Seafood Shellfish Charcuterie – Low Carb Simplified

For a 5-star seafood charcuterie, this “board” is as easy as it gets with fresh steamed crab, raw oysters, boiled shrimp and dipping sauces.

Here is the ultimate charcuterie for seafood lovers! It’s a five-star, “seacuterie” board that includes fresh oysters, Dungeness crab legs, shrimp and the best dipping sauces. It’s a beautiful board for your next dinner party or gathering.

We order a similar seafood spread when we visit Taylor Farms Samish Oyster Bar & Shellfish Market in Washington. Taylor Shellfish Farms has a beautiful oyster bar and farm on the ocean shore in Bow, Washington, where you can order freshly shucked oysters, crab and shrimp over a bed of ice. We highly recommend it if you’re ever nearby. You can also get their fresh shellfish shipped nationwide, which we do and recommend for family.

This seafood charcuterie board is about as easy as it gets. The preparation for the shellfish is fairly simple since you simply shuck the oysters, boil the shrimp (or buy freshly cooked shrimp from store), and steam the pre-cooked crab legs (steaming is optional). And you can buy or make the dipping sauces as you like.

The charcuterie requires a fairly large “board” or tray that can hold ice (in which the shellfish sits on top). We simply use a large sheet pan, which works well since we fill the bottom with ice. But, you can use another type of large board, bowl or pan that can fit the shellfish and ice.

The Best Shellfish or Seafood

Since this seafood charcuterie focuses on chilled shellfish, it includes raw oysters, boiled shrimp, and cooked crab. We serve the shellfish chilled on a sheet pan with ice along with dipping sauces.

However, you could include other seafood options like lobster tails, mussels or even smoked salmon.

Preparing the Shellfish

Preparing the shellfish for this charcuterie platter is fairly simple since it’s just shucking the oysters, boiling the shrimp (or you can get cooked from a local fish monger) and steaming pre-cooked crab (which is optional).

• Crab: In this charcuterie, we buy a large, two-pound Dungeness crab that is pre-cooked and cleaned. When buying a whole Dungeness crab, be sure to ask your fishmonger to clean it for you. If you can’t get Dungeness crab, you could also use king crab legs or snow crab legs (about 2 pounds).

  For pre-cooked crab, you could serve it cold or warm. To warm, we recommend steaming the crab (whether it’s Dungeness, king or snow). To steam, you’ll need a large pot and a steamer basket or colander. You’ll cover with the pot top and steam for 8 to 10 minutes. See full steaming instructions here.

• Shrimp: For this charcuterie, we serve the shrimp chilled as done in shrimp cocktail. To prepare the shrimp, you can either purchase cooked shrimp from the store (just be sure it’s been prepared that day) or you can boil the shrimp, which is ideal. If you plan to boil yourself, we recommend purchasing large or medium size shrimp (frozen or fresh) that is peeled, deveined with tail-on.
• Oysters: Since we live in Washington state, we buy local Kumamoto oysters (our favorite!). However, you can buy whatever raw oysters you like. To prepare, you’ll shuck the oysters before arranging on the board. If you haven’t shucked oysters before, it’s easier than you think. See this simple shucking video here.

Dipping Sauces

Dipping sauces liven up a seafood charcuterie with pops of flavor. Typical dipping sauces include cocktail sauce, mignonette, aioli or tarter sauce or butter sauces.

There should be at least one sauce for every seafood item. In this seafood charcuterie, we include a spicy mignonette for the oysters (along with fresh lemon wedges); cocktail sauce for the crab, oysters and shrimp; and a cajun butter sauce for the crab and shrimp.

Although the butter sauce can be a bit messy for communal dipping or spooning on top of seafood, we still like to include it. But, if you prefer something easier to spoon on a plate, then we recommend aioli or tarter sauce.

And, of course, you’ve got to include fresh lemon wedges (which we forgot to add in the picture!), for squeezing on oysters, crab or shrimp.

