If you’re looking to wow your guests with a stunning and delicious feast, this Seafood Platter for 8 Guests Recipe is exactly what you need. It’s a vibrant celebration of the ocean’s best offerings, from succulent prawns and oysters to sweet Moreton Bay bugs and smoky salmon. Every bite bursts with fresh, exquisite flavors, and the variety ensures there’s something to delight every palate. Whether it’s a special occasion or a lively get-together, this platter will bring the spirit of the sea right to your table, making your gathering unforgettable.
Ingredients You’ll Need
This platter relies on simple yet high-quality ingredients that each bring their own unique taste, texture, and color to the party. From shell-on prawns that provide a satisfying snap, to silky sashimi and smoky salmon adding richness, every element is essential to create a balanced and visually stunning seafood experience.
- Prawns (2 kg / 3 lb, pre-cooked, shell on): Choose Tiger, King, or Banana prawns for the best flavor and size.
- Oysters (24 pieces): Sydney Rock or Pacific are excellent picks, with favourites including Tasmanian, Merimbula, and Port Stephens varieties.
- Blue swimmer crabs (4, 400g+ each, pre-cooked in shell): Opt for larger crabs for ease of eating and maximum meat content.
- Moreton Bay bugs (8, pre-cooked in shell): Balmain Bugs can serve as a tasty fallback option.
- Smoked salmon (200g / 7 oz): Huon smoked salmon is my go-to for authentic Australian flavor.
- Sashimi (250g / 8 oz, pre-sliced): Tuna, kingfish, or salmon bring silky texture and vibrant color.
- Mussels (1 kg / 2 lb, cooked): They add a nice warm touch and work well served at room temperature.
- Variety of sauces: Cocktail sauce, tartare sauce, Marie Rose (or Thousand Island), Thai Chilli Lime Sauce, and RecipeTin Family Favourite Seafood Sauce.
- Additional condiments: Soy sauce and wasabi for sashimi lovers, plus your favourite oyster sauces coming soon.
- Lemon wedges and parsley sprigs: For freshness and a pop of color.
- Ice (optional): Crushed if possible, to keep the seafood chilled and fresh on the platter.
- Serving essentials: Bowls for shells, finger bowls with lemon water, plenty of napkins, and good bread to accompany the feast.
- Accompaniments: Perky green salad or crunchy vegetable sticks (crudites), marinated crispy baby octopus, salt and pepper squid, and of course, cheese and crackers for the perfect finish.
- Beverages: A selection of cold beer, wine, and champagne to complement the seafood’s delicate flavors.
How to Make Seafood Platter for 8 Guests Recipe
Step 1: Shop Smart and Fresh
The secret to a jaw-droppingly good Seafood Platter for 8 Guests Recipe is fresh seafood. I highly recommend picking up everything as close to your serving time as possible, ideally the same day or the day before. If you can, visit your local fish market early in the morning — there’s nothing like the buzz of choosing your own prized seafood to ensure top-notch quality.
Step 2: Store Properly to Maintain Freshness
Cooked seafood can last up to two days if stored correctly, and raw seafood meant for cooking can keep fresh too if you remove it from plastic bags and place it loosely covered in something breathable. This technique helps avoid any unpleasant odors and keeps the flavors as vibrant as the ocean.
Step 3: Prepare the Crabs with Care
Blue swimmer crabs add a wonderful texture and taste to your platter. When cutting them, don’t remove the claws, and follow established techniques to expose all that sweet crab meat. This step might feel a little fiddly at first, but trust me, the payoff is worth it.
Step 4: Cut Your Moreton Bay Bugs
Moreton Bay bugs are a showstopper, and prepping them is easier than you might think. Lay the bug on its back and slice down the middle through the shell, then clean out any viscera in the head area. Voilà, ready to serve with their delicate, sweet flesh.
Step 5: Whip Up Your Signature Sauces
The right sauces elevate your platter from fantastic to unforgettable. Cocktail sauce and tartare are classics, while the spicy Thai Chilli Lime Sauce and the RecipeTin Family Favourite Seafood Sauce bring exciting layers of flavor. These dips aren’t just for seafood — try them with bread and vegetable sticks for extra indulgence. Keep them chilled until serving.
