Seafood Platter Recipe

Prepare shrimp and crab

If shrimp are frozen, thaw in the refrigerator overnight or under cold running water. Use a large pot and combine the water, white wine, halved lemons (squeeze one lemon in), bay leaves, peppercorns, kosher salt and Old Bay. Bring to a rolling boil.

Add the snow crab legs to the boiling poaching liquid first (they can be briefly par-boiled): boil for 4 minutes, then remove with tongs and transfer to an ice bath to stop cooking. Keep covered.

Add the large shrimp and cocktail shrimp to the pot and cook 1.5–2 minutes for medium-large shrimp, or until just pink and opaque. Immediately transfer shrimp to the ice bath to chill completely. Drain when cold.

Keep cooked shrimp and crab chilled on ice until serving. If using pre-cooked crab legs, simply thaw and warm briefly (or serve cold).

Shuck oysters and clams

Carefully shuck oysters and littleneck clams on the half shell (if not already shucked). Work over a towel, insert an oyster knife at the hinge, twist to pop, run blade under the top shell to free, then cut the muscle on the bottom shell and keep the liquor in the shell. Place each shell on a bed of crushed ice to keep level and cold.

Make the poaching liquid by combining 6 cups water, 1 cup dry white wine, juice from one halved lemon, the two halved lemon shells, bay leaves, peppercorns, 2 tsp kosher salt and 1 tbsp Old Bay in a large stockpot. Bring to a gentle rolling boil before adding shellfish as directed above. Strain and discard solids after use if you plan to reuse the liquid for more batches.

Cocktail sauce

Stir the prepared cocktail sauce with 2 tsp prepared horseradish to taste in a small bowl. Adjust heat by adding more horseradish if desired. Chill until serving.

Mignonette

For the mignonette, finely mince 1 small shallot and combine with 1/4 cup red wine vinegar (included as part of the 0.5 cup total), 2 tbsp white wine vinegar, a pinch of sea salt and fresh cracked pepper. Refrigerate for at least 20 minutes to meld flavors. (If you prefer a prepared mignonette, substitute as needed.)

Remoulade or mayo-based dip

If using prepared remoulade, transfer to a serving bowl and garnish with a little chopped parsley. Taste and add a squeeze of lemon if desired.

Arrange a large platter or individual plates by spreading a thick layer of crushed ice across the base so shells sit level. Nestle oysters and clams directly into the ice, arranging shrimp in small piles and crab legs in sections.

Place small bowls of cocktail sauce, remoulade and mignonette around the platter. Scatter lemon wedges and parsley sprigs for garnish. Finish with a light sprinkling of sea salt over the ice and shells to taste.

Serve immediately, instructing diners to squeeze lemon over shellfish, dip shrimp in cocktail or remoulade, and enjoy oysters with mignonette. Keep remaining shellfish chilled on ice and consume within 2 hours for best quality.