Seafood Plateau

• 1 lb baby squid, cleaned, hoods scored and sliced into strips
• 1 None lemon, juiced
• 4 tbsp olive oil
• 2 cloves garlic, minced
• 1 lb large cooked shrimp
• 12 None oysters, shucked
• None None tartar sauce and lemon wedges, to serve
• -1 None Crab Cakes
• 9 oz fresh crabmeat, drained
• 1 cup breadcrumbs
• 1 None large egg, lightly beaten
• 1 None green onion, finely sliced
• 2 tsp Dijon mustard
• 1/2 tsp paprika
• None None Oyster Mignonette
• 1/2 cup sparkling white wine
• 1 tbsp white wine vinegar
• 1 None shallot, finely chopped

1. In a large bowl, combine squid hoods, tentacles, lemon juice, 2 tbsp oil and garlic. Cover and chill for 30 mins.
2. Meanwhile, to make the crab cakes, combine crab meat, 1/2 cup breadcrumbs, egg, green onion, mustard and paprika. Season to taste. Shape into 8 patties then roll in remaining breadcrumbs to coat. Chill for 20 mins.
3. To make the oyster mignonette, whisk together sparkling wine, vinegar and finely chopped shallot. Season to taste. Set aside for 20 mins.
4. Heat remaining oil in a large frying pan over medium heat. Cook crab cakes for 1-2 mins per side, until golden and crisp. Transfer to paper towels to drain.
5. Wipe pan clean. Increase heat to high. Drain squid from marinade. Cook for 2-3 mins until just cooked through.
6. Arrange crab cakes, squid, shrimp and oysters on a serving platter. Spoon mignonette over oysters. Serve with tartar sauce and lemon wedges.

baby squid, lemon, olive oil, garlic, shrimp, oysters, tartar sauce, fresh crabmeat, breadcrumbs, egg, green onion, mustard, paprika, mignonette, sparkling white wine, white wine vinegar, shallot

Taken from recipes-plus.com/api/v2.0/recipes/32655 (may not work)