Seafood Platter
User Reviews
5
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Servings
8
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Course
Main Course
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Cuisine
American, Australian
Seafood Platter
Description
This Seafood Platter brings together about 2 kilograms of tiger, king, or banana prawns with 24 oysters from favored Australian sources like Tasmanian and Sydney Rock. Blue swimmer crabs and Moreton Bay bugs, both pre-cooked and whole, provide sweet, tender crab meat. Huon smoked salmon and assorted sashimi such as tuna or kingfish add delicate textures and flavors. Cooked mussels serve as another seafood element, ready to eat at room temperature.
Accompanying sauces include classic options such as cocktail sauce, tartare, Marie Rose (similar to Thousand Island), Thai chili lime, and other family favorite seafood dips. These enhance the variety of tastes and suit different shellfish. Wasabi and soy sauce support sashimi servings. Lemon wedges and parsley sprigs add brightness and visual appeal.
Serving tips include lots of napkins and finger bowls for mess management, crushed ice to keep seafood chilled, and bowls for discarded shells. Side dishes like crusty artisan bread with butter or olive oil, fresh green salads, vegetable sticks, and cold beer or champagne complete the meal. Preparation involves purchasing seafood close to serving, proper storage, and specific cutting instructions for crab and bugs to optimize eating experience.
Additional options for side dishes mentioned range from baked salmon to crispy beer-battered fish and various Asian-inspired seafood recipes, allowing flexibility and expansion beyond the core platter items.
Ingredients
- 2 kg / 3 lb prawn pre-cooked, shell on (Tiger, King or Banana prawns, whole
- 24 oyster love both (Tasmanian, Merimbula and Port Stephens are favourites, Sydney Rock or Pacific
- 4 blue swimmer crab not smaller), pre-cooked in shell, whole, 400g/14oz+
- 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 sauce for seafood
- tartare sauce
- Marie Rose Sauce top pick, or Thousand Island sauce
- Thai chilli lime sauce
- seafood sauce top pick, RecipeTin Family Favourite
Other sauces:
- Sauces for oysters (selection coming next week)
- soy sauce for sashimi
- wasabi for sashimi
Serving:
- ice , optional (crushed if you can, else normal)
- lemon lots!, wedges
- parsley for decorating, if you're feeling fancy, sprigs
- Bowls , to discard shells
- Finger bowls , filled with water and lemon slices
- Napkins (lots!)
Our standard side dishes
- bread with good butter or good extra virgin olive oil (Try this easy Crusty Artisan Bread, good quality
- Perky green salad or vegetable sticks (crudites), see in post for suggestions
- beer lots, cold
- wine
- champagne
Extra dishes pictured in post and the video
- baby octopus marinated, crispy
- squid recipe coming soon!, crispy, salt and pepper seasoned
- cheese because I just have to!
- Cracker because I just have to!
- More extras - see notes
Instructions
- Purchase all seafood as close as possible to the serving date. We often do the 5AM shop at the Sydney Fish Markets on Christmas Eve, because we are slightly crazy! We don't order online (we like to choose our own).
- Storage - Cooked seafood will easily keep 2 days, fresh raw for cooking will too if you take it out of the plastic bags, put in a colander or similar and very loosely cover with cling wrap (breathing = less stinky).
- Crab - To cut the crab, follow directions in How to Cut a Whole Crab except DO NOT cut off the claws if you are using a Blue Swimmer Crab. (See note)
- Moreton Bay bug - To cut the bug, flip it on to its back. Cut down through the middle (the shell is not too hard). Clean out the yellow and brown matter in the head, then it's ready to serve. Recipe video above.
- Sauce - Make your sauces of choice. They will be used for dipping prawns, Moreton Bay bugs and crab (I also use for vegetable sticks and bread!). Refrigerate until required (2 days+).
- Mussels - Make mussels, if using. Great served at room temperature on a cold seafood platter.
Assembling:
- Ice (optional) - Cover a large platter with ice. This keeps the seafood cold as well as providing a non-slip bed.
- Pile the prawns, crab and bugs on to the platter. Drape smoked salmon randomly around. Fan out the sushi.
- Oysters – Place them level to avoid the juices in the shells spilling out (what a waste!).
- Mussels – Break off one shell, and serve in the remaining shell. Then place the mussels in a single layer, or shingled (stacked but level). Spoon on a little of the diced vegetables and some reserved mussel cooking liquor.
- Sauce and lemon - Nestle bowls filled with sauces amongst the seafood and scatter over lemon wedges. Serve alongside finger bowls for cleaning and bowls to discard shells, and lots of napkins. Fill glasses with wine, cheers to Christmas! Now dive in!
Notes
- Purchase seafood fresh and as close to serving time as possible to ensure quality and flavor.
- Store cooked seafood for up to 2 days; keep raw seafood out of plastic bags and loosely covered for freshness.
- Blue swimmer crabs are preferred for flavor and value; avoid small crabs and low-quality lobsters for better taste.
- Moreton Bay bugs are easier to cut and serve than lobster with a higher meat-to-shell ratio.
- Prepare sauces ahead of time and refrigerate; these enhance prawns, bugs, crab, and even vegetable sticks or bread.
- Provide plenty of napkins and finger bowls with lemon water for convenient eating and cleaning.
- Side dishes like rustic bread, green salad, and cold beverages complement and balance the platter.
- Refer to provided cutting methods to properly prepare crab and Moreton Bay bugs for serving.
User Reviews
Overall Rating
5
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