Seafood Plateau - cooking recipe

Ingredients

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

Preparation

In a large bowl, combine squid hoods, tentacles, lemon juice, 2 tbsp oil and garlic. Cover and chill for 30 mins.
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.
To make the oyster mignonette, whisk together sparkling wine, vinegar and finely chopped shallot. Season to taste. Set aside for 20 mins.
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.
Wipe pan clean. Increase heat to high. Drain squid from marinade. Cook for 2-3 mins until just cooked through.
Arrange crab cakes, squid, shrimp and oysters on a serving platter. Spoon mignonette over oysters. Serve with tartar sauce and lemon wedges.