seafood platter

Video above! This is what we put on our seafood platter. Our preference is to buy most seafood pre-cooked (boiled at sea) and serve it cold. See the post above for why we choose these items - it&#039;s all about best quality and best value for money! Varieties of seafood specified are for Australia.Top tips: Buy Australian (or locally caught, wherever you are in this world) and where possible buy fresh rather than thawed/frozen (most seafood loses quality when frozen). Don&#039;t buy cheap lobster, it&#039;s a total waste of money. Get Moreton Bay bugs instead (it&#039;s so similar, but cheaper) or more prawns instead. Avoid buying pre-packaged if you can, it&#039;s fresher from open displays!

Seafood Platter

oysters

blue swimmer crabs

Moreton Bay bugs (, pre-cooked

/ 7 oz smoked salmon

/ 8 oz sashimi (, pre-sliced (tuna, kingfish

kg / 2 lb mussels (- cooked, served

Cocktail Seafood Sauce

Tartare Sauce

Marie Rose / Thousand Island ((top pick))

Thai Chilli Lime Sauce

RecipeTin Family Favourite Seafood Sauce ((top pick))

Sauces for oysters ((selection coming next week))

Soy sauce

Ice (, optional (crushed if you can, else normal))

Lemon ((lots!))

Parsley ((for decorating, if you're feeling fancy))

Bowls (, to discard shells)

Finger bowls (, filled with water and lemon slices)

Napkins ((lots!))

Good bread

Perky green salad

cold beer, wine and champagne!

Marinated crispy baby octoptus

salt

Purchase all seafood as close as possible to the serving date. We often do the 5AM shop at the Sydney Fish Markets on Christmas Eve, because we are slightly crazy! We don&#39;t order online (we like to choose our own).

Storage - Cooked seafood will easily keep 2 days, fresh raw for cooking will too if you take it out of the plastic bags, put in a colander or similar and very loosely cover with cling wrap (breathing = less stinky).

Crab - To cut the crab, follow directions in How to Cut a Whole Crab except DO NOT cut off the claws if you are using a Blue Swimmer Crab. (See note)

Moreton Bay bug - To cut the bug, flip it on to its back. Cut down through the middle (the shell is not too hard). Clean out the yellow and brown matter in the head, then it&#39;s ready to serve. Recipe video above.

Sauce - Make your sauces of choice. They will be used for dipping prawns, Moreton Bay bugs and crab (I also use for vegetable sticks and bread!). Refrigerate until required (2 days+).

Mussels - Make mussels, if using. Great served at room temperature on a cold seafood platter.

Ice (optional) - Cover a large platter with ice. This keeps the seafood cold as well as providing a non-slip bed.

Pile the prawns, crab and bugs on to the platter. Drape smoked salmon randomly around. Fan out the sushi.

Oysters – Place them level to avoid the juices in the shells spilling out (what a waste!).

Mussels – Break off one shell, and serve in the remaining shell. Then place the mussels in a single layer, or shingled (stacked but level). Spoon on a little of the diced vegetables and some reserved mussel cooking liquor.

Sauce and lemon - Nestle bowls filled with sauces amongst the seafood and scatter over lemon wedges. Serve alongside finger bowls for cleaning and bowls to discard shells, and lots of napkins. Fill glasses with wine, cheers to Christmas! Now dive in!

Assembling:

Chilled seafood platte full of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!

Chilled Seafood Platter

mussels

clams

white wine

shrimp

water

lemon juice

Salt and pepper

ahi tuna

avocado oil

lobster tails (cut in half)

king crab legs

lemon

cocktail sauce

horseradish

shallot (finely chopped)

white vinegar

rice wine vinegar

sugar

black pepper

oyster sauce

soy sauce

ginger

honey

Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cove the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.

Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook the shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.

Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove and let cool for a minute, then slice into thin slices.

Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through, anywhere from 5-8 minutes. Then chill until ready to serve.

Cook the Seafood

Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.

For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.

For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, sriracha and a touch of honey.

Stir to combine and set aside until ready to serve.

Make the Sauces

Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.

Arrange the seafood onto the platter, making sure all of the seafood is touch the ice to keep cold.

Nestle in lemon wedges and serve with accompanied sauces on the side.

Arrange the Seafood Platter

Top 2 seafood platter recipes from across the web

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Chilled Seafood Platter

Top 2 seafood platter recipes from across the web

The most viewed seafood platter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Seafood Platter

Chilled Seafood Platter

The most viewed seafood platter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine