon juice, and minced garlic.
- Stir in chopped 1 cup spinach, 1/2 cup roasted red pepper, 1/4 cup scallions, and 2 tbsp basil.
- Season with salt and pepper.
- Spread a quarter of the mixture evenly over each tortilla.
- Roll tortillas tightly into logs.
- Wrap each log in plastic wrap and chill 30 minutes to firm up.
- Unwrap and slice each log into 6 pinwheels for a total of 24.
- Sprinkle sesame seeds and arrange on a platter.
- Check that pinwheels hold shape; they should slice cleanly.
How to Serve It
Place pinwheels on a long tray with a soy-mayo dip or tzatziki. Garnish with scallion curls. Pair with iced tea or cucumber cooler. Make up to 24 hours ahead and keep wrapped; slice just before serving for tidy spirals. Store leftovers in fridge up to 2 days.
8. Tiny Octopus Cocktail Franks
These Tiny Octopus Cocktail Franks are playful and quick. Mini franks become cute octopus shapes with quick cuts and a little pan-sizzle. Kids love them, and they’re a nostalgic, fun nautical baby shower snack.
Prep time: 10 minutes | Cook time: 8 minutes | Makes: 24 octopuses
Ingredients (party finger food)
- 24 mini cocktail franks
- 12 slices bacon, halved crosswise
- 1 tbsp vegetable oil
- 1/4 cup ketchup
- 2 tbsp yellow mustard
- 24 toothpicks
- Black sesame seeds, for eyes
- 2 tbsp honey (optional glaze)
- Salt, a pinch
- Fresh parsley, chopped for garnish
Instructions
- Slice the bottom half of each frank into 6 thin tentacles without cutting through the top.
- Wrap each frank with a half slice of bacon around the middle and secure with a toothpick.
- Heat 1 tbsp oil in a skillet over medium-high heat.
- Sear octopuses 2–3 minutes per side until bacon is crisp and tentacles curl.
- Mix 1/4 cup ketchup, 2 tbsp mustard, and optional 2 tbsp honey to glaze.
- Brush glaze over each frank and cook 1 minute more.
- Remove toothpicks before serving.
- Add two black sesame seeds for eyes using a dab of glaze.
- Drain briefly on paper towel and let cool 5 minutes.
How to Serve It
Stand octopuses on skewers or nestle them in a seafood-themed platter. Serve with extra ketchup-mustard dipping sauce. Pair with lemonade or a fruity punch. Make them right before guests arrive for crisp bacon. Store leftovers sealed in fridge up to 24 hours, reheat in a skillet.
9. Fish-Shaped Tuna Salad Crostini
These Fish-Shaped Tuna Salad Crostini are hearty and savory. Creamy tuna with capers and lemon sits on toasted baguette slices. The fish shape keeps things on-theme and elegant.
Prep time: 15 minutes | Cook time: 8 minutes | Makes: 24 crostini
Ingredients (sea-inspired canapés)
- 1 baguette, sliced into 24 1/2-inch rounds
- 2 tbsp olive oil
- 10 oz canned tuna, drained
- 1/4 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 2 tbsp capers, drained and chopped
- 2 tbsp red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Optional: 24 tiny cucumber slices for eyes
Instructions
- Preheat oven to 375°F. Brush baguette slices with 2 tbsp olive oil.
- Toast slices 6–8 minutes until golden; cool on racks.
- In a bowl, flake 10 oz tuna with a fork.
- Mix in 1/4 cup mayo, 2 tbsp Greek yogurt, 1 tbsp lemon juice, 2 tbsp capers, 2 tbsp red onion, and 2 tbsp parsley.
- Season with salt and pepper; taste for balance.
- Using a small fish-shaped cutter, press lightly into tuna mixture to form fish shapes.
- Spoon tuna fish onto toasted rounds.
- Garnish with a tiny cucumber slice or caper for an eye.
- Chill 10 minutes before serving for flavors to set.