Step 6: Cook and Serve Mussels
Mussels are incredible warm and work beautifully on room temperature platters. Steam them gently, then let them cool before arranging on your seafood spread. Their briny punch complements the other components perfectly.
Step 7: Arrange and Decorate
Once all your seafood is prepped and sauces ready, lay everything out attractively on a large platter or several plates. Add lemon wedges and parsley sprigs for brightness and color. If you like, sprinkle crushed ice around shellfish to keep them cool. Don’t forget to keep finger bowls with lemon water nearby for easy cleanup after the feast!
How to Serve Seafood Platter for 8 Guests Recipe
Garnishes
Lemon wedges are non-negotiable — their acidity wakes up the flavors and cleanses the palate. Fresh parsley not only adds a lovely green contrast but also a subtle herbaceous note. If you want to get fancy, edible flowers or microgreens can be a delightful touch.
Side Dishes
A crisp, perky green salad or crunchy vegetable sticks like cucumber, celery, and carrot provide great textural contrast and a fresh, light balance to the rich seafood. Good crusty bread or soft dinner rolls help sop up the sauces and juices that make every bite joyful.
Creative Ways to Present
Presentation can take your Seafood Platter for 8 Guests Recipe to the next level. Try layering shellfish on a bed of crushed ice inside a large glass bowl or wooden tray. Use different sized bowls for sauces and arrange bite-sized seafood neatly for easy grabbing. You can also add small chalkboard cards to identify each seafood type — it’s perfect for impressing guests and sparking conversations!
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, store them in airtight containers in the fridge and enjoy within two days. Keep seafood chilled and covered to maintain moisture and prevent any cross-flavors from sneaking in.
Freezing
Not all seafood freezes well once cooked — prawns and crab meat do freeze okay but may lose some texture. It’s best to freeze raw seafood if you plan ahead and thaw slowly in the fridge before cooking. Avoid freezing delicate items like sashimi or smoked salmon as the texture can suffer.
Reheating
Seafood is best enjoyed fresh and cold on this platter, but if you need to reheat mussels or crabs, use gentle methods like steaming or warming briefly in the oven at a low temperature. Avoid microwaving as it can make seafood rubbery and dry.
FAQs
Can I prepare this Seafood Platter for 8 Guests Recipe in advance?
You can prepare most sauces and some seafood components a day ahead, but it’s ideal to assemble and serve the platter fresh to maintain texture and flavor.
What if I don’t have access to blue swimmer crabs or Moreton Bay bugs?
Look for alternatives like mud crabs or Balmain bugs, but always choose the freshest pre-cooked shellfish you can find for best results.
Are there vegetarian alternatives to add to the platter?
While the focus is seafood, adding plenty of vegetable sticks, a fresh salad, and crusty bread rounds out the meal and offers choices for non-seafood eaters.
How should the sauces be stored and how long do they last?
Store sauces in airtight containers in the fridge, and most keep well for 2 to 3 days. Homemade sauces with fresh ingredients should be consumed sooner for best flavor.
Can I use frozen seafood for this recipe?
Yes, but thaw frozen seafood naturally in the fridge and avoid refreezing after cooking. Freshness is key for the best Seafood Platter for 8 Guests Recipe experience.
Final Thoughts
There’s something so joyful about gathering around a colorful, abundant seafood platter with friends and family. The Seafood Platter for 8 Guests Recipe is more than just a meal — it’s an experience full of flavors, textures, and memories in the making. I can’t wait for you to try it and share your own special moments over this beautiful bounty from the sea.
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Seafood Platter for 8 Guests Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes (mostly for mussels and preparation)
- Total Time: 1 hour
- Yield: 8 servings
- Category: Seafood Platter
- Method: No-Cook
- Cuisine: Australian
Description
This exquisite Seafood Platter is a celebration of the freshest ocean delights, combining pre-cooked tiger, king, or banana prawns, succulent oysters, blue swimmer crabs, Moreton Bay bugs, smoked salmon, sashimi, and cooked mussels. Perfect for entertaining, it pairs beautifully with an array of dipping sauces, fresh lemon wedges, and crisp sides like green salad or crudites. Ideal for a festive gathering or special occasion, this platter showcases the best of premium seafood served chilled for maximum flavor and enjoyment.
