3-4 People Recipe

In a large pot combine 8 cups water, 2 tablespoons kosher salt, 1 tablespoon Old Bay seasoning, 2 bay leaves and the halved lemon. Bring to a rolling simmer over high heat.

If using live mussels or clams, add them to the simmering pot, cover, and steam 4–6 minutes until shells open. Remove with tongs and plunge into ice water to stop cooking, then chill. Discard any that do not open.

If cooking pre-cooked king and snow crab that only need reheating, lower heat to maintain a gentle simmer for poaching step below.

For pre-cooked crab legs/clusters: using kitchen shears or tongs, submerge in the simmering poaching liquid for 3–4 minutes to warm through. Remove and transfer to an ice bath briefly to stop overcooking, then set aside to chill.

For raw shrimp (if purchasing raw): add to simmering liquid and cook 2–3 minutes until pink and opaque. Immediately shock in ice water and chill. If shrimp are pre-cooked, simply chill them on ice.

Ensure all shellfish are fully chilled before assembling the platter; this preserves texture and food safety.

Cocktail Sauce

If not using store-bought, mix 1 cup ketchup, 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce and a pinch of hot sauce. Chill until ready to serve.

Creamy Horseradish Sauce

Whisk 3 tablespoons creme fraiche (or sour cream) with 1½–2 teaspoons prepared horseradish, 1 teaspoon lemon juice and a pinch of salt. Adjust heat to taste and chill.

Warm the drawn butter in a small saucepan on low or in a microwave safe container for 20–30 seconds; keep warm until serving. Stir in 2 teaspoons whole grain mustard and 1 tablespoon chopped parsley for a flavored butter, reserving extra parsley for garnish.

Choose a large serving platter or tiered stand. Line the platter with a bed of crushed ice (use a rimmed tray underneath to catch melt).

Arrange the chilled items in groups: place king crab legs and snow crab clusters at one side, piled for height; fan smoked salmon slices near a corner; arrange shrimp in a ring or rows; nestle mussels and clams in small clusters. Place lemon wedges around the platter for squeezing.

Nest small bowls of cocktail sauce, creamy horseradish sauce, and warm melted butter on the platter (keep the butter in a small insulated bowl or warmed dish). Sprinkle remaining chopped parsley and optional capers over smoked salmon and around the platter for color.

Add crusty bread or sliced baguette to a separate basket or on the platter edge. Garnish with additional lemon wedges.

Serve immediately, instructing guests to use crab crackers and picks for crab legs and clusters. Keep the platter chilled on ice; replenish ice as needed to maintain a safe temperature (below 40°F / 4°C) if serving over extended time.

Leftovers: refrigerate any unused cooked seafood within 2 hours. Consume within 2 days.