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!
INGREDIENTS
- 1 can cooked crab
- 1 medium container whipped cream cheese
- 2 tbsp finely chopped chives
- salt
- pepper
Deviled Caviar Eggs
- 4 medium hard boiled eggs
- 1/2 cup kewpie (or mayo)
- 1/2 cup Korean chili flakes
- 250 gm Canadian smoked salmon
- 2 tins sardines
- 1 tin smoked oysters
- 12 blanched large prawns/jumbo shrimp
- cooked clams or mussels
- 1 lemon
- 1/2 jar capers
- 1/2 cup sliced red onions
- 1/ cup cocktail sauce (or hot sauce)
- crisps (or toast points)
METHOD
Instructions:
- In a small mixing bowl, combine drained crab meat, cream cheese and chives.
- With a pastry spatula, fold until all ingredients are fully combined.
- Add salt and pepper to taste.
- Transfer to a serving bowl or ramekin, cover and chill.
- Remove cooked yolks and add into a small mixing bowl leaving half whites intact and off to the side.
- Add in kewpie followed by chili flakes. Fold until all contents are thoroughly blended.
- Using a zip lock type bag, add mixture into bag, seal and cut a small corner off of bottom of the bag.
- Now, lightly squeeze the contents and carefully pipe yolk mixture back into egg whites.
- Top each half with a small dollop of fish roe or caviar.
Platter Preparation:
- Arrange all seafood in a presentable manner in format best suited to you.
- Leave both smoked sardines and oysters in tin with lids off and seafood in the natural oils. Place accordingly on platter or tower.
- Garnish smoked salmon with capers and sliced red onions; in addition, lemon wheels neatly garnished throughout the platter.
- Bread or crisps should be plated separately and served with platter