Iced Raw Bar Recipe
Seaweed Salad, Cocktail Sauce, Hot Sauce, Horseradish, Lemon Wedges & Oyster Crackers, Market's Shrimp, Clams, West & East Coast Oysters, Snow Crab Claws, Smoked Mussels with Lemon Vinaigrette
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Ingredients
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Seaweed Salad
Cocktail Sauce
Seafood
Lemon Vinaigrette
Serving Garnishes
Method
Seaweed Salad
- 1
Prepare the Seaweed
Soak the wakame seaweed in warm water for about 10 minutes until rehydrated. Drain and chop into bite-sized pieces.
- 2
- 3
Dress the Salad
In a separate bowl, whisk together rice vinegar, soy sauce, sesame oil, and toasted sesame seeds. Pour over the vegetable mixture and toss gently.
Cocktail Sauce
- 4
Combine Ingredients
In a mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
- 5
Mix Well
Stir the mixture until well combined. Adjust the seasoning with more hot sauce if desired.
Seafood Preparation
- 6
Prepare the Seafood
Arrange the shrimp, clams, oysters, crab claws, and mussels on a large platter. Keep chilled until ready to serve.
Lemon Vinaigrette
- 7
Mix the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Serving
- 8
Prepare the Serving Dish
On a large serving platter, arrange the seaweed salad, cocktail sauce, and chilled seafood. Garnish with lemon wedges and oyster crackers.
