Raw Bar

Recipe by Michelle Buhr
Photography by Brian W. McDonald

Crushed ice
Cooked cocktail shrimp
Raw oysters, served on the half shell
Clams, cooked in the microwave at 30-second intervals until shells open
Cooked lobster claws
Lemons, quartered
Saltine crackers, to serve

Fill a bowl, platter or other container with crushed ice. Layer seafood on ice and intersperse lemons. Serve with saltines and a trio of dipping sauces.

Mignonette sauce

1 tablespoon crushed peppercorns
2/3 cup white or red wine vinegar
3 tablespoons finely chopped shallots
Salt, to taste

Combine all ingredients and chill. Serve with oysters or clams on the half shell.

Cocktail sauce

1/2 cup ketchup
3 tablespoons prepared horseradish
Juice of 1/2 lemon
Worcestershire sauce, to taste
Hot sauce, to taste

Combine all ingredients and chill. Serve with shrimp.

Chili-Lime Sauce

2 small green serrano chiles, seeded and finely chopped
1/2 cup lime juice
1/3 cup chicken stock
2 tablespoons fresh cilantro
2 cloves garlic, chopped
1 teaspoon sugar

Combine all ingredients in a blender and mix well. Chill and serve with seafood, chicken or pork.