This Seafood Platter with Homemade Mustard Sauce recipe makes holiday entertaining easy and stress free! An impressive and elegant appetizer spread that can be on the table in only 30 minutes.
Thank you The Fresh Market for sponsoring this post. Visit a store near you to get everything you need for a memorable and delicious holiday!
Is there a more festive month than December? It’s all about celebrating the upcoming Christmas and New Year holidays, spending time with family and friends, going to parties, and hosting fabulous get-togethers at home.
Even though it’s probably the “funnest” month of the year, it’s also the most stressful. I’ve got one (hyphenated) word for you to help keep your sanity while entertaining this busy holiday season. Can you say “semi-homemade”?
How To Make An Easy Seafood Platter
The easiest way to make a seafood platter is to incorporate semi-homemade products and the key to implementing a truly successful strategy is to focus on only high quality products. I love shopping at The French Market for the high quality semi-homemade ingredients for this recipe. I like to use their all-natural store brand products for the affordable prices compared to the name brand varieties.
Here’s what I added to my appetizer seafood platter:
- lump crab cakes
- wild north Atlantic lobster tails
- wild American shrimp
- ready made frozen appetizers
- pre-cut cheese found in the deli
- water crackers (my favorite is the cracked pepper)
- a variety of olives from the olive bar
- spicy snack mix
- dried fruit
A little story about one of all-time favorite grocery stores: In Florida, I used to live 5 minutes away from The Fresh Market and went there on my weekly store runs…until I had to move to New England. Literally, I cried for days because I was leaving my beloved store behind.
There would be no more walking through the huge selection of amazing fresh flowers when I first entered the store or stopping by the bulk coffee bean section to grab a sample of freshly brewed coffee. No more walking past the bulk bins of nuts, snack mixes, and dried fruit, and picking out my favorites to enjoy all week. The exceptional, second to none, customer service I always received in the seafood, meat, and deli departments was soon to become a distinct memory. Of course, the unbelievably tasty treats in their bakery was something I was going to miss greatly too.
Luckily, where I moved to has The Fresh Market and it’s only 25 minutes away. Guess all that crying was for nothing. LOL!
A fantastic mustard sauce for seafood
For the seafood, I quickly mixed together a delicious homemade mustard sauce with just a few common refrigerator ingredients. The tangy dry mustard and slight spiciness of the horseradish in the sauce pairs perfectly with the mild flavor of the seafood. It’s my go-to sauce to serve with crab cakes, lobster meat, and chilled cocktail shrimp and ready to eat in just minutes!
Do you have a favorite place to shop for easy party food ideas? Let me know below in the comments! Don’t forget to PIN this Seafood Platter with Homemade Mustard Sauce recipe for easy entertaining.
- 1 cup mayonnaise
- 2 tablespoons milk, half & half, or cream
- 4 teaspoon dry mustard
- 2 teaspoons prepared grated horseradish
- 2 teaspoons Worcestershire sauce
- 6 lump crab cakes
- 1 pound large wild American shrimp, peeled deveined, cooked, and chilled
- 2 wild North Atlantic lobster tails, cooked, removed from the shell, cut into bite sized pieces, and chilled
In a small bowl, mix all ingredients together until well combined. Cover and place in the refrigerator until ready to use.
- Divide each crab cakes in half and form each half into a smaller sized cake (should have 12 total). Cook accordingly to package directions.
Using a large platter, put down a layer of lettuce and place a bowl of the mustard sauce in the middle. Arrange the crab cakes, shrimp, lobster, and lemon wedges on top of the lettuce and around the mustard sauce.
Serve immediately with the additional accompaniments.
- Store leftover mustard sauce, covered, in the refrigerator for up to 1 week.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.