Make holiday entertaining easy and stress free with this semi homemade Seafood Appetizer Platter with Homemade Mustard Sauce recipe. An impressive and elegant appetizer spread that can be on the table in 30 minutes!
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 Elegant Seafood Appetizer Platter With Homemade Mustard Sauce
The key to implementing a truly successful semi-homemade strategy is a focus on only high quality products…and the best place that I know to get those high quality products is The Fresh Market.
In Florida, I used to live 5 minutes away from The Fresh Market and went there on my weekly store runs…then I moved to New England a few years ago and literally cried because I was leaving my favorite store behind.
I always loved walking through the huge selection of amazing fresh flowers when I first entered the store and stopping by the bulk coffee bean section to grab a sample of freshly brewed coffee.
The exceptional, second to none, customer service I always received in the seafood, meat, and deli departments and the unbelievably tasty treats in their bakery was something I was going to miss.
Luckily, I eventually moved to an area where The Fresh Market is now only 25 minutes away, so guess all that crying was for nothing.
Anywho, my point is that I can always count on The French Market to provide high quality semi-homemade ingredients and, for this Seafood Appetizer Platter with Homemade Mustard Sauce, I used their delicious signature ultimate lump crab cakes, wild north Atlantic lobster tails, and wild American shrimp.
I rounded out the platter with a few of my other favorites, like ready made TFM frozen appetizers, pre-cut cheese found in their deli, TFM’s water crackers (my favorite is the cracked pepper, a variety of olives from the olive bar, plus a spicy snack mix and a little dried fruit from the bulk bin section.
Mustard Sauce for Seafood Platter
For the seafood, I quickly mixed together a delicious homemade mustard sauce, made with just a few common ingredients, and ready to eat in minutes. The tangy dry mustard and slight spiciness of the horseradish in the sauce pairs perfectly with the mild flavor of the crab cakes, lobster meat, and chilled cocktail shrimp.
Also, don’t forget to PIN this Seafood Appetizer Platter with Homemade Mustard Sauce recipe for easy entertaining this holiday season.
Check out these stuffed cocktail meatballs to add to the platter too!
- For the Mustard Sauce:
- 1 cup mayonnaise
- 2 tablespoons milk, half & half, or cream
- 4 teaspoon dry mustard
- 2 teaspoons prepared grated horseradish
- 2 teaspoons Worcestershire sauce
- For the Seafood Platter:
- 6 TFM ultimate 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
- garnishes : lettuce and lemon wedges
- additional accompaniments : assorted TFM frozen appetizers, favorite cut cheese, TFM organic water crackers, snack mix, and/or olives
For the Mustard Sauce:
In a small bowl, mix all ingredients together until well combined. Cover and place in the refrigerator until ready to use.
For the Seafood Platter:
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 and with 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.