Seafood Charcuterie Board | Seafood Platter
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Prepare to be captivated by our mouthwatering Seafood Charcuterie Board, featuring an array of succulent crab legs, lobster tails, and delectable seafood delicacies, and indulge in the ocean’s finest!
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Seafood Charcuterie Board
The word charcuterie (pronounced shar-KOO-tər-ee) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Source: Wikipedia.
But the word charcuterie is used a lot more loosely these days, often describing any kind of finger food – sweet or savory, displayed on a platter.
To that end, we’re calling all seafood lovers…
Get ready to embark on a culinary journey with our extraordinary Seafood Charcuterie Board….or should we call it a Seacuterie Board?
Whether you’re hosting a sophisticated dinner party or simply treating your family to an indulgent seafood feast, this platter of ocean delicacies will be a memorable experience!
What Do I Put On A Seafood Board?
The impressive seafood platter that you see pictured in this post brings together a bounty of the sea.
With a tantalizing selection of succulent crab legs, lobster tails, mussels, salmon, shrimp, and a variety of sauces and sides, it is truly a decadent feast!
There is some preparation and cooking involved when setting up this board:
- Cooking the herbed potatoes and parmesan corn on the cob.
- Making the 3 types of seasoned butter (if you can’t buy them ready-made).
- Cooking the Cajun shrimp and lemon shrimp.
- Seasoning and cooking (or heating up) the seafood.
So make sure you allow yourself the time to prep and set everything up.
If you are pressed for time, look at what’s good in your local grocery store that you can use to cut some corners.
Ultimately, this seafood charcuterie blog post is more of a guide than an exact recipe, so you can easily adjust to your needs.
Let’s get into the ingredients and equipment you need for this bountiful banquet!
Ingredients & Equipment Used In This Recipe
The ingredients and tools in this recipe are conveniently linked to online retailers like Amazon or Amazon Fresh.
Ingredients Needed For Seafood Charcuterie Board
Seafood
- Lobster Tails – cooked with Old Bay Seasoning
- Crab Legs – cooked with Old Bay Seasoning
- Snow Crab Legs – cooked with Old Bay Seasoning
- Extra Large Shrimp – prepared with two seasonings – Cajun and Lemon Pepper, but you can prepare them any way you like!
- Mussels – buy any flavor you prefer and cook according to the package.
- Smoked Salmon – we used hot smoked salmon chunks, but you could also serve slices of cold smoked salmon if you prefer.
Vegetables
- Corn on the Cob – roasted and then covered with Parmesan butter, but you can boil/steam them and serve them with plain butter if you prefer.
- Baby Potatoes – cooked with butter and a variety of dried herbs.
- English Cucumbers
- Snow Peas – also known as Mangetout
Sides & Extras
- Crackers
- Lemon Wedges
- Seasoned Butter – buy these ready-made if available; if not, they are easy to make from scratch! All you need to do is mix the flavorings with softened butter (quantities below), but you can adjust them to suit your needs and/or taste. Then using plastic wrap, roll the seasoned butter into a log and refrigerate until needed. You can freeze the seasoned butter, wrap it whole or in slices with parchment paper or plastic wrap, then foil, label, and freeze until needed.
- Chipotle Butter – 1 cup/250g unsalted butter mixed with 2 teaspoons of chipotle chili paste.
- Lemon Dill Butter – 1 cup/250g salted butter mixed with 3 Tablespoons of chopped fresh dill, 2 Tablespoons of lemon juice, and 1 teaspoon of lemon zest.
- Lemon Basil Butter – 1 cup/250g salted butter mixed with 8 Tablespoons of chopped fresh basil, 4 Tablespoons of lemon juice, and 1 teaspoon of lemon zest.
- Cocktail Sauce
- Tartar Sauce
- Sauerkraut
- Crab or Seafood Salad – again, you can buy these ready-made if available, or make them from scratch with your favorite seafood.
Cooking Ingredients
- Butter, Garlic, Parmesan, Salt & Pepper, Olive Oil
- Lemon Pepper
- Cajun Seasoning
- Old Bay Seasoning
- Dried Thyme
- Dried Rosemary
- Dried Oregano
Garnishes
- Lemons – cut into wedges
- Fresh Parsley
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- Sharp Knife
- Chopping/Cutting Board
- Mixing Bowls
- Large Saucepan
- Baking Sheet
- Pastry Brush
- Large Frying Pan/Sauté Pan
- Large Serving Board
- Small Serving Bowls – for sauces and condiments.
- Shellfish Crackers/Tools
- Small Plates – for guests to eat from. This might be ceramic plates, or paper plates, which will depend on your event.
- Charcuterie Utensils – knives, tongs, spoons, etc. You will need them for guests to pick up foods from the seafood charcuterie board and utensils to eat with.
