This seafood charcuterie board recipe is sponsored by Copper River Seafoods, a brand I love. Thanks for supporting the brands that support Stem and Spoon!
This seafood charcuterie board is a remarkable seafood feast! Wild Alaska halibut cheeks, spot shrimp, king crab legs and sockeye salmon create an epic seafood platter packed with tasty goodies. Serve this seafood board as a starter at your next dinner party or enjoy a memorable seafood family dinner. Seafood lovers will agree- this seafood platter is a special occasion all on its own!
a seafood platter recipe
I've partnered with Copper River Seafoods to bring you this seafood charcuterie board recipe. Also known as a "seacuterie board," it's essentially a seafood platter served charcuterie platter style. Jazz up the seafood with dips, pickled things and anything else you'd like.
The best way to ensure your seafood platter is a good one is to go for high-quality, wild seafood. And that is Copper River Seafood's specialty.
The Alaska-based company relies on a small family of local fishermen to catch wild salmon, king crab, smoked salmon, halibut, shrimp and more.
They're committed to high-quality, sustainable seafood. Plus, you can order online and have it shipped to your doorstep!
Whether you're looking to create this epic seafood platter or you're in search of the perfect gift, I hope you check out Copper River Seafoods this holiday season.
why this recipe works
I've shared a few recipes that feature Copper River Seafoods (like brown butter halibut, citrus salmon and king crab legs). But the best thing about this seafood charcuterie board? It brings all the good things together.
How about a Christmas seafood platter? Or a seacuterie board to ring in the new year? Whatever the occasion, a seafood charcuterie board is a fun, festive and delicious sampling of all types of seafood.
Similar to a charcuterie platter and cheese boards, you can add your favorite bits and bobs like olives, pickled vegetables, crackers, dips, the list goes on. There's no wrong way to seacuterie. 😉
Here's why you'll love this seafood charcuterie board recipe:
- it's delicious and sophisticated
- it makes an exceptional centerpiece
- enjoy it as a main course or an amazing party appetizer
- the seafood platter is entirely gluten-free, low-carb and keto friendly
the ingredients
This awe-inspiring platter isn't just your average seafood board. Forget shrimp cocktail, enjoy sautéed Alaska spot shrimp instead! In fact, every item in this seafood charcuterie board is wild-caught and you really can taste the difference.
You will need:
- seafood- I use a mix of wild salmon, halibut cheeks, king crab legs and Alaska spot shrimp. All are available through Copper River Seafoods (and they're all excellent!)
- olive oil and butter- Used together together for the shrimp and halibut. The salmon just requires a little drizzle of olive oil.
- seasonings- I like to keep it simple with seafood. You'll need garlic powder, salt and pepper, as well as monk fruit sweetener for the salmon.
- aromatics- Shallot, garlic, lemon juice and capers each play a role in enhancing the delicious flavors of each seafood platter item.
And when it comes to special equipment, you'll need a large board that will hold everything. I used one similar to this. A steamer basket and large pot are required for the king crab legs, and you'll also need sharp kitchen shears for opening the crab claws and legs.
seafood charcuterie board recipe
There are a few steps involved to preparing each item, but the end result is so worth it. Tender halibut cheeks, sweet and succulent crab meat, flavorful salmon and juicy shrimp.
Here's a quick look at the process but be sure to check out the recipe card at the bottom of the page for all of the details.
Cut the salmon into bite-sized pieces and marinate it with the olive oil, monk fruit sweetener, salt, pepper and garlic powder.
Steam the crab legs in a large pot with a steamer basket or steamer insert. Steam them covered for 6-7 minutes. Remove and cover with foil to keep warm.
Dry the halibut cheeks and season with salt and pepper. Add olive oil, butter and capers to a large skillet, then add the halibut cheeks and cook them for 3-4 minutes per side.
Sauté the spot shrimp with the olive oil, butter, minced shallot and garlic. They only need to cook about 90 seconds to 2 minutes per side and they're done when opaque.
The final step to creating this epic seafood platter is broiling the salmon bites, about 5 minutes per side.
Next, you'll assemble your beautiful board with the prepared seafood. I serve the butter-caper-lemon sauce (from the halibut) in a small ramekin on the board. And this spicy beurre blanc is another delicious dipping sauce for the meaty crab legs and halibut.
However, plain melted butter or clarified butter is perfect for dipping any of these items in!
Garnish the board with lots of fresh lemon wedges, fresh herbs like parsley and rosemary, and other charcuterie items like olives, capers or crackers.
seacuterie board tips
- This seafood charcuterie board is yummy served both warm or chilled.
- Feel free to modify it as you like! Smoked salmon, a crab dip and crab cakes are a few other options that will work.
- You can serve this seafood platter with a few extra pairs of kitchen shears on the side so guests can cut open the crab legs. Or, feel free to remove the crab meat from the legs before assembling the seafood platter.
- It doesn't take long to cook the seafood. For the halibut cheeks and shrimp, they are done when they are firm and opaque. Don't cook them too long or they will quickly turn rubbery.
