Ingredients

Octopus Salad

• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon ginger juice
• 1 small garlic clove, grated
• 2 tablespoons low sodium soy sauce
• 1 ½ teaspoons toasted sesame oil
• 2 tablespoons unsweetened mirin
• 1 tablespoon apple cider vinegar
• 1 Fresno chili, seeded and minced
• ½ teaspoon sugar
• 1 tablespoon olive oil, plus 1½ teaspoons
• 1 ¼ teaspoons kosher salt
• ¾ lb (340g) frozen cooked octopus, thawed and sliced
• Micro cilantro, for garnish

Mignonette Sauce

• 1 small shallot, minced
• ½ cup red wine vinegar (120 mL)
• ½ teaspoon crushed black peppercorns

Crab Dip

• 2 tablespoons cream cheese
• 1 tablespoon mayonnaise
• 2 teaspoons Old Bay seasoning
• ⅛ teaspoon garlic powder
• 1 ½ teaspoons prepared horseradish
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 dashes Worcestershire sauce
• ½ lb (225g) fresh crab meat
• 2 tablespoons fresh chives, plus more for garnish
• 1 ¼ teaspoons kosher salt

Oysters

• 8 fresh oysters

Assembly

• 6 cups crushed ice (840 g), plus more as needed
• 2 butter lettuce leaves
• ½ lb prepared ahi poke salad (225 g)
• 1 lb lox (455 g)
• 1 lb cocktail shrimp (455 g), tails on
• ½ cup cocktail sauce (160 g)
• 2 tablespoons prepared horseradish
• ½ cup seaweed salad (70 g)
• 4 slices grilled bread
• 8 crackers of choice
• 1 English cucumber, sliced
• ½ lb crab claws (225 g)
• 1 blood orange, sliced
• 1 cup pickled vegetables (150 g), e.g., peppadews and onion
• 1 tablespoon capers, drained
• Decoratively cut lemon

Special Equipment

• Oyster knife
• 2 baking sheets (26 x 18-inch)
• Brown butcher’s paper

Preparation

1. Marinate the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, vinegar, chili, sugar, olive oil, and salt. Add octopus and toss. Cover and refrigerate overnight.
2. Make the mignonette sauce: Combine shallots, red wine vinegar, and pepper in a small bowl. Chill until ready to serve.
3. Prepare the crab dip: In a bowl, mix cream cheese, mayo, Old Bay, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Fold in crab meat and chives. Chill until ready.
4. Shuck the oysters: Using an oyster knife, carefully open each oyster following safe handling procedures. Arrange on crushed ice with mignonette and lemon.
5. Assemble the board: Line a sheet pan with butcher paper. Spread crushed ice. Add octopus salad, oysters, crab dip, poke salad, shrimp, lox, sauces, seaweed salad, bread, crackers, cucumber, crab claws, fruit, pickles, capers, and lemon wedges for garnish. Serve immediately.

Nutritional Information (Per Serving)

• Calories: Approx. 310 kcal
• Protein: 18g
• Carbohydrates: 12g
• Fat: 20g
• Sodium: 870mg