Seafood Plateau

18 ingredients
6 steps

Ingredients

  • 1 lb baby squid, cleaned, hoods scored and sliced into strips
  • 1 None lemon, juiced
  • 4 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 lb large cooked shrimp
  • 12 None oysters, shucked
  • None None tartar sauce and lemon wedges, to serve
  • -1 None Crab Cakes
  • 9 oz fresh crabmeat, drained
  • 1 cup breadcrumbs
  • 1 None large egg, lightly beaten
  • 1 None green onion, finely sliced
  • 2 tsp Dijon mustard
  • 1/2 tsp paprika
  • None None Oyster Mignonette
  • 1/2 cup sparkling white wine
  • 1 tbsp white wine vinegar
  • 1 None shallot, finely chopped

Directions

  1. 1
    In a large bowl, combine squid hoods, tentacles, lemon juice, 2 tbsp oil and garlic. Cover and chill for 30 mins.
  2. 2
    Meanwhile, to make the crab cakes, combine crab meat, 1/2 cup breadcrumbs, egg, green onion, mustard and paprika. Season to taste. Shape into 8 patties then roll in remaining breadcrumbs to coat. Chill for 20 mins.
  3. 3
    To make the oyster mignonette, whisk together sparkling wine, vinegar and finely chopped shallot. Season to taste. Set aside for 20 mins.
  4. 4
    Heat remaining oil in a large frying pan over medium heat. Cook crab cakes for 1-2 mins per side, until golden and crisp. Transfer to paper towels to drain.
  5. 5
    Wipe pan clean. Increase heat to high. Drain squid from marinade. Cook for 2-3 mins until just cooked through.
  6. 6
    Arrange crab cakes, squid, shrimp and oysters on a serving platter. Spoon mignonette over oysters. Serve with tartar sauce and lemon wedges.

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