Seafood Hors D'oeuvres Platter

Cuisine: American

Category: seafood

Servings: 6


Pasta and Crabmeat Terrine
Poached Oyster with Spinach
Wax Bean and Haricot Vert Salad


TO SERVE Unmold pasta and crabmeat terrine; slice. Arrange slices on one side of platter; arrange oysters along other side. Spoon salad with small amount of vinaigrette down center of platter. NOTES Season: Year round Food cost: Moderate to high Special ingredients: Haricots vert is French for green beans.

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