Seafood Mezze Platter

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 oz lump crab meat
• ½ lb calamari rings, cleaned
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp fresh lemon zest
• 2 clove garlic clove, minced
• 1 tbsp fresh oregano, chopped
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 8 piece whole grain pita bread
• 1 cup creamy hummus
• ¾ cup whipped feta dip
• ¾ cup tzatziki sauce
• 1 cup Castelvetrano olives
• 1 cup Kalamata olives
• 1 large English cucumber, sliced thin
• 3 medium Roma tomatoes, sliced
• 1 large red bell pepper, sliced thin
• 8 piece radishes, halved
• ¼ cup fresh mint leaves
• ¼ cup fresh parsley, chopped
• 2 whole lemon wedges

Instructions

1. 1

   Start with the seafood. Pat the 1 lb of shrimp completely dry with paper towels — removing surface moisture ensures they'll develop a flavorful crust rather than steam when seared. Pick through the 8 oz of lump crab meat gently with your fingers, removing any small shells or cartilage, and place in a small bowl. Pat the 0.5 lb of calamari rings dry as well.

2. 2

   Prepare the marinade for the shrimp and calamari. In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 3 tablespoons of fresh lemon juice, the zest from 1 lemon (use a microplane for fine zest), 2 minced garlic cloves, 1 tablespoon of fresh oregano (strip the leaves from the stems and chop finely), 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper.

3. 3

   Divide the marinade in half. Pour half into the bowl with the shrimp and toss to coat evenly. Transfer the other half to a separate bowl, add the calamari rings, and toss to coat. Set both aside while you prepare the vegetables — this lets the seafood begin absorbing the flavors.

4. 4

   Prepare your vegetables for the platter. Slice 1 large English cucumber into thin rounds on a bias (angled cuts look more elegant). Slice 3 medium Roma tomatoes into wedges. Slice 1 large red bell pepper into thin strips, removing the core and seeds first. Halve 8 radishes. Arrange all vegetables on a large wooden board or platter, grouping by color and leaving space for the dips and seafood.

5. 5

   Arrange the ready-to-serve components. Create shallow bowls or small mounds on the platter for 1 cup of creamy hummus, 0.75 cup of whipped feta dip, and 0.75 cup of tzatziki sauce. Add 1 cup of Castelvetrano olives and 1 cup of Kalamata olives in separate clusters. Warm the 8 pita breads in a 300°F oven for 5 minutes, wrapped in foil, so they're soft and pliable.

6. 6

   Heat a 12-inch stainless steel skillet over medium-high heat for 2 minutes until it's very hot — a drop of water should dance and evaporate on contact. This high heat is essential for getting a quick sear on the delicate shrimp and calamari without overcooking them.

7. 7

   Working with the shrimp first, lift them from the marinade using a slotted spoon (reserve the excess marinade) and place them flat on the hot skillet in a single layer. Don't crowd the pan — sear in two batches if needed. Cook for 1.5 minutes on the first side without moving them; you should hear an active sizzle. Flip each shrimp and cook for another 1 minute on the second side until they're bright pink and just cooked through. Transfer to a plate.

8. 8

   Sear the calamari in the same skillet (it's still hot). Lift the calamari rings from the bowl and spread them in a single layer on the hot pan. Sear for 45 seconds per side — calamari toughens if overcooked, so speed is critical here. You want them just opaque and lightly golden. Transfer to the plate with the shrimp.

9. 9

   While the seafood is still warm, gently combine the shrimp, calamari, and reserved marinade in a shallow bowl. Add the crab meat and fold gently to combine, keeping the lumps as intact as possible. Let this sit for 3-5 minutes at room temperature — the residual heat will warm the crab gently without cooking it further.

10. 10

    Build the final platter. Place the bowl of warm seafood mixture in the center of your board, surrounded by the arranged vegetables and dips. Scatter 0.25 cup of fresh mint leaves and 0.25 cup of fresh chopped parsley over the vegetables and seafood for brightness and color. Place 2 lemon wedges at opposite ends of the platter.

11. 11

    Warm pita bread goes in a bread basket or on the edge of the platter. Invite your guests to build their own plates: spread a dip on pita, top with seafood and vegetables, and enjoy. Everything is designed to be eaten with your hands, so set out small plates and napkins. The platter can sit at room temperature for up to 30 minutes — the seafood will gently cool and the flavors will meld.

Tools you’ll need

• paper towels
• small bowl
• microplane zester
• whisk
• slotted spoon
• 12-inch stainless steel skillet
• large wooden board or platter
• shallow serving bowl
• bread basket
• small serving plates
• kitchen tongs

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