Seafood For 2 Recipe

Prepare shellfish

Rinse shrimp, clams and oysters under cold water. Scrub shells of clams and oysters to remove debris. Pat shrimp dry and check for any remaining vein; leave tails on for presentation.

Poach shrimp

In a small shallow pan bring 1 cup water, 1/2 tsp salt and 1 tbsp butter to a gentle simmer. Add shrimp and poach 2-3 minutes until opaque and just cooked through. Remove with slotted spoon to a bowl of ice water to stop cooking; drain and refrigerate.

Steam clams and oysters

In a medium pot add 1 cup water and 1/4 cup white wine (or replace with water). Bring to a simmer over medium-high heat. Add clams, cover and steam 4-6 minutes until clams open (discard any that remain closed). Remove opened clams to a bowl. Add oysters to the same pot for 1-2 minutes just to loosen and warm the liquor inside the shell; remove promptly (oysters are best served lightly chilled or room temp rather than overcooked). Chill clams and oysters on ice or refrigerate until service.

Make crab salad

In a medium bowl gently fold 4 oz picked jumbo lump crab meat with 2 tbsp mayonnaise, 1 tsp Dijon, 1 tbsp lemon juice, 1 tbsp finely diced celery and 1 tsp chopped chives. Season with 1 tsp salt and 1/4 tsp black pepper, tasting and adjusting lightly. Keep mixture chunky — do not overmix. Cover and refrigerate until plating.

Quick pickle

In a jar or bowl combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1/8 tsp red pepper flakes. Stir until sugar and salt dissolve. Add thinly sliced cucumber, press to submerge, and let sit at least 15 minutes (up to 2 hours) in the fridge. Drain before serving.

Prepare sauces and garnishes

Portion 3 tbsp cocktail sauce and 3 tbsp creamy horseradish sauce into small ramekins. Cut 2 lemon wedges and arrange alongside sauces. Chill sauces until service.

Choose a chilled platter or shallow bowl filled with crushed ice or rock salt to keep seafood cold. Arrange 4 shrimp, 4 clams (in shells), and 4 oysters (in shells) spaced around the platter.

Spoon the Maryland jumbo lump crab salad (the 4 oz prepared) into a small nest or shallow ramekin and place it on the platter. Garnish crab salad with a small pinch of chives and a light drizzle of lemon juice if desired.

Add drained house pickles to the platter in a small pile near the crab salad. Place the two sauce ramekins (cocktail and horseradish) and the lemon wedges on the platter.

Serve immediately, instructing diners to use sauce duo and lemon as desired. Leftover steamed shellfish should be eaten within 24 hours refrigerated.