January- Chilled Seafood Bouquet
Yields 2 or more Servings
Ingredients
crushed ice
4 ea. oyster, raw, Blue Point, on the half shell
10 ea. shrimp, 16/20 ct., cooked, peeled, deveined, with tails on
1 1/2 lb. King Crab Leg, cooked
6 oz. cooked lobster tail, cut in half
6 ea. clams, littleneck, raw, on the half shell
6 oz. crabmeat, jumbo lump
1 ea. lemon, cut into wedges
3 oz. beer mustard sauce, recipe follows
3 oz. cocktail sauce
Preparation Instructions:
1. Fill a large display platter with crushed ice. Then place the seafood and lemons artfully on top of the ice. Garnish with sauces and serve immediately.
Beer Mustard Sauce "White Cocktail"
Yields 1 cup
Ingredients
1 cup mayonnaise, extra heavy
2 tbsp. light brown sugar
3 tbsp. beer
1 tbsp. dry mustard
1/8 tsp. cayenne pepper
2 dash Red Hot sauce
1 tsp. Worcestershire sauce
Preparation Instructions
- In mixing bowl combine beer and dry mustard, mix well until mustard is rehydrated.
- Add remaining ingredients and mix until well blended. Refrigerate until service.