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Seafood
Want more seafood recipes? Try these:
- Crispy Lemon Panko Fried Shrimp Recipe
- Greek Shrimp Saganaki Recipe with Kalamata Olives & Feta
- Oven-Roasted Hot Honey Salmon Recipe
- Pan-Seared Swordfish with Carrot Ribbon Salad & Lemon Vinaigrette
- Hearty & Creamy New England Clam Chowder Recipe
How Do I Set Up A Seafood Charcuterie Board?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Items on this seafood charcuterie board can be enjoyed either hot and/or cold. Adjust your preparation and cooking to fit with your serving time.
Step 1 – Prepare Potatoes: Place the potatoes in a large saucepan and fill with water to cover the potatoes. Bring to a boil and cook for 10 minutes until tender.
Preheat your oven to 400°F/200°C/Gas 6.
Drain the potatoes, pat dry, and add them to a large bowl. Add the olive oil and spices to the potatoes and toss to combine. Transfer to a baking sheet and bake in the oven for 20 minutes.
Remove from the oven and set aside to cool.
Step 2 – Prepare Corn on the Cob: Preheat your oven to 400°F/200°C/Gas 6. Line a baking sheet with foil and spray with cooking spray.
Place the corn cobs on the baking sheet, season with salt and pepper, and place a pat of butter on each one. Bake for 35-40 minutes until the corn starts to brown.
Remove the corn from the oven, cut them in half, brush each with melted butter and sprinkle Parmesan cheese on top. Set them aside.
Step 3 – Prepare Cajun Shrimp: Drain, wash, and pat dry the shrimp. Sprinkle with 1 tablespoon of Cajun spice and toss to coat. Cover and place in the refrigerator for 10 minutes.
Place the butter, garlic, and remaining Cajun spice in a sauté pan over low heat and let it melt, stirring
occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside.
Step 4 – Prepare Lemon Shrimp: Drain, wash, and pat dry the shrimp. Sprinkle with lemon pepper and fresh lemon juice, and toss to coat. Cover and place in the refrigerator for 10 minutes.
Place the butter and garlic in a sauté pan over low heat and let it melt, stirring occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside.
Step 5 – Prepare Seafood: Half-fill a large pot with water and season generously with Old Bay Seasoning and sea salt.
Add the crab legs, bring to a boil, and cook for 3-5 minutes until hot. Remove and set them aside. Repeat with the lobster tails and set them aside.
Prepare the mussels as directed on the packaging. Ensure that the shells have open. Discard any closed shells.
Step 6 – Setting Up the Board: Fill suitable size ramekins or bowls with the sauces, sauerkraut, and crab salad and set them aside. Place butter pats in a dish.
Place groups of crab legs, snow crab legs, and lobster tails in three corners of your board. Use parsley to surround the seafood as garnish if desired.
Place the filled ramekins/bowls around the board between the seafood already set down.
Fill the open spaces with prepared vegetables, mussels, shrimp, smoked salmon, and crackers.
Step 7 – Garnish & Serve: Garnish the board with lemon wedges and fresh herbs. Add tongs and spoons for serving. Enjoy!
Charcuterie Placement Tips
- Start with placing bowls (for sauces and smaller foods) on your board and build around them.
- Place larger and medium-sized foods onto the board first, and consider placing them towards the edges for structure.
- In photography and design, odd numbers work best, as does an ‘S’ shape. Keep your items in mind to help please and lead the eyes around the board.
- Arrange items in uniform patterns on the board.
- Fill in all available space – abundance looks the best when it comes to charcuterie boards. (A minimal approach can also work, experiment with your aesthetic!)
- Group the same items together and spread them out on the board; for example, if your board feeds 16 people, group the items together in different areas.
- Try to keep similar colors separate and break up pale-colored foods with bright ones, like fruits.
- Don’t forget the garnish for both the board and the surrounding area. Use linens, flowers, herbs, and other decorations to elevate the beauty of your charcuterie board.
More Charcuterie Board Ideas
Looking for more boards to set up for your next party? Check these out next:
- Margaritas Party Board
- St. Patrick’s Day Dinner Board (Irish Food Charcuterie Board!)
- Chocolate Charcuterie Board
- How To Set Up A Christmas Charcuterie Board
- How To Assemble a Mediterranean Meze Platter for Easy Entertaining
- How to Assemble An Italian Charcuterie Board For Entertaining
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.
What is the Best Board To Use for Charcuterie?
It’s a common misconception that a charcuterie must be displayed on a wooden board.
But you can use slate, marble, ceramic, and glass, line a counter or table with parchment paper, and lay everything out directly. (Very popular on TikTok!)
Take a look at your trays and platters – I’m sure there are plenty you could use.
There are really no hard and fast rules – use what you have, or invest in a good quality non-porous hardwood or bamboo board for charcuterie.
