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Seafood Platter
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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 refreshing sides, lemon wedges, and plenty of drinks, this platter is perfect for a luxurious and unforgettable seafood feast.
Ingredients
Servings:
8
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Seafood Sauces (choose 2) – All Recipes Here
Other Sauces
Serving
Our Standard Side Dishes
Extra Dishes Pictured In Post And The Video
Steps
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Notes
Extra suggestions to add on the side: Christmas Baked Salmon, Crispy Beer Battered Fish, Homemade Fries,frozen store bought potato gems (tater tots), Chinese Honey Prawns,Singapore Chilli Crab, Whole Baked Fishany other seafood or fish recipe – here’s thefull collection.
See in post for more tips and thoughts on each item listed. Summary points below!
Prawns – Tiger, king and banana prawns in Australia are all great, though if I had to pick one I’d choose tiger prawns (I love the salty slightly more intense flavour). Watch out for imported – Australian prawns are superior in flavour. Oyster –Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two varieties here in Australia. The quality and flavour comes down to where and how they are grown. Moreton Bay bugs – The “better value lobster”!. At ~$40/kg, they’re easier to cut, to eat and have a higher meat-to-shell ratio. There’s really no point getting cheap lobster, tastes of nothing. If you get lobster, you need to spend $100/kg+. Don’t bother with cheap lobster! Crab – Blue swimmer crabs for the best for flavour (in our view) and value, but don’t get small ones <350g/12oz, it’s a pain to get the meat out. Spanner crab is also great but all the meat is in the shell (cut per same directions). Mud crab and king crab – please read in post for our view on these (buy raw, make sure it’s Australian, and cook yourself), they are expensive so get it right! Mussels – cooked using this cookbook recipe or this recipe, but dice the vegetables very small (to use as garnish on mussels). Cool to room temperature then serve on platter.
See in post for more tips and thoughts on each item listed. Summary points below!
Prawns – Tiger, king and banana prawns in Australia are all great, though if I had to pick one I’d choose tiger prawns (I love the salty slightly more intense flavour). Watch out for imported – Australian prawns are superior in flavour. Oyster –Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two varieties here in Australia. The quality and flavour comes down to where and how they are grown. Moreton Bay bugs – The “better value lobster”!. At ~$40/kg, they’re easier to cut, to eat and have a higher meat-to-shell ratio. There’s really no point getting cheap lobster, tastes of nothing. If you get lobster, you need to spend $100/kg+. Don’t bother with cheap lobster! Crab – Blue swimmer crabs for the best for flavour (in our view) and value, but don’t get small ones <350g/12oz, it’s a pain to get the meat out. Spanner crab is also great but all the meat is in the shell (cut per same directions). Mud crab and king crab – please read in post for our view on these (buy raw, make sure it’s Australian, and cook yourself), they are expensive so get it right! Mussels – cooked using this cookbook recipe or this recipe, but dice the vegetables very small (to use as garnish on mussels). Cool to room temperature then serve on platter.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories0kcal0%
-
Fat0g0%
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Saturated Fat0g0%
-
Carbohydrates0g0%
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Fiber0g0%
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Sugar0g0%
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Protein0g0%
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Cholesterol300mg15%
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Sodium0mg0%
Percent Daily Values are based on a 2,000 calorie diet.