Seafood Charcuterie Board
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Seafood Charcuterie Board

Prep: 25 minutes
Bake: 20 minutes • Serves: 12

4 lobster tails (about 4 ounces each), thawed if necessary
1/2 cup plus 2 tablespoons unsalted butter, melted
6 snow crab clusters (about 2 pounds), thawed if necessary
3 lemons, 1 sliced crosswise, 2 quartered into wedges
1 pound cooked 21-25 count peeled and deveined tail-on shrimp, thawed if necessary
1 container (7 ounces) lobster and crab dip, seafood and crab dip, or seafood and jalapeño crab dip
1 package (4 ounces) cold smoked salmon
1/2 (14-ounce) container baguette slices
1-1/2 cups whole wheat crackers
1/2 cup cocktail sauce
1/4 cup drained and rinsed capers
1/4 cup finely chopped red onion
1/4 cup prepared horseradish
2 tablespoons chopped fresh dill
Fresh parsley sprigs for garnish (optional)

1. Preheat oven to 350°; line rimmed baking pan with nonstick aluminum foil. With scissors, cut tops of lobster tail shells lengthwise down center; with fingers, spread shells apart slightly. Place tails, cut side up, on prepared pan; brush with 2 tablespoons butter.

2. Place crab clusters and sliced lemon in large baking dish; pour 3 cups water over crab clusters. Bake crab clusters 20 minutes and lobster tails 15 minutes or until crab clusters are heated through and internal temperature of lobster tails reaches 145°.

3. Arrange shrimp, dip, salmon, baguette slices, crackers, cocktail sauce, capers, onion, horseradish, dill, lobster tails, crab clusters, and remaining 2 lemons and 1/2 cup butter on large serving platter; garnish with parsley, if desired.

Approximate nutritional values per serving (1/12 board):
378 Calories, 19g Fat (9g Saturated), 203mg Cholesterol,
1229mg Sodium, 21g Carbohydrates, 1g Fiber, 30g Protein

Chef Tip:
Did you know that crab legs are cooked on the vessels as soon as they are caught? When preparing crab legs at home, you’re essentially just reheating them, so they only need to be cooked briefly.

Try using scissors to cut down the length of the crab legs to easily remove the meat.

Use any leftover seafood in soup, chowder or gumbo, or add to a pasta dish or risotto.