Visitation Platter* Recipe

Prepare bed of ice and shuck oysters

Line a large chilled serving platter with crushed ice (about 4 lbs). Shuck oysters shortly before service: hold oyster cup-side down, insert shucking knife at hinge, twist to open, cut muscle to release. Retain oyster liquor in shell and place each oyster on the bed of ice, arranging 24 oysters evenly. Keep refrigerated until serving.

Serve with sauces

Place small bowls of mignonette and cocktail sauce on the platter. Arrange lemon wedges around oysters for squeezing.

Poach shrimp

Bring 2 L water to a boil in a saucepan with 2 tbs kosher salt, halved lemon, 2 bay leaves and 1 tbs peppercorns. Reduce to a simmer and add shrimp. Poach 2–3 minutes until just opaque and firm. Immediately transfer shrimp to an ice bath to stop cooking and chill completely, about 5 minutes.

Arrange for service

Drain chilled shrimp, pat dry, and arrange tails-over-the-edge around small ramekins of cocktail sauce or fan them on crushed ice next to the oysters. Keep refrigerated until serving.

Make crab salad

In a bowl, gently fold 1 lb lump crab meat with 1/2 cup mayonnaise, 2 tbs lemon juice, 1/2 cup finely diced celery, 2 tbs chopped chives and 1/2 tsp Old Bay seasoning. Taste and adjust salt (use sea salt sparingly) and lemon to balance. Keep chilled.

Assemble cups

Spoon about 1 tablespoon of crab salad into each mini endive leaf or butter lettuce cup (24 pieces). Arrange on platter near smoked salmon or oysters and garnish each cup with a small chive sprig.

Prepare accompaniments

Spread softened cream cheese into a small bowl and set out capers and very thinly sliced red onion on separate small dishes.

Arrange salmon

Fan or fold 12 oz smoked salmon slices on a chilled platter. Place cream cheese, capers, red onion and dill sprigs nearby, with baguette slices or rye crisps for guests to build bites. Sprinkle a few cracks of black pepper or a pinch of sea salt over the salmon if desired.

Make mignonette

Combine 1/2 cup red wine vinegar with 1 finely minced shallot and 1 tsp freshly ground black pepper in a small bowl. Stir and refrigerate at least 15 minutes to let flavors meld.

Make cocktail sauce

In another bowl, mix 1/2 cup ketchup with 2 tbs prepared horseradish and 1 tsp Worcestershire sauce. Adjust horseradish to taste for heat. Chill until service.

Plate sauces

Place mignonette and cocktail sauce in small ramekins and position them near oysters and shrimp so guests can reach them easily.

Assemble full visitation platter

On a large chilled serving board or multiple platters, arrange the bedded oysters, chilled shrimp with ramekins of cocktail sauce, crab salad cups, and smoked salmon components. Tuck lemon wedges, lemon wheels and parsley sprigs between sections for color and easy access. Scatter remaining crushed ice where needed to keep items cold. Sprinkle a light pinch of sea salt over exposed seafood if desired.

Serving recommendations

Keep the platter refrigerated until right before serving. Serve within 2 hours of assembly for optimal freshness. Provide small forks, oyster knives (if oysters not pre-shucked for guests), cocktail napkins and extra bowls for shells or discarded garnishes.