How to Serve It
Arrange crostini on a slate board with lemon wedges. Pair with a crisp white wine or iced tea. Make tuna mix up to 1 day ahead and assemble close to serving. Store leftover tuna in fridge up to 24 hours; crostini are best served within a few hours of toasting.
10. Sailor’s Cap Deviled Eggs
These Sailor’s Cap Deviled Eggs are classic with a nautical twist. Creamy yolk filling gets a savory olive "anchor" or chive garnish. They’re familiar, portable, and a natural fit for nautical baby shower snacks.
Prep time: 20 minutes | Cook time: 12 minutes | Makes: 24 halves
Ingredients (baby shower snacks)
- 12 large eggs, room temperature
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Paprika, for dusting
- 12 small pitted olives, sliced into anchor shapes
- Fresh chives, chopped for garnish
- Optional: 1 tbsp capers, chopped
Instructions
- Place eggs in a single layer in a saucepan and cover with 1 inch cold water.
- Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let stand 12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel shells.
- Slice eggs lengthwise and remove yolks into a bowl.
- Mash yolks with 1/2 cup mayo, 2 tbsp Dijon, 1 tbsp vinegar, 1 tsp Worcestershire, salt, and pepper until smooth.
- Spoon or pipe mixture into egg whites.
- Dust lightly with paprika.
- Top each with a sliced olive anchor and chive.
- Chill 15 minutes before serving; yolk filling should be firm but creamy.
How to Serve It
Arrange deviled eggs on a boat-shaped platter with sprigs of dill. Pair with iced tea or cucumber water. Make up to 6 hours ahead; keep covered in fridge. For travel, store in an egg carrier to prevent shifting.
11. Nautical Baby Shower Snacks: Blueberry Coconut Sea Cupcakes
These Blueberry Coconut Sea Cupcakes are moist, fruity, and beachy. Blue-tinted frosting mimics ocean waves with a coconut foam edge. They’re sweet, whimsical, and a show-stopping nautical baby shower snack.
Prep time: 20 minutes | Bake time: 18–20 minutes | Makes: 12 cupcakes
Ingredients (themed desserts)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup fresh blueberries
- Blue gel food coloring, a few drops
- 1 1/2 cups powdered sugar
- 1 cup unsweetened shredded coconut
- Optional: small anchor toppers
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners.
- In a bowl, whisk 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
- In another bowl, cream 1/2 cup butter with 3/4 cup sugar until light, about 3 minutes.
- Beat in 2 eggs one at a time and 1 tsp vanilla.
- Alternate adding dry mix and 1/2 cup milk, beginning and ending with dry mix. Stir in 1/2 cup sour cream.
- Fold in 1 cup blueberries gently.
- Divide batter into liners and bake 18–20 minutes until a toothpick comes out clean.
- Cool cupcakes on a rack 15 minutes then remove from tin to cool fully.
- For frosting, beat 1 1/2 cups powdered sugar with 2–3 tbsp butter (use leftover softened butter) and a splash of milk. Add blue gel coloring to reach ocean hue.
- Pipe blue frosting and press unsweetened coconut around edges for foam. Top with anchors or a single blueberry.
- Chill 10–15 minutes before serving to set frosting.
How to Serve It
Display cupcakes on a tiered stand with a scattering of edible seashells. Pair with coffee or a light rosé. Make cupcakes a day ahead and frost the morning of the event. Store covered at room temperature up to 24 hours; refrigerate longer and bring to room temp before serving.
These 11 recipes cover salty snacks, bite-sized canapés, playful sweets, and a few kid-approved treats. You’ve got fresh, savory, and sweet options to mix and match for your nautical baby shower snacks spread. Try a few combinations—maybe a sandwich board, a seafood tray, and a sweet corner—and pin the ones you love for later.
Which of these nautical baby shower snacks will you make first? Share your favorite on your Pinterest board and tag a friend who’d love to help you taste-test.