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<RecipeList>
<Recipe recipeId="28509" locale="en">
<RecipeHeader>
<RecipeTitle>Seafood Platter</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>Ingredients
6 yabbies
6 crab claws</IngredientText>
<Ingredient id="981" quantity="12.0" unit="" comment="" defaultState="true" weightGram="6.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="12.0" unit="">12</IngredientQuantity>
<IngredientItem>prawns</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="979" quantity="6.0" unit="" comment="" defaultState="true" weightGram="14.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="">6</IngredientQuantity>
<IngredientItem>oysters</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1670" quantity="6.0" unit="" comment="" defaultState="true" weightGram="16.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="6.0" unit="">6</IngredientQuantity>
<IngredientItem>mussels</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>To make
1. Boil all seafood in a pot of water with salt, pepper, parsley and a touch of lemon juice
2. When sea food turns pink, remove from water and blanch with cool water.
3. Let cool, then chill in fridge.
4. To serve, prepare a bed of crushed ice, then arrange seafood