Seafood Platter Recipe

Prep shellfish

Rinse mussels and clams under cold water, scrub shells and remove beards from mussels. Discard any with cracked shells or that do not close when tapped. Rinse crawfish thoroughly in cold running water, removing dirt and debris. If using shrimp that are not deveined and you prefer deveined, make a shallow cut along the back and remove the vein; keep shells on for flavor.

Heat and hold pre-cooked crab

Because snow crab legs are typically pre-cooked, you'll add them near the end of the cook to heat through gently (see cook sequence). Avoid prolonged boiling to prevent drying or toughening the meat.

Wash potatoes and leave whole if small; pierce any larger ones. Husk corn and cut each ear into thirds. These items will be cooked first because they take longer to become tender.

Build the boil base: In a large stockpot (at least 8–12 quart), combine 10 cups water, 2 cups stock and 1 cup beer (if using). Add 4 tbs Old Bay, 1 tbs kosher salt, 6 smashed garlic cloves, 2 bay leaves and the halved lemons (squeeze the halves into the pot, then toss the halves in). Bring the liquid to a rolling boil over high heat.

Cook potatoes and corn: Once boiling, add the potatoes. Boil 10–12 minutes until potatoes are almost tender when pierced with a fork. Add corn pieces and continue boiling 5 minutes so corn and potatoes approach doneness but are still slightly firm.

Add shellfish in timed sequence: Add raw crawfish and clams to the pot and boil 5 minutes. Next add whole shrimp and mussels; boil another 3–4 minutes, until mussels and clams open and shrimp turn pink and opaque. Finally, nestle snow crab legs in the pot and let them warm through for 3–4 minutes (do not boil vigorously). If any mussels or clams do not open after 5 minutes, discard them.

Turn off heat and steep: Remove the pot from heat and let everything steep in the seasoned broth for 5 minutes so flavors meld and crab finishes warming without overcooking. This rest also helps crawlfish finish cooking through.

Melt butter: While the seafood rests, melt 6 tbs unsalted butter in a small saucepan or microwave and stir in the chopped parsley and a squeeze of lemon. Optionally add a dash of hot sauce to the butter for a spicy dipping sauce.

Drain and arrange: Using a large slotted spoon or drain basket, lift seafood, potatoes and corn from the pot and arrange on a large platter or spread over newspaper/ butcher paper for a casual presentation. Spoon some of the cooking liquid over the platter for moisture and extra flavor.

Serve: Offer melted herbed butter, extra lemon wedges, and hot sauce at the table. Provide crackers or seafood forks and plenty of napkins. Recommend guests crack crab legs and dip meats in butter; shells and unopened shellfish should be discarded.