Chilled Seafood For Two Recipe

Prepare ice bed

Pile 4 cups of crushed ice or ice chips onto a large shallow serving platter or two small plates making an even bed to hold shells and seafood cold. Reserve 2 cups of ice for chilling bowls if desired.

Chill king crab legs

If crab legs are frozen, thaw in refrigerator overnight or under cold running water until thawed (15–20 minutes). Pat dry, then cut legs into serving portions (about 4–6-inch segments) with kitchen shears for easier cracking. Place crab legs on the ice bed, flesh side up where possible.

Cook prawns (poach)

Bring a large pot of water to a rolling boil with 1 tablespoon salt and the juice of half a lemon (about 1 tsp). Add the jumbo prawns and poach 2–3 minutes until shells turn pink and tails curl but meat remains slightly firm. Immediately transfer prawns to an ice bath (the reserved 2 cups ice + cold water) to stop cooking and chill completely, about 3–4 minutes. Drain and pat dry; arrange on the ice bed with crab.

Shuck oysters

Keep oysters cold until ready to shuck. Place an oyster flat-side up on a towel. Insert an oyster knife at the hinge, apply firm pressure and twist to pop, then run the knife under the top shell to sever the muscle. Carefully loosen the oyster from the bottom shell but leave it in its liquor. Place oysters on the ice bed, spacing evenly so each sits level.

Melt butter gently in a small saucepan over low heat until fully liquid but not boiling (about 2–3 minutes). Skim any foam if desired. Stir in 1 tsp water and 1 tsp lemon juice to keep butter from solidifying quickly and add a pinch of salt. Keep warm over the lowest heat or pour into a small serving pitcher; place over a tea light or small burner if you want it to stay warm at the table.

Whisk together 6 tbsp ketchup, 2 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp fresh lemon juice, and 1 tsp hot sauce (optional) in a small bowl. Taste and adjust horseradish or lemon for heat/tang. Chill until serving.

Combine 3 tsp red wine vinegar, 1 tbsp finely minced shallot, 1 tsp freshly cracked black pepper, and a pinch of sea salt in a small ramekin. Stir and let sit 5–10 minutes for flavors to marry. Keep chilled until serving.

Slice remaining half of the lemons into wedges. Scatter lemon wedges and parsley over the platter. Place the drawn butter, cocktail sauce, and mignonette in small bowls and set on the platter or to the side. Ensure all seafood items are well chilled and serve immediately so diners can dip prawns and crab in drawn butter or cocktail sauce and spoon mignonette over oysters.

Suggested accompaniments: crusty bread, chilled sparkling wine or white wine. Leftovers: keep seafood covered and chilled; consume within 24 hours.