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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mike's seafood meat bread & cheese appetizer boards. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Served with gumbo and two sides. Shrimp with crab meat stuffing, and then topped with our cream sauce. At Mike's Seafood, we are committed to satisfying our customers with great food and excellent service. Located in Sea Isle City's Historic Fish Alley, Mike's Seafood and Dock Restaurant is committed to satisfying our customers with a wide selection of fresh.

Mike's Seafood Meat Bread & Cheese Appetizer Boards is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Mike's Seafood Meat Bread & Cheese Appetizer Boards is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook mike's seafood meat bread & cheese appetizer boards using 46 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:

1. Prepare ● For The Seafood Boil [don't allow seafood to touch water]
2. Make ready 3 Pounds LG Fresh Raw Snow Crab Legs
3. Prepare 2 (8 oz) Fresh Raw Lobster Tails [split - more if needed]
4. Prepare 1 Package Dethawed Immatation Crab Meat
5. Make ready 1 Bag LG Raw Fresh Deveined Shrimp [skins left on]
6. Prepare 1 tsp Old Bay Seasoning [place on seafood]
7. Make ready 4 LG Lemon Wedges [place on seafood]
8. Prepare 6 Cloves Fresh Garlic [place in water]
9. Prepare 1 Dash Quality White Wine [place in water]
10. Take 1 tsp Sea Salt [place in water]
11. Make ready 1/4 Brick Salted Butter
12. Take 1 Dash Lemon Juice [place in water]
13. Take as needed Water
14. Prepare ● For The Ribs
15. Prepare 1 (6 Pound) Rack Of Baby Back Ribs
16. Take ● For The Sausage
17. Prepare 1 (1 Pound) Link Smoked Sausage
18. Take ● For The Rib & Sausage Dry Rub
19. Make ready 1/2 Cup Brown Sugar
20. Make ready 2 sp Fresh Ground Black Pepper
21. Get 1 tsp Hot Paprika
22. Prepare 1 tsp Granulated Garlic Powder
23. Prepare 1 tsp Granulated Onion Powder
24. Prepare 1 tsp Cayenne Pepper
25. Take 1 tsp Ground Cumin
26. Take 2 tbsp Salt
27. Prepare 1 tsp Dried Parsley
28. Make ready 1 tbsp Chili Powder
29. Get 1 tsp Dried Oregano
30. Take ● For The Rib Braise
31. Get 1/2 Cup Quality White Wine
32. Get 1/2 tbsp Fine Minced Garlic
33. Get 1 tbsp Reserved Dry Rub
34. Prepare ● For The Sides [as desired]
35. Take Assorted Breads
36. Get Assorted Crackers
37. Prepare Assorted Cheeses
38. Prepare Assorted Bread Butters
39. Make ready Assorted Mustards
40. Make ready Assorted BBQ Sauces
41. Prepare Gee = Clarified Butter [a real time saver]
42. Prepare Old Bay Seasoning
43. Prepare Horseradish Sauce
44. Take ● For The Options
45. Take New Baby Potatoes
46. Take Corn On The Cob [halved]

All reviews seafood clams focaccia bread chowder salmon cioppino fresh fish crab louie wedges ribeye cream cheese. Stop by Mike's Island Market and pick up tonight's supper. With a large selection of fresh, in season beef, poultry, fish, shellfish and produce Call ahead, we can pack for travel. For larger quantities of meat or seafood, ask us about bulk options.

Instructions to make Mike's Seafood Meat Bread & Cheese Appetizer Boards:

1. Your desired outcomes pictured in steps #1 thru #4. Lobster, crab, shrimp and Immatation crab meat pictured.
2. Ribs and sausage with sauces and spices pictured.
3. Fresh bread and various butters pictured.
4. Assorted cheeses pictured. Chop into cubes and serve with crackers.
5. Start your seafood by adding everything in the Seafood Boil section. Bring to a heavy boil and steam for 8 minutes covered.
6. At 8 minutes - add your shrimp and immatation crab meat. Steam for 3 minutes longer covered. Place on serving board.
7. Clean and spray your grill.
8. Create your dry and wet braise.
9. Bring your ribs to room temperature.
10. Rub ribs down with your dry rub the pour on your wet braise ingredients.
11. Seal ribs up tightly with seam on the top as so the braise doesn't leak.
12. Season sausage with reserved rub.
13. Seal sausage up tightly.
14. Bake ribs at 225° for 2 1/2 hours and your sausage for 1 hour.
15. Unwrap and prep meat for the grill.
16. Grill both on high until they have a decent char on them. Allow them to rest for 5 minutes. Then slice ribs and slice sausage on the bias. Place on cutting board. Serve with BBQ sauces, salt, pepper and mustards.
17. Warm your Gee. [a real time saver!]
18. Serve with your all of your sides listed above. Enjoy!

With a large selection of fresh, in season beef, poultry, fish, shellfish and produce Call ahead, we can pack for travel. For larger quantities of meat or seafood, ask us about bulk options. Bak Kut Teh is a meat stew that is boiled for hours with herbs until it becomes tender, off-the-bone succulent. Cambodian Street Food - GIANT GRILLED SQUID and MEAT MARATHON in Phnom Penh, Cambodia! Mike's Seafood Meat Bread & Cheese Appetizer Boards.

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