Seafood Tower Recipe

Steam or chill king crab legs

If king crab legs are frozen, thaw overnight in refrigerator. To gently reheat: bring a large pot with 1 inch of water to a simmer, add a steamer basket, place crab legs over simmering water, cover and steam for 5–7 minutes until heated through. Immediately transfer to an ice bath to cool for 5 minutes, then pat dry and cut into serving lengths (2–3 sections per leg). If already cold and pre-cooked, simply cut and arrange chilled.

Shuck or prepare oysters and clams

Keep oysters and clams cold until ready. Shuck oysters by holding shell in a towel, insert oyster knife at hinge, twist to pop, slide knife under meat to free from top shell, and transfer meat on half shell to a tray of crushed ice to stabilize and chill. For clams: if raw, quickly steam in a covered pot with 1/4 cup water until shells open (3–5 minutes). Transfer opened clams to ice on their half shells. Discard any unopened shells.

Poach shrimp

In a medium saucepan, combine 6 cups water, 1/2 cup dry white wine (optional), bay leaf, 8 peppercorns and 1 tablespoon kosher salt. Bring to a gentle simmer over medium heat. Add shrimp in a single layer; cook until just opaque and pink, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath (4 cups ice + cold water) to stop cooking. When chilled, drain and pat shrimp dry; leave tails on for presentation.

Classic mignonette

Finely mince 2 tablespoons shallot (not listed separately; use small shallot from pantry) and combine with 3 tablespoons red wine vinegar and a pinch (about 1/8 tsp) of salt in a small bowl. Chill until serving.

Horseradish cocktail sauce

Mix 3 tablespoons ketchup with 2 teaspoons prepared horseradish (adjust to taste), 1 teaspoon lemon juice and a dash of hot sauce if desired. Chill.

Whole-grain mustard aioli

Whisk together 4 tablespoons mayonnaise with 1 tablespoon whole-grain mustard, 1 teaspoon lemon juice and 1/4 teaspoon freshly ground black pepper. Stir in chopped parsley and refrigerate.

Lemon wedges and seasoning

Cut 3 lemons into wedges. Place wedges on a small plate and sprinkle lightly with sea-salt flakes and the remaining 1/4 teaspoon black pepper for guests to squeeze over shellfish.

Prepare your serving stand or platter and mound 6 cups crushed ice in the base to create a stable, chilled bed. If using a multi-tier tower, line each tier with crushed ice and a damp clean kitchen towel beneath any tiers that contact the ice to prevent slippage.

Arrange cold components by weight and visual appeal: place king crab sections on the bottom tier (they are largest), nestle bowls of sauces on a middle tier or around the perimeter, set oysters and clams on their half shells over the ice on the top tier, then evenly distribute chilled shrimp around the tiers and in small cracks of ice for stability. Tuck lemon wedges between items. Scatter a few sprigs of parsley for color.

Finish by sprinkling a light pinch of sea-salt flakes over the crab and shrimp and a final grind of black pepper over the entire tower. Serve immediately with small forks, oyster knives, cocktail napkins and bowls for discarded shells.