Homestyle 'seacuterie' board

A holiday entertaining seafood board without blowing your budget.

Chef Trevor Lui shares his tips to making a holiday entertaining seafood board without blowing your budget. “This is our way of doing a fairly budget friendly sea-cuterie.”

Try it out yourself!



  1. In a small mixing bowl, combine drained crab meat, cream cheese and chives.
  2. With a pastry spatula, fold until all ingredients are fully combined.
  3. Add salt and pepper to taste.
  4. Transfer to a serving bowl or ramekin, cover and chill.
  5. Remove cooked yolks and add into a small mixing bowl leaving half whites intact and off to the side.
  6. Add in kewpie followed by chili flakes. Fold until all contents are thoroughly blended.
  7. Using a zip lock type bag, add mixture into bag, seal and cut a small corner off of bottom of the bag.
  8. Now, lightly squeeze the contents and carefully pipe yolk mixture back into egg whites.
  9. Top each half with a small dollop of fish roe or caviar.

Platter Preparation:

  1. Arrange all seafood in a presentable manner in format best suited to you.
  2. Leave both smoked sardines and oysters in tin with lids off and seafood in the natural oils. Place accordingly on platter or tower.
  3. Garnish smoked salmon with capers and sliced red onions; in addition, lemon wheels neatly garnished throughout the platter.
  4. Bread or crisps should be plated separately and served with platter