Help me plan a seafood feast for 8 next weekend?
We'll have 3 other couples joining us for dinner next Saturday night. I've already promised one of the guys we'll have stone crab. Since I'll be trekking to the fish market Saturday morning and the farmers market is next door, I'm thinking maybe we'll just do a seafood feast with some sides. (All these people are seafood lovers, so I don't have to do anything special for allergies or dislikes, etc.)
This will be a very casual gathering. I may just do family-style and put out big bowls of cracked stone crab, steamed-in-the-shell shrimp, steamed oysters and some fried blue-crab "cocktail" claws, with remoulade, cocktail and tartar sauces, along with melted butter for dipping.
I don't know what to do for sides. Obviously, I'll need some bread or hushpuppies (not sure I want to fry crab claws and hush puppies). What else? Cole slaw? I mineownself would be happy with a big pile of steamed oysters and some crackers, but I'd like to offer my guests a little more variety. :-)
I'm a little worried about timing... steaming oysters and frying crab claws, to get it all on the table hot. Should I do it in "waves", or just better to dump it all out there and let everybody dig in?
Publix makes a good key-lime pie and I may just get those for dessert. (I won't have a lot of time for cooking on this one.)
For sides I would make a big tossed salad from the farmers market produce, and a couple loaves of garlic-parmesan toast, and devote your time and energy to showcasing all those wondeful shellfish dishes. Be sure to have chilled mustard sauce for the stone crabs. At Publix, keep an eye out for their mango key lime pie and maybe get one of each. You are describing my favorite Florida meal!
I've never heard of steaming oysters, only raw (my fave), fried, as part of stew... or baked. I guess we steam everything else in a shell...
I cook up a big mess of seafood outside in warm weather, cover the tables with layers of newspaper, lay out shell crackers, pics and waste bows, along with cups of broth... corn in season is present, maybe home made slaw. I'd make it all at once, and let everyone dig in to a pile... it's fun, folks love it and you just roll up the paper in a plastic liner cloth and toss the whole mess out later. I'd keep it all really simple, might do some toasted baguette slices for the broth if you serve it.
Okay, I'm agreeing that simple is best... So, a big green salad and garlic bread will do it.
Question for those who do oysters on the grill... Do you put something under them or put them straight onto the grill? I hate to lose the juicy goodness in there and fear we'll drain them getting them off the grill and/or some might even fall through the grates (though I'm thinking these will probably be quite large).