Cotuit Recipe
plump meats, moderate brine, sweet finish
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Ingredients
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Meats
Brine
Finishing Touches
Method
Preparation of Brine
- 1
Make the Brine
In a large bowl, combine the water, sea salt, and lemon juice. Stir until the salt is fully dissolved.
- 2
Chill the Brine
Place the brine in the refrigerator for at least 30 minutes to chill.
Preparing the Seafood
- 3
Brine the Oysters
Submerge the fresh Cotuit oysters in the chilled brine and let them sit for 15 minutes. Remove and set aside.
- 4
Cook the Shrimp
In a pot of boiling salted water, add the shrimp and cook until they turn pink, about 2-3 minutes. Drain and set aside.
- 5
Prepare the Crab
Gently mix the cooked crab meat with a pinch of Old Bay seasoning and set aside.
Finishing Touches
- 6
Combine Ingredients
In a large serving bowl, layer the oysters, shrimp, and seasoned crab meat.
- 7
- 8
Serve
Serve immediately, enjoying the plump meats with a moderate brine and a sweet finish.