82% would make again
How To Make A Fresh Seacuterie Board
featured in Recipes For Your Golden Globes Viewing Party
This seacuterie board is sure to make a splash at your next dinner party. From shrimp and seaweed salad to octopus and oranges, have fun with your favorite seafood and side bites. Then present them on a sheet pan for easy serving. Plus, learn how to shuck your own oysters.
Tasty Team
March 19, 2020
Total Time
15 hr 5 min
15 hr 5 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
1 hr 50 min
1 hr 50 min
Total Time
15 hr 5 min
15 hr 5 min
Prep Time
1 hr 15 min
1 hr 15 min
Cook Time
1 hr 50 min
1 hr 50 min
Ingredients
for 6 servings
Octopus Salad
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon ginger juice
- 1 small clove garlic, grated
- 2 tablespoons low sodium soy sauce
- 1 ½ teaspoons toasted sesame oil
- 2 tablespoons unsweetened mirin
- 1 tablespoon apple cider vinegar
- 1 fresno chilie, seeded and minced
- ½ teaspoon sugar
- 1 tablespoon olive oil, plus 1½ teaspoons
- 1 ¼ teaspoons kosher salt
- ¾ lb frozen cooked octopus (340 g), thawed, cut into ¼-inch (6 mm) rounds
- micro cilantro, for serving
Mignonette Sauce
- 1 small shallot, minced
- ½ cup red wine vinegar (120 mL)
- ½ teaspoon crushed black peppercorns
Crab Dip
- 2 tablespoons cream cheese
- 1 tablespoon mayonnaise
- 2 teaspoons old bay seasoning
- ⅛ teaspoon garlic powder
- 1 ½ teaspoons prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 dashes worcestershire sauce
- ½ lb fresh crab meat (225 g)
- 2 tablespoons fresh chives, plus more for garnish
- 1 ¼ teaspoons kosher salt
Oysters
- 8 fresh oysters
Assembly
- 6 cups crushed ice (840 g), plus more as needed
- 2 butter lettuce leaves
- ½ lb prepared ahi poke salad (225 g)
- 1 lb lox (455 g)
- 1 lb cocktail shrimp (455 g), tails on
- ½ cup cocktail sauce (160 g)
- 2 tablespoons prepared horseradish
- ½ cup seaweed salad (70 g)
- 4 slices grilled bread
- 8 crackers, of choice
- 1 english cucumber, sliced on the diagonal into 1/4 in (6mm) rounds
- ½ lb crab claws (225 g)
- 1 blood orange, sliced
- 1 cup pickled vegetable (150 g), such as peppadews and onion
- 1 tablespoon caper, drained
- decoratively cut lemon
Special Equipment
- oyster knife
- 2 baking sheets, 26 x 18-inch (66 x 45 cm)
- brown butchers paper
Nutrition Info
- Calories 586
- Fat 16g
- Carbs 45g
- Fiber 4g
- Sugar 14g
- Protein 62g
Estimated values based on one serving size.
Preparation
- The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt. Add the octopus and toss to coat. Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
- Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns. Refrigerate until ready to serve.
- Make the crab dip. In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Mix well. Gently fold in the crab meat and chives, then season with the salt. Refrigerate until ready to serve.
- Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed. Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster. Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle. Remove the top shell and gently run the knife along the bottom shell to release the oyster. Repeat with the remaining oysters. Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
- Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet. Top with the other baking sheet. Line with butcher’s paper.
- Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter. Transfer the crab dip to a serving dish and place on the pan, then garnish with chives. Add the butter lettuce leaves, then top with the ahi poke salad. Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables. Top the lox with the capers. Add the lemons to the pan.
- Serve immediately.
- Enjoy!
Ingredients
for 6 servings
Octopus Salad
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon ginger juice
- 1 small clove garlic, grated
- 2 tablespoons low sodium soy sauce
- 1 ½ teaspoons toasted sesame oil
- 2 tablespoons unsweetened mirin
- 1 tablespoon apple cider vinegar
- 1 fresno chilie, seeded and minced
- ½ teaspoon sugar
- 1 tablespoon olive oil, plus 1½ teaspoons
- 1 ¼ teaspoons kosher salt
- ¾ lb frozen cooked octopus (340 g), thawed, cut into ¼-inch (6 mm) rounds
- micro cilantro, for serving
Mignonette Sauce
- 1 small shallot, minced
- ½ cup red wine vinegar (120 mL)
- ½ teaspoon crushed black peppercorns
Crab Dip
- 2 tablespoons cream cheese
- 1 tablespoon mayonnaise
- 2 teaspoons old bay seasoning
- ⅛ teaspoon garlic powder
- 1 ½ teaspoons prepared horseradish
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 3 dashes worcestershire sauce
- ½ lb fresh crab meat (225 g)
- 2 tablespoons fresh chives, plus more for garnish
- 1 ¼ teaspoons kosher salt
Oysters
- 8 fresh oysters
Assembly
- 6 cups crushed ice (840 g), plus more as needed
- 2 butter lettuce leaves
- ½ lb prepared ahi poke salad (225 g)
- 1 lb lox (455 g)
- 1 lb cocktail shrimp (455 g), tails on
- ½ cup cocktail sauce (160 g)
- 2 tablespoons prepared horseradish
- ½ cup seaweed salad (70 g)
- 4 slices grilled bread
- 8 crackers, of choice
- 1 english cucumber, sliced on the diagonal into 1/4 in (6mm) rounds
- ½ lb crab claws (225 g)
- 1 blood orange, sliced
- 1 cup pickled vegetable (150 g), such as peppadews and onion
- 1 tablespoon caper, drained
- decoratively cut lemon
Special Equipment
- oyster knife
- 2 baking sheets, 26 x 18-inch (66 x 45 cm)
- brown butchers paper
Nutrition Info
- Calories 586
- Fat 16g
- Carbs 45g
- Fiber 4g
- Sugar 14g
- Protein 62g
Estimated values based on one serving size.
Preparation
- The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt. Add the octopus and toss to coat. Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
- Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns. Refrigerate until ready to serve.
- Make the crab dip. In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Mix well. Gently fold in the crab meat and chives, then season with the salt. Refrigerate until ready to serve.
- Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed. Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster. Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle. Remove the top shell and gently run the knife along the bottom shell to release the oyster. Repeat with the remaining oysters. Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
- Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet. Top with the other baking sheet. Line with butcher’s paper.
- Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter. Transfer the crab dip to a serving dish and place on the pan, then garnish with chives. Add the butter lettuce leaves, then top with the ahi poke salad. Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables. Top the lox with the capers. Add the lemons to the pan.
- Serve immediately.
- Enjoy!
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