Seafood Charcuterie Board

Create a stunning Seafood Charcuterie Board featuring lobster, crab, shrimp, and flavourful sides for an impressive feast!

A Seafood Charcuterie Board is an elegant and delicious way to serve an array of fresh seafood, vibrant vegetables, and flavourful accompaniments.

Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a seafood feast, this board is sure to impress. It features succulent lobster tails, crab legs, seasoned shrimp, and perfectly cooked mussels, paired with savory sides like parmesan corn, herb-roasted potatoes, and crisp cucumbers.

Serve it with an assortment of dipping sauces, butter rounds, and crackers for the ultimate seafood experience.

Tips for the Perfect Seafood Board

• Use fresh seafood for the best flavour and texture.
• Arrange strategically: Place larger items first and fill in gaps with smaller ingredients.
• Pair with wine: A crisp white wine like Sauvignon Blanc or Chardonnay complements seafood beautifully.
• Offer a variety of dips: Classic cocktail sauce, creamy tartar sauce, and flavoured butter rounds add extra flavor.
• Keep it cold: If not serving immediately, keep seafood chilled on a separate tray over ice.

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How to Make a Seafood Charcuterie Board

Yields: 6-8 servings | Prep Time: 45 minutes | Bake Time: 50 minutes

Ingredients:

Seafood

• 3 Lobster Tails
• 1 lb Crab Legs
• 2 lbs Snow Crab Legs
• 8-10 Cajun Shrimp
• 8-10 Lemon Shrimp
• 8-10 Mussels
• 2 cups Smoked Salmon

Vegetables

• 6-8 Parmesan Corn (see recipe below)
• 3 cups Seasoned Mini Potatoes (see recipe below)
• 2 English Cucumbers, sliced
• 2 cups Snow Peas

Extras

• 10-14 Crackers
• 1 Lemon, quartered
• 2 Chipotle Butter Rounds
• 2 Dill Butter Rounds
• 2 Lemon Basil Butter Rounds
• 1/4 cup Cocktail Sauce
• 1/4 cup Tartar Sauce
• 1/4 cup Sauerkraut
• 1/2 cup Crab Salad

For the Seafood

Crab Legs, Snow Crab Legs, and Lobster

• 4 tbsp Salted Butter
• Salt and Pepper

Lemon Shrimp

• 1 stick Unsalted Butter
• 1 tbsp Minced Garlic
• 2 tbsp Lemon Spice, divided

Cajun Shrimp

• 1 stick Unsalted Butter
• 1 tbsp Minced Garlic
• 2 tbsp Cajun Spice

For the Corn

• 6-8 ears of Corn
• 6-8 slices of Salted Butter
• Salt and Pepper
• 1/2 stick Butter
• 1/4 cup Parmesan, shredded

For the Potatoes

• 1 1/2 lb Mini Yellow Potatoes
• 1 tbsp Minced Garlic
• 2 tbsp Thyme
• 2 tbsp Rosemary
• 1 tbsp Oregano
• 3 tbsp Olive Oil

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Directions:

Potatoes:

1. In a large pot, add the potatoes and fill with water to cover them.
2. Bring to a boil and cook for 10 minutes.
3. Preheat the oven to 400°F.
4. Drain the potatoes, pat dry, and place them in a large bowl.
5. Toss with olive oil, garlic, thyme, rosemary, and oregano.
6. Spread the potatoes on a baking sheet and bake for 20 minutes.
7. Remove from the oven and set aside.

Corn:

1. Preheat the oven to 400°F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Place the corn on the sheet and season with salt and pepper.
4. Top each ear with a pat of butter.
5. Bake for 35-40 minutes until slightly browned.
6. In a small pan, melt 1/2 stick of butter over medium heat.
7. Coat the roasted corn in melted butter and sprinkle with parmesan.
8. Set aside.

Cajun Shrimp:

1. Drain and pat dry the shrimp.
2. Toss with Cajun seasoning and refrigerate for 10 minutes.
3. In a small saucepan, melt butter with garlic and 1 tbsp Cajun spice over low heat.
4. Add shrimp and cook for 5-6 minutes, tossing often.
5. Set aside.

Lemon Shrimp:

1. Drain and pat dry the shrimp.
2. Toss with lemon seasoning and fresh lemon juice, then refrigerate for 10 minutes.
3. In a small saucepan, melt butter with garlic over low heat.
4. Add shrimp and cook for 5-6 minutes, tossing often.
5. Set aside.

Crab Legs, Snow Crab Legs, and Lobster:

1. Fill a large pot halfway with water and season generously with Old Bay and sea salt.
2. Add crab legs and bring to a boil.
3. Cook for 3-5 minutes until heated through.
4. Repeat for the other crab legs and lobster tails.
5. Set aside.

Mussels:

1. Cook mussels according to package instructions.
2. Set aside.

Assembling the Board:

1. Fill small bowls with cocktail sauce, tartar sauce, sauerkraut, and crab salad.
2. Arrange large shellfish items on the board first.
3. Add ramekins with sauces and extras.
4. Fill gaps with vegetables, mussels, smoked salmon, and shrimp.
5. Garnish with crackers, lemon wedges, cucumbers, and butter rounds.
6. Serve and enjoy!