Hardwoods such as olive, black walnut, teak, and acacia are best.
Softwoods like oak or ash are not good to use as a charcuterie as they’re too porous, and the oils and aromas will leak into the wood.
No matter what shape it is – square, rectangle, round, or otherwise – reserve the board you’ll use to serve charcuterie solely for that use. Don’t chop food on it as well.
Printable Seafood Charcuterie Board Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Seafood Board
Get ready to indulge in an extravagant Seafood Charcuterie Board. Feast on buttery lobster tails, tender crab legs, plump shrimp, and more. Pair with mouthwatering sides, zesty sauces, and delightful extras.
Ingredients
For the Potatoes
- 1½ lb (700g) baby potatoes
- 1 Tbsp minced garlic
- 2 Tbsp dried thyme
- 2 Tbsp dried rosemary
- 1 Tbsp dried oregano
- 3 Tbsp olive oil
For the Corn on the Cob
- 3-4 ears of corn
- 3-4 slices of salted Butter
- Salt and pepper
- ½ stick (¼ cup/60g) butter, melted
- ¼ cup grated parmesan
For the Cajun Shrimp
- 12 extra large shrimp
- 1 stick (½ cup/110g) unsalted butter
- 1 Tbsp minced garlic
- 2 Tbsp Cajun seasoning
For the Lemon Shrimp
- 12 extra large shrimp
- 1 stick (½ cup/110g) unsalted butter
- 1 Tbsp minced garlic
- 2 Tbsp lemon pepper seasoning
For the Seafood
- 3-4 lobster tails
- 1 lb (450g) crab legs
- 2 lbs (900g) snow crab legs
- 4 Tbsp unsalted butter
- Old Bay Seasoning
- Sea salt
Additional Seafood
- 12 Mussels
- Hot smoked salmon chunks/pieces
Sauces & Sides
- ¼-½ cup cocktail sauce
- ¼-½ cup tartar sauce
- ¼-½ cup sauerkraut
- ½-1 cup crab or seafood salad
- 2 English cucumbers, sliced
- 2 cups snow peas/mangetout
- 2 chipotle butter rounds
- 2 lemon dill butter rounds
- 2 lemon basil butter rounds
- Variety of crackers
- 1-2 lemons, cut into wedges
- Fresh parsley, for garnish
Instructions
- Place the potatoes in a large saucepan and fill with water to cover the potatoes. Bring to a boil and cook for 10 minutes until tender. Preheat your oven to 400°F/200°C/Gas 6. Drain the potatoes, pat dry, and add them to a large bowl. Add the olive oil and herbs to the potatoes and toss to combine. Transfer to a baking sheet and bake in the oven for 20 minutes. Remove from the oven and set aside to cool.
- Preheat your oven to 400°F/200°C/Gas 6. Line a baking sheet with foil and spray with cooking spray. Place the corn cobs on the baking sheet, season with salt and pepper, and place a pat of butter on each one. Bake for 35-40 minutes until the corn starts to brown. Remove the corn from the oven, cut them in half, brush each with melted butter and sprinkle Parmesan cheese on top. Set them aside.
- Drain, wash, and pat dry the shrimp. Sprinkle with 1 tablespoon of Cajun spice and toss to coat. Cover and place in the refrigerator for 10 minutes. Place the butter, garlic, and remaining Cajun spice in a sauté pan over low heat and let it melt, stirring occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside.
Drain, wash, and pat dry the shrimp. Sprinkle with lemon pepper and fresh lemon juice, and toss to coat. Cover and place in the refrigerator for 10 minutes. Place the butter and garlic in a sauté pan over low heat and let it melt, stirring occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside. - Half-fill a large pot with water and season generously with Old Bay Seasoning and sea salt. Add the crab legs, bring to a boil, and cook for 3-5 minutes until hot. Remove and set them aside. Repeat with the lobster tails and set them aside. Prepare the mussels as directed on the packaging. Ensure that the shells have open. Discard any closed shells.
- Fill suitable size ramekins or bowls with the sauces, sauerkraut, and crab salad and set them aside. Place butter pats in a dish.
- Place groups of crab legs, snow crab legs, and lobster tails in three corners of your board. Use parsley to surround the seafood as garnish if desired.
- Place the filled ramekins/bowls around the board between the seafood already set down.
- Fill the open spaces with prepared vegetables, mussels, shrimp, smoked salmon, and crackers.
- Garnish the board with lemon wedges and fresh herbs. Add tongs and spoons for serving. Enjoy!
Notes
Items on this seafood charcuterie board can be enjoyed either hot and/or cold. Adjust your preparation and cooking to fit with your serving time.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 839Total Fat: 42gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 246mgSodium: 3736mgCarbohydrates: 52gFiber: 8gSugar: 11gProtein: 65g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.