Seafood Platter

Name: Seafood Platter
Ingredients: 2 kg / 3 lb whole prawns , pre-cooked, shell on (Tiger, King or Banana prawns); 24 oysters – Sydney Rock or Pacific , love both (Tasmanian, Merimbula and Port Stephens are favourites); 4 blue swimmer crabs (400g/14oz+) (not smaller), pre-cooked in shell, whole; 8 Moreton Bay bugs , pre-cooked in shell, whole (fallback – Balmain Bugs); 200g / 7 oz smoked salmon (Huon is the only Australian one I get); 250g / 8 oz sashimi , pre-sliced (tuna, kingfish or salmon); 1 kg / 2 lb mussels – cooked, served at room temp (Note 5); Seafood Sauces (choose 2) – all recipes here:; Cocktail Seafood Sauce; Tartare Sauce; Marie Rose / Thousand Island (top pick); Thai Chilli Lime Sauce; RecipeTin Family Favourite Seafood Sauce (top pick); Sauces for oysters (selection coming next week); Soy sauce and wasabi , for sashimi; Ice , optional (crushed if you can, else normal); Lemon wedges (lots!); Parsley sprigs (for decorating, if you're feeling fancy); Bowls , to discard shells; Finger bowls , filled with water and lemon slices; Napkins (lots!); Good bread with good butter or good extra virgin olive oil (Try this easy Crusty Artisan Bread); Perky green salad or vegetable sticks (crudites), see in post for suggestions; Lots of cold beer, wine and champagne!; Extra dishes pictured in post and the video:; Marinated crispy baby octoptus; The crispiest salt and pepper squid (recipe coming soon!); Cheese and crackers (because I just have to!); More extras – see notes

foryoueats.com

This lavish Seafood Platter features a variety of sumptuous seafood, including prawns, oysters, crabs, smoked salmon, sashimi, and mussels, served with an array of delectable sauces. Complete with...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.

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Cooking tools:

Serving platter
Colander
Plastic wrap
Chef's knife
Cutting board
Pot
Serving bowl
Finger bowl
Discard bowl
Napkin
Glass

Ingredients

2 kg / 3 lb whole prawns , pre-cooked, shell on (Tiger, King or Banana prawns)
24 oysters – Sydney Rock or Pacific , love both (Tasmanian, Merimbula and Port Stephens are favourites)
4 blue swimmer crabs (400g/14oz+) (not smaller), pre-cooked in shell, whole
8 Moreton Bay bugs , pre-cooked in shell, whole (fallback – Balmain Bugs)
200g / 7 oz smoked salmon (Huon is the only Australian one I get)
250g / 8 oz sashimi , pre-sliced (tuna, kingfish or salmon)
1 kg / 2 lb mussels – cooked, served at room temp (Note 5)
Seafood Sauces (choose 2) – all recipes here:
Cocktail Seafood Sauce
Tartare Sauce
Marie Rose / Thousand Island (top pick)
Thai Chilli Lime Sauce
RecipeTin Family Favourite Seafood Sauce (top pick)
Sauces for oysters (selection coming next week)
Soy sauce and wasabi , for sashimi
Ice , optional (crushed if you can, else normal)
Lemon wedges (lots!)
Parsley sprigs (for decorating, if you're feeling fancy)
Bowls , to discard shells
Finger bowls , filled with water and lemon slices
Napkins (lots!)
Good bread with good butter or good extra virgin olive oil (Try this easy Crusty Artisan Bread)
Perky green salad or vegetable sticks (crudites), see in post for suggestions
Lots of cold beer, wine and champagne!
Extra dishes pictured in post and the video:
Marinated crispy baby octoptus
The crispiest salt and pepper squid (recipe coming soon!)
Cheese and crackers (because I just have to!)
More extras – see notes