Ingredients
Seafood
- 2 kg / 3 lb whole prawns, pre-cooked, shell on (Tiger, King or Banana prawns)
- 24 oysters – Sydney Rock or Pacific (Tasmanian, Merimbula and Port Stephens are favorites)
- 4 blue swimmer crabs (400g/14oz+), pre-cooked in shell, whole
- 8 Moreton Bay bugs, pre-cooked in shell, whole (fallback – Balmain Bugs)
- 200g / 7 oz smoked salmon (Huon)
- 250g / 8 oz sashimi, pre-sliced (tuna, kingfish or salmon)
- 1 kg / 2 lb mussels, cooked, served at room temperature
Sauces
- Cocktail Seafood Sauce
- Tartare Sauce
- Marie Rose / Thousand Island Sauce
- Thai Chilli Lime Sauce
- RecipeTin Family Favourite Seafood Sauce
- Soy sauce and wasabi (for sashimi)
Accompaniments
- Ice, optional (crushed preferred)
- Lemon wedges (lots!)
- Parsley sprigs (for decoration)
- Bowls (for discarding shells)
- Finger bowls filled with water and lemon slices
- Napkins (lots!)
- Good bread
- Perky green salad or vegetable sticks (crudites)
- Cold beer, wine, and champagne
Extras
- Marinated crispy baby octopus
- The crispiest salt and pepper squid (recipe coming soon)
- Cheese and crackers
Instructions
- Purchase Seafood: Buy all seafood as close to the serving date as possible to ensure maximum freshness. Consider an early morning trip to a reputable fish market, such as the Sydney Fish Markets, to select your seafood personally rather than ordering online.
- Store Seafood Properly: For cooked seafood, refrigeration will keep it fresh for up to two days. For fresh raw seafood intended for cooking, remove from plastic bags and place in a colander loosely covered with cling wrap to allow it to ‘breathe’ and reduce odor.
- Prepare Blue Swimmer Crab: Cut the crab following a standard technique but do not remove the claws. Keep the claws intact as they are part of the presentation and eating experience.
- Prepare Moreton Bay Bugs: Turn the bug on its back and cut down through the middle shell, which is relatively soft. Remove the yellow and brown matter from the head region. The cleaned bug is now ready to be served.
- Make Dipping Sauces: Prepare your choice of sauces such as cocktail, tartare, Marie Rose, Thai chilli lime, or the RecipeTin Family Favourite Seafood Sauce. These complement the prawns, bugs, crab, and also work well with vegetable sticks and bread. Refrigerate sauces until serving; they can be made up to two days in advance.
- Prepare Mussels: Cook mussels ahead of time and serve them at room temperature as part of the seafood platter, adding a warm textural contrast to the chilled offerings.
- Arrange and Serve: Arrange all seafood on a large chilled platter or trays, decorate with parsley sprigs and lemon wedges generously. Provide ice on the side or underneath seafood if possible to maintain chill. Include bowls for discarding shells, finger bowls with lemon water for cleaning fingers, plenty of napkins, bread, salad or vegetable sticks, and any additional extras you wish to serve. Pair the platter with cold beer, wine, or champagne for a complete festive experience.
Notes
- Ensure seafood is sourced from trusted suppliers to guarantee freshness and quality.
- Do not cut off blue swimmer crab claws; they are important for presentation and are meaty.
- Moreton Bay bugs can be substituted with Balmain Bugs if unavailable.
- Seafood sauces can be made up to 2 days ahead and kept refrigerated.
- Mussels are best served at room temperature on this platter to balance flavors.
- Keeping cooked seafood chilled on crushed ice maintains freshness during serving.
- Add extras like marinated baby octopus or crispy salt and pepper squid for variety and indulgence.
