Chilled Seafood Display Recipe
shrimp, crab, mussels, oysters, sauces
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Cooking & Poaching Liquids / Ice
Garnishes & Accompaniments
Classic Sauces
Optional Add-ons
Method
Seafood
Prepare shrimp
Bring a large pot of water, white wine, sea salt, halved lemons, bay leaves and peppercorns to a rolling simmer. Add the shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Remove immediately with a slotted spoon and plunge into an ice bath (cold water with ice) to stop cooking. Chill in the refrigerator until serving.
Prepare crab
If using pre-cooked crab legs, gently reheat by steaming or submerging in the simmering flavored poaching liquid for 3–4 minutes to warm through, then immediately cool on a tray over ice. If crab is raw, steam or boil until shells are bright and meat registers 135–140°F, then shock in ice bath and chill.
Cook mussels
In a large pot, add 1 cup white wine and a splash of the poaching liquid or water, bring to high heat. Add mussels, cover and steam for 4–6 minutes until shells open. Discard any mussels that remain closed. Remove mussels with tongs, cool briefly on a sheet pan and then transfer to the refrigerator. Reserve some of the cooking liquid (cooled) for flavoring ice if desired.
Shuck oysters
Keep oysters cold until just before serving. Using an oyster knife, hold each oyster with a towel, insert the tip at the hinge and twist to pop open, then run the knife along the top shell to free the muscle. Reserve oyster liquor in the half shell. Rinse shells quickly if needed and place oysters on crushed ice. If you prefer pre-shucked oysters, keep the meat and liquor chilled in a shallow bowl over ice.
Cooking & Poaching Liquids / Ice
Make poaching liquid: in a large stockpot combine 8 cups water, 1 cup white wine, 2 tablespoons sea salt, the halved lemons (squeezed slightly), bay leaves and peppercorns. Bring to a simmer and use for poaching shrimp and warming crab as directed above. Prepare an ice bath (bowl of ice water) big enough to shock shrimp and crab. Prepare a bed of crushed ice on the serving platter or display tray to keep seafood chilled.
Chill and stage: have at least 4–6 cups of crushed ice (or more) chilled and ready. Use additional ice around pans and bowls on the display to maintain temperature. Keep oysters on a flat bed of crushed ice to keep them level and retain their liquor.
Garnishes & Accompaniments
Warm crackers/mallets: place crackers or mallets near crab legs for easy cracking and serving.
Classic Sauces
Cocktail sauce: If making homemade, mix ketchup with prepared horseradish to taste (about 1/4–1/2 cup horseradish per cup ketchup), a squeeze of lemon, a dash of Worcestershire and hot sauce to taste. Chill well before serving.
Mignonette: Finely mince 2 shallots and combine with 1/2 cup red wine vinegar, 1/4 cup water, 1 tsp sugar (optional), and a pinch of salt and black pepper. Refrigerate at least 30 minutes to let flavors meld. Spoon into a small bowl for oysters.
Lemon aioli: Whisk 1 cup mayonnaise with 1–2 tablespoons lemon juice, 1 clove grated garlic, salt and pepper to taste. Chill until service.
Assembly & Service
Assemble display: On a large platter or tray, spread a 1–2 inch bed of crushed ice. Arrange cold shrimp (drained and patted dry), crab sections, mussels and oysters on the ice in separate clusters so guests can identify each item easily. Keep oysters level in their half shells so they retain their liquor.
Safety & holding time: Keep the display on crushed ice and replenish ice as needed. Do not hold the seafood at room temperature for more than 2 hours total (1 hour if ambient temperature above 90°F). Discard any seafood left out beyond safe holding times.