- Brown sugar can be substituted for the monk fruit sweetener in the salmon marinade.
- Some halibut cheeks are small, while others can be the size of a hamburger patty. If you have large halibut cheeks, I recommend slicing them into bite-sized pieces before cooking them. Reduce the cook time by half. It is more difficult to get clean cuts from cooked halibut cheeks so cutting them raw is ideal.
- All of the seafood should be thawed completely before cooking.
how to remove shells from Alaska spot shrimp
The shells of the spot shrimp will need to be removed prior to cooking. Here's how I do it:
- Use kitchen shears to cut through the shell, starting at the top of the shrimp, all the way down to the tail.
- Carefully pull the shell away from the shrimp and underneath of it. Pinch the tail off to remove the entire outer shell.
- Rinse the shrimp. If the shrimp has a dark vein down the back of it, remove it.
Sweet and savory salmon bites, tender lemon-caper halibut cheeks, succulent king crab legs and spot shrimp sautéed with shallot and garlic. Where would you start with this festive seafood charcuterie board?!
It's a seafood platter recipe that is special occasion-worthy, and quite the treat no matter the time of year!
you might also love...
- Pomegranate feta salad with roasted broccolini
- Traeger grilled salmon recipe
- Air fryer halibut with vegetables
Seafood Charcuterie Board (Seacuterie Board)
Wild halibut cheeks, king crab legs, spot shrimp and sockeye salmon come together to create an epic seafood charcuterie board! Serve this beautiful seafood platter with your favorite pickled veggies and charcuterie items to create a memorable seafood starter or main course.
Ingredients
salmon
- ½ pound wild Alaska sockeye salmon, cut into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ pepper
- ½ teaspoon garlic powder
- 1 teaspoon golden monk fruit sweetener (see recipe notes for substitution)
king crab legs
- 2 pounds Alaska king crab legs and claws, trimmed to 4-6 inch pieces
halibut cheeks
- 1-½ pounds halibut cheeks
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons capers
- 1 tablespoon fresh lemon juice
spot shrimp
- 2 pounds Alaska spot shrimp, deveined and shells removed
- 2 tablespoons olive oil
- 1 teaspoon butter
- 1 shallot, finely chopped
- 1 teaspoon garlic, minced
Instructions
- Marinate the salmon: In a large bowl, toss the salmon pieces with the olive oil, salt, pepper, garlic powder and monk fruit sweetener. Set it aside to marinate.
- Steam the crab legs: Fill the bottom of a large pot with 1-2 inches of water. Bring it to a boil over high heat, then reduce to medium-high. Set a steamer basket inside and add the crab legs to the steamer basket. Cover and steam the crab legs for 6-7 minutes. Remove and set on a plate, covered with foil to keep warm.
- Pan-fry the halibut cheeks: Pat dry the halibut cheeks with a paper towel. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the butter and capers and cook them for about 1 minute. Place the the halibut cheeks in the skillet and cook for 3-4 minutes per side. The halibut is done when it is opaque and firm. Drizzle 1 tablespoon lemon juice to the halibut. Transfer the halibut to a plate and cover with foil. Spoon the remaining butter/caper/lemon juice pan sauces into a separate small bowl.
- Sauté the shrimp: Wipe out the pan with a paper towel. Add 2 tablespoons of olive oil, butter and minced shallot. Sauté for 30 seconds. Add the minced garlic to the pan and cook another 30 seconds. Add the spot shrimp to the skillet and cook about 90 seconds to 2 minutes per side or until the shrimp are opaque. Transfer the shrimp to a small serving bowl and spoon the buttery pan sauce (with garlic and shallots) on top.
- Broil the salmon bites: Preheat the oven broiler. Spread the marinated salmon pieces onto a large baking sheet lined with aluminum foil. Set about 4 inches under the broiler and broil the salmon for 5 minutes. Flip the salmon pieces and return to the broiler for another 4-5 minutes.
- Assemble the seafood board: Assemble all of the cooked seafood on a large serving board. Add the pan sauces and other sauces of choice to the board in small ramekins. Garnish with lots of lemon wedges, fresh parsley/rosemary, and favorite charcuterie items like olives, capers or other pickled vegetables.
Notes
- You can serve this seafood platter with a few extra pairs of kitchen shears on the side so guests can cut open the crab legs. Or, feel free to remove the crab meat from the legs before assembling the seafood platter.
- It doesn't take long to cook the seafood. For the halibut cheeks and shrimp, they are done when they are firm and opaque. Don't cook them too long or they will quickly turn rubbery.
- Brown sugar can be substituted for the monk fruit sweetener in the salmon marinade.
- Some halibut cheeks are small, while others can be the size of a hamburger patty. If you have large halibut cheeks, I recommend slicing them into bite-sized pieces before cooking them and make sure to reduce the cook time by half. It is more difficult to get clean cuts from cooked halibut cheeks so cutting them raw is ideal.
- All of the seafood should be thawed completely before cooking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 441Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 239mgSodium: 1674mgCarbohydrates: 8gNet Carbohydrates: 7gFiber: 1gSugar: 1gProtein: 62g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!