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Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's seafood meat bread & cheese appetizer boards. One of my favorites. This time, I am going to make it a bit unique. 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.

Mike's Seafood Meat Bread & Cheese Appetizer Boards is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Mike's Seafood Meat Bread & Cheese Appetizer Boards is something that I have loved my whole life.

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

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

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

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. Call today for any questions about our menu!

Steps 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!

Cheesy Garlic Bread Sticks - served with meat sauce. Scallops & Bacon - baked with brown sugar. Spicy Garlic Shrimp - Sauteed in white wine with onions, garlic and. mikes seafood nutrition facts and nutritional information. All reviews seafood clams focaccia bread chowder salmon cioppino fresh fish crab louie wedges ribeye cream cheese. Tender, plump sea scallops are served on real scallop shells with sauteed mushrooms, a creamy sauce, and a topping of Gruyere cheese for a fancy appetizer or small plate that's surprisingly easy to.

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