Easy seafood platter
1 large, finely chopped
1 medium, finely chopped
2 individual, sliced
dried chilli flakes
1 medium, halved, pitted
fresh flat-leaf parsley
⅓ cup(s), leaves
½ cup(s), (125ml)
300 g, baby, cleaned, halved lengthways
2 clove(s), chopped
red wine vinegar
Prawn, school, cooked
500 g, (24 medium sized prawns)
ready-to-eat crab meat
1000 g, (4x250g cooked Blue Swimmer Crabs), halved, cleaned
steamed or boiled lobster
800 g, (4x200g Moreton Bay bugs), halved, cleaned
- To make salsa, combine mango, cucumber, shallots, 2 tbs lime juice and chilli in a small bowl.
- For dressing, process avocado flesh with parsley, 1 clove garlic, buttermilk and ¼ lemon juice in a food processor until smooth. Season with salt and pepper. Cover and refrigerate, but remove from fridge 30 minutes before serving.
- Heat 1 tablespoon olive oil in a large, heavy based frying pan over medium-high heat. Cook octopus, turning occasionally, for 2 minutes. Add garlic and cook for a further 1 minute, stirring and tossing, until octopus has changed colour. Transfer to a large bowl with vinegar, oregano and remaining oil. Season with salt and pepper and toss to combine. Cool, then refrigerate until cold.
- Arrange seafood onto a large platter. Serve with salsa and dressing to spoon onto plates.