Seafood Mezze Board Recipe
jumbo lump crab salad, salmon rillette, citrus poached shrimp
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Ingredients
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Jumbo Lump Crab Salad
Salmon Rillette
Citrus Poached Shrimp
Method
Jumbo Lump Crab Salad
- 1
Prepare the Crab Salad
In a mixing bowl, gently combine the jumbo lump crab meat, mayonnaise, Dijon mustard, lemon juice, chopped chives, salt, and black pepper until well mixed. Be careful not to break up the crab meat too much.
Salmon Rillette
- 2
Make the Salmon Rillette
In a food processor, combine the smoked salmon, cream cheese, capers, fresh dill, lemon zest, salt, and black pepper. Blend until smooth and well combined. Transfer to a serving dish and refrigerate until ready to serve.
Citrus Poached Shrimp
- 3
Poach the Shrimp
In a large pot, combine the water, orange juice, lemon juice, and salt. Bring to a boil. Add the shrimp and cook for 2-3 minutes, or until the shrimp turn pink and opaque. Drain and immediately place the shrimp in a bowl of ice water to stop the cooking process. Once cooled, remove from ice water and garnish with chopped parsley.
