Seafood Lovers Kit

with Lobster & Shrimp Cakes, Crab-Stuffed Mushrooms, Salmon Rillete & Wild Catch Tataki

fresh ingredients


  • 24 oz
    lobster cake mix*
  • 12 oz
    spicy remoulade
  • 8 oz
    mixed greens
  • 2 oz
    house dressing
  • 12 pcs
    whole mushrooms
  • 12 oz
    crab cake mix**
  • 6 oz
    parm cheese
  • 6 pcs
    mini jars salmon rillette
  • 4 oz
    yucca chips
  • 18 oz
    fresh catch (tuna or wahoo)
  • 2 oz
    sesame oil
  • 6 oz
    sesame seeds
  • 10 oz
    ponzu sauce
  • 1 pc
  • 1 pc
  • 2 oz

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

2 medium bowls

Large non stick skillet


Oven safe dish 


Zester/box grater

1 x plate

cook along



Preheat oven to 400º F;

Remove leaves from stem & roughly chop parsley;

Zest lime;

Cut lemon into wedges;

Carefully remove stems from mushrooms, leaving the caps only. In a small bowl, toss caps carefully with olive oil, pinch of salt, pepper;

Pour sesame seeds onto a plate.

1Prepare Mushroom Caps

Spread caps evenly on sheet pan. Fill each cap evenly with crab cake mix. Top with sprinkle of parmesan cheese. Roast for 15- 20 minutes until golden brown. 

2Prepare Cakes

Shape 12 cakes from mixture. Heat non stick skillet on medium high heat with drizzle of olive oil. Sear each cake for 3-5 minutes on each side until golden. Place on a baking sheet once done, & pop into oven to full cook through for a further 5 minutes. 

3Prepare Tuna

Empty sesame oil on a plate. Roll tuna in oil. Season all sides of the tuna steaks with a few pinches of salt, pepper, lime zest. 

Roll the sides & ends of the tune into the seeds to coat. Use your hands to pack the seeds on evenly & set aside on a clean tray.

4 Sear Tuna

Heat oil in a large frying pan over medium–high heat. Cook tuna for 1 1/2 minutes each side for medium–rare or until cooked to your liking. Remove from skillet, set on cutting board.

5Prepare the Party!

Tuna: slice into even pieces, lay out on platter, serve with ponzu. Squeeze lime juice on tuna if desired. 

Mushrooms: lay out on platter, sprinkle with parsley 

Cakes: toss salad & dressing in medium bowl. Divide salad on small plates, serve with 2 cakes per person, & a dollop of remoulade, with any remaining on the side. Serve with lemon wedges

Serve rillette jars with a few chips on top, then the rest on the side.