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A game-changing seafood platter
This is an epic dish to start any dinner party or just good old Sunday night at home! Remember to cut the pieces of crab small so you can eat them with ease, and be careful cracking these crab clusters (their spikes are extremely sharp!)
SERVES
4
TO
6
Ingredients
- 6 Alaskan king crab legs, thawed and cracked
- 8 oysters, freshly shucked
- 12 Jumbo sustainably sourced shrimp, cooked
- 1 lobster, cooked, claws cracked and split in half (680 grams)
- 2 lemons, quartered
- 12 fresh tarragon, chiffonade
- Matty’s Cocktail Sauce, for dipping (recipe below)
For Matty's Cocktail Sauce:
- 1/2 cup ketchup
- 1/4 cup white prepared or fresh horseradish (strained if prepared)
- 1 lemon, juiced
- 1 teaspoon white vinegar
- 3-4 dashes of Worcestershire sauce
- Salt and pepper, to taste
Directions
- To cut the crab, using kitchen shears, cut along the joint of the crab and make two cuts on either side of the crab leg exposing the meat. Remove the piece of cut crab shell exposing the meat however leave the meat within shell. Repeat with all the legs.
- To plate, place the crab legs, shrimp, oysters and lobster halves on a large serving platter with ice. Garnish with finely chopped tarragon and lemon quarters. Best served with a dish of Matty’s Cocktail Sauce.
For Matty's Cocktail sauce:
- In a small bowl, combine everything mixing well. Seal and place in refrigerator until needed.
