Seafood Charcuterie Board

Build a beautiful seafood charcuterie board with fresh ingredients and flavourful dips – perfect for effortless, crowd-pleasing entertaining.

Putting together a seafood charcuterie board is one of the easiest ways to impress guests without spending hours in the kitchen.

With a mix of textures, flavours, and colours, it’s both a feast for the eyes and a treat for the palate. Whether you’re serving oysters, prawns, smoked salmon, or crab legs, the key is to keep things simple and let the quality of the seafood shine.

With these easy tips, you’ll be able to create a seafood spread that feels special but is surprisingly simple to pull together. Perfect for warm-weather entertaining or any time you want to bring a bit of coastal charm to the table.

Tips for the Perfect Seafood Board

Start with the freshest seafood
Freshness is everything when it comes to seafood. Choose a variety of high-quality options like prawns, oysters, smoked salmon, scallops, or crab – whatever you enjoy most. Visit a reputable fishmonger or seafood counter, and if you’re not serving it right away, keep it properly chilled to maintain its flavour and texture.

Think about arrangement
Begin by placing the larger items on your board first, such as crab legs, whole prawns, or seafood in shells. Then fill in the spaces with smaller elements like smoked fish, pickled mussels, or lemon wedges. This creates a balanced and eye-catching display that feels abundant without being overcrowded.

Offer a mix of dips and extras
A few well-chosen condiments can elevate the entire board. Classic cocktail sauce and creamy tartar are always crowd-pleasers, but don’t be afraid to add flavoured butters, aioli, or even a zesty mignonette. Serve with fresh herbs, lemon slices, and crusty bread or crackers to round things out.

Keep it cool
Seafood should be served cold unless you’re presenting something warm like grilled prawns or seared scallops. If you’re not serving it straight away, keep everything chilled on a separate tray layered over ice, then transfer to your serving board just before guests arrive. This keeps everything fresh and safe to enjoy.

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Seafood Charcuterie Board

Yields: 6-8 servings | Prep Time: 45 minutes | Bake Time: 50 minutes

Ingredients:

Seafood

• 3 Lobster Tails
• 1 lb Crab Legs
• 2 lbs Snow Crab Legs
• 8-10 Cajun Shrimp
• 8-10 Lemon Shrimp
• 8-10 Mussels
• 2 cups Smoked Salmon

Vegetables

• 6-8 Parmesan Corn (see recipe below)
• 3 cups Seasoned Mini Potatoes (see recipe below)
• 2 English Cucumbers, sliced
• 2 cups Snow Peas

Extras

• 10-14 Crackers
• 1 Lemon, quartered
• 2 Chipotle Butter Rounds
• 2 Dill Butter Rounds
• 2 Lemon Basil Butter Rounds
• 1/4 cup Cocktail Sauce
• 1/4 cup Tartar Sauce
• 1/4 cup Sauerkraut
• 1/2 cup Crab Salad

For the Seafood

Crab Legs, Snow Crab Legs, and Lobster

• 4 tbsp Salted Butter
• Salt and Pepper

Lemon Shrimp

• 1 stick Unsalted Butter
• 1 tbsp Minced Garlic
• 2 tbsp Lemon Spice, divided

Cajun Shrimp

• 1 stick Unsalted Butter
• 1 tbsp Minced Garlic
• 2 tbsp Cajun Spice

For the Corn

• 6-8 ears of Corn
• 6-8 slices of Salted Butter
• Salt and Pepper
• 1/2 stick Butter
• 1/4 cup Parmesan, shredded

For the Potatoes

• 1 1/2 lb Mini Yellow Potatoes
• 1 tbsp Minced Garlic
• 2 tbsp Thyme
• 2 tbsp Rosemary
• 1 tbsp Oregano
• 3 tbsp Olive Oil

Directions:

Potatoes:

1. In a large pot, add the potatoes and fill with water to cover them.
2. Bring to a boil and cook for 10 minutes.
3. Preheat the oven to 400°F.
4. Drain the potatoes, pat dry, and place them in a large bowl.
5. Toss with olive oil, garlic, thyme, rosemary, and oregano.
6. Spread the potatoes on a baking sheet and bake for 20 minutes.
7. Remove from the oven and set aside.

Corn:

1. Preheat the oven to 400°F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Place the corn on the sheet and season with salt and pepper.
4. Top each ear with a pat of butter.
5. Bake for 35-40 minutes until slightly browned.
6. In a small pan, melt 1/2 stick of butter over medium heat.
7. Coat the roasted corn in melted butter and sprinkle with parmesan.
8. Set aside.

Cajun Shrimp:

1. Drain and pat dry the shrimp.
2. Toss with Cajun seasoning and refrigerate for 10 minutes.
3. In a small saucepan, melt butter with garlic and 1 tbsp Cajun spice over low heat.
4. Add shrimp and cook for 5-6 minutes, tossing often.
5. Set aside.

Lemon Shrimp:

1. Drain and pat dry the shrimp.
2. Toss with lemon seasoning and fresh lemon juice, then refrigerate for 10 minutes.
3. In a small saucepan, melt butter with garlic over low heat.
4. Add shrimp and cook for 5-6 minutes, tossing often.
5. Set aside.

Crab Legs, Snow Crab Legs, and Lobster:

1. Fill a large pot halfway with water and season generously with Old Bay and sea salt.
2. Add crab legs and bring to a boil.
3. Cook for 3-5 minutes until heated through.
4. Repeat for the other crab legs and lobster tails.
5. Set aside.

Mussels:

1. Cook mussels according to package instructions.
2. Set aside.

Assembling the Board:

1. Fill small bowls with cocktail sauce, tartar sauce, sauerkraut, and crab salad.
2. Arrange large shellfish items on the board first.
3. Add ramekins with sauces and extras.
4. Fill gaps with vegetables, mussels, smoked salmon, and shrimp.
5. Garnish with crackers, lemon wedges, cucumbers, and butter rounds.
6. Serve and enjoy!