Cold Seafood Platter Recipes

SEAFOOD PLATTER

Seafood Platter image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 18

Ingredients

Crushed ice
16 raw oysters on the half shell
16 raw littleneck clams on the half shell
3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
16 cooked jumbo shrimp, peeled and deveined, with tails on
2 cooked blue claw crabs
Lemons, halved
Mustard Sauce, recipe follows
Mignonette Sauce, recipe follows
1 1/4 cups good mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
1/4 teaspoon kosher salt
2 shallots, minced
3/4 cup good Champagne vinegar or white wine vinegar
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives

Steps:

Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
Combine all the ingredients and serve with the seafood.
Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

AUSTRALIAN SEAFOOD PLATTER

Australian Seafood Platter image

A really, really easy to prepare, but impressive looking dish; great for summer entertaining! Adapted from the Australian Womens' Weekly Dinner Party series of cookbooks; this was from Cookbook No. 2. The original recipe included crab and mussels; along with 3 recipes for sauces - Chilli Cocktail, Lemon Tartare and Louis. For ease of preparation, I substitute additional oysters, prawns and salmon for the crab and mussel; and use bought Thousand Island and Tartare Sauce. To make this a really Australian dish, use Tasmanian oysters and salmon; and Australian-caught lobsters and prawns. Can be prepared a few hours ahead and refrigerated until ready to serve.

Provided by NotQuiteVegetarian

Categories Australian

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 (750 g) lobsters
24 medium sized king prawns
18 oysters
12 slices smoked salmon
50 g red caviar
1 avocado
lemon juice
1 white onion
lemon wedge
capers
parsley
French dressing

Steps:

Cut lobsters in half lengthwise.
Unsing fingers, ease meat out of tails in one piece.
Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
Arrange on serving paltter.
Shell prawns, remove back vein, place on platter.
Sprinkle a little red caviar on each oyster, place on platter.
Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.

Nutrition Facts : Calories 454.2, Fat 12.5, SaturatedFat 2.4, Cholesterol 398, Sodium 1062.5, Carbohydrate 13.9, Fiber 2.5, Sugar 1, Protein 68.9

SIMPLE SEAFOOD PLATTER

Simple seafood platter image

Raid your local fishmongers for a selection to suit your budget and you have an instant impressive starter

Provided by Barney Desmazery

Categories Starter

Time 10m

Number Of Ingredients 7

Ingredients

about 800g mixed seafood prawns , smoked salmon and gravadlax
lemon wedges, to serve
brown bread , to serve
juice 1 lemon
1 tbsp Dijon mustard
150ml good-quality mayonnaise
small bunch dill , finely chopped

Steps:

Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill.
Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

Nutrition Facts : Calories 448 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 38 grams protein, Sodium 2.89 milligram of sodium

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