Fried Seafood Platter Recipe

Prepare filling

In a medium bowl combine 1 cup lump crab meat, 1/4 cup mayonnaise, 1 tbsp dijon mustard, 1/4 cup finely diced celery, 2 tbsp finely diced green onion, 1 tbsp lemon juice, 1 tsp Old Bay, 1/2 tsp hot sauce, 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently fold until evenly mixed, taking care not to break up the crab lumps.

Form cakes

Stir in 1/2 cup panko breadcrumbs to bind the mixture slightly. Portion into four (~2 oz) oval cakes using wet hands or an ice cream scoop, pressing gently to hold shape.

Breading

Set up a three-bowl station: 3/4 cup all-purpose flour seasoned lightly with salt, two beaten eggs (2 units), and 1 cup panko breadcrumbs for final coating. Dredge each crab cake in flour, shake off excess, dip into beaten eggs, then press into panko breadcrumbs to fully coat. Place on a tray and refrigerate 15 minutes to firm.

When ready to fry, heat oil to 350°F (175°C) in a deep fryer or heavy pot (use frying oil amount below). Fry crab cakes in batches (do not overcrowd) for 3–4 minutes until golden brown and heated through. Remove with a slotted spoon to a wire rack set over a sheet tray; keep warm in a 200°F oven if needed.

Season shrimp

Pat 12 large peeled and deveined shrimp dry with paper towels. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp garlic powder.

Make batter

In a bowl combine 1/2 cup all-purpose flour and 1/4 cup cornstarch. Add the seasoned flour mixture to 1/2 cup cold club soda and whisk briefly to make a light, slightly lumpy batter. Do not overmix; batter should be thin enough to coat shrimp.

Fry shrimp

Heat oil to 350°F (175°C). Holding shrimp by the tail, dip each into the batter allowing excess to drip off, then carefully lower into oil. Fry in small batches 2–3 minutes until batter is crisp and shrimp are opaque and pink. Remove to a wire rack to drain.

Prep oysters

Place 12 shucked oysters on paper towels to drain. Toss gently with 1 tsp lemon juice and 1/4 tsp salt; set aside briefly.

Breading station

In one bowl combine 1/2 cup flour, 1/4 cup cornmeal, 1/2 tsp paprika and 1/4 tsp black pepper. In a second bowl whisk 1 beaten egg with 1/2 cup buttermilk. In a third bowl place 3/4 cup panko breadcrumbs.

Coat and fry

Working quickly, dredge each oyster in the flour mixture, dip into the buttermilk-egg, then press into panko. Fry oysters in 350°F (175°C) oil for 2–2.5 minutes until golden and crisp. Drain on a wire rack.

Season fillets

Pat 2 flounder fillets dry, then season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Batter and breading

Make a light beer batter by whisking together 3/4 cup flour and 1/4 cup cornstarch with 1 beaten egg and 1/2 cup cold beer or club soda until smooth and slightly thick. Place 1 cup panko in a shallow dish for final coating.

Coat and fry

Dust each fillet lightly with flour, dip into the beer batter allowing excess to drip, then press into panko to adhere. Fry fillets in 350°F (175°C) oil for 3–4 minutes per side depending on thickness until golden and cooked through (internal temp ~145°F). Transfer to a wire rack to drain.

Oil and temperature: Pour approximately 6 cups vegetable oil into a large pot or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat between batches so oil stays at ~350°F.

Batch frying: Do not overcrowd the fryer. Fry items in separate batches as directed above. Use a wire rack set over sheet pans to drain fried items to keep them crisp; do not use paper towels as sole draining surface (they trap steam).

Finishing: Keep finished items warm in a 200°F oven if preparing ahead. Arrange deviled crab, shrimp, oysters and flounder on a platter or individual 'fry baskets'. Garnish with lemon wedges and chopped parsley. Serve with cocktail sauce and tartar sauce on the side.

Safety and tips: Monitor oil level and never leave hot oil unattended. Use a slotted spoon or spider for removal. Ensure all seafood reaches safe internal temperatures and that crab and oysters are fresh and properly refrigerated before use.