You can either buy or make your own seafood dipping sauces. Here are some our favorite homemade sauces for this seafood charcuterie:

Arranging the “Board”

You’ll want to use a fairly large seafood platter or tray that can hold ice (in which the shellfish sits on top). We simply use a large baking sheet, which works well since we fill the bottom with ice. But, you can use another type of large board, bowl or pan that can fit the shellfish along with the ice.

You’ll fill the bottom of the “board” with a light layer of crushed or cubed ice.

Next, you’ll place the dipping sauces in different sections of the board. You’ll want to make sure they’re sitting steady on top of the board instead of the ice.

After, arrange the shellfish next to the corresponding sauces. The shucked oysters will be arranged near the bowl of mignonette and the crab legs and shrimp will be arranged near and around the cocktail sauce, butter sauce or aioli.

Last, you’ll fill in the gaps with lemon wedges, fresh herbs or other decorative elements.

Other Accompaniments

You can also serve this seafood charcuterie with other accompaniments like fresh veggies (like sliced cucumbers, cherry tomatoes, celery, etc.), crackers, bread, fresh fruits, white wine and more.

How to Serve

In addition to the seafood charcuterie tray, you’ll need to place out:

• Small plates
• Napkins
• Spoons for sauces in small bowls
• Mini shellfish forks — we like to place in a clear glass for easy grabbing
• Crab crackers — we like to hang on a tall glass

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe

Seafood Shellfish Charcuterie

Low-Carb Simplified

For a 5-star seafood charcuterie, this “board” is as easy as it gets with fresh steamed crab, raw oysters, boiled shrimp with dipping sauces.

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Appetizer

Cuisine seafood

Servings 4

Calories 366.4 kcal

Instructions 

• Boil Shrimp (or buy cooked from store): If using raw shrimp, simply follow these  instructions for boiling.
• Prepare Crab: You can serve pre-cooked crab chilled or steamed. If steaming, fill a large pot (we use a stock pot) with a few inches of water. Season the water with salt. Bring the water to boil. Place a steamer basket or colander in the pot. Break crab legs off crab body and place all crab pieces in steamer basket or colander. Cover the pot with a lid or aluminum foil and steam for 8 to 10 minutes, until the crab meat is heated. See full instruction here.
• Shuck Oysters: Shuck 8 small oysters. See video for step-by-step instructions.
• Make Cocktail Sauce (or buy from store): Follow directions here. Directions including stirring together sugar-free ketchup, horseradish, lemon juice, Worcestershire sauce, and sambal oelek. Place in small serving bowl.
• Make Spicy Mignonette: Follow directions here. Directions include finely dicing shallots, combining rest of ingredients and stirring together. Place in small serving bowl.
• Make Cajun Butter Sauce: Follow directions here. Directions include sauteing minced garlic, melting butter and stirring in the rest of the ingredients. Place in small serving bowl.

• Prepare Seafood Charcuterie: Use a large sheet pan or other tray or board and lightly fill bottom with crushed or cubed ice. Next, place the dipping sauces in different sections of the board. You’ll want to make sure they’re sitting steady on top of the board instead of the ice. After, arrange the shellfish next to the corresponding sauces. The shucked oysters should be arranged near the bowl of mignonette and the crab legs and shrimp should be arranged near and around the cocktail sauce, butter sauce or aioli. Last, fill in the gaps with lemon wedges, fresh herbs or other decorative elements.

• Serve: Serve seafood charcuterie with small plates, napkins, spoons for sauces, mini shellfish forks and crab crackers.

Notes

You can remove crab meat from the main Dungeness crab body and place in a small serving bowl on the tray (since the main body isn’t as visually appealing as the legs when served) or save for later in the fridge.
Each Dungeness or snow crab leg should be arranged separately on tray.
Since king crab legs are long, you can break into smaller chunks to fit on tray (if using).
You can make sauces ahead of time and store in the fridge until ready to serve.

Nutrition

Calories: 366.4kcalCarbohydrates: 5.7gProtein: 28.2gFat: 25.3gSaturated Fat: 14.3gCholesterol: 223.5mgSodium: 950.1mgFiber: 0.3gSugar: 3gNet Carbs: 5.4gProtein Percentage: 31%