NZ Woman's Weekly

Christmas seafood platter

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We all love seafood at Christmas – it’s also the perfect food for those pressed for time in the kitchen as you don’t need to cook anything, just make a dipping sauce.

Ready in 40 minutes, serves 6 to 8.

  • Crushed ice
  • 8 to 16 raw oysters on the half shell
  • 2 x 170g cans crab meat
  • 2 small to medium-sized
  • cooked crayfish, cut in half
  • 8 cooked large prawns
  • 375g pottle mussels in brine
  • 4-6 lemons, halved
  • Lemon fennel sauce
  • Lime dipping sauce
  • Spicy mango salsa

1. Fill a large platter with crushed ice. Place the cooked crayfish, prawns, oysters and lemons on top of the ice.

2. Drain the mussels and crab meat and place each into a small bowl.

3. Serve with small bowls of the dipping sauces.

Lemon fennel sauce
Ready in 10 minutes, makes 1 1/2 cups.

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tbsp fennel leaves, chopped
  • 1 tbsp parsley leaves, chopped
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/2 garlic clove, crushed

1. Combine all the ingredients in a bowl and stir well. Refrigerate until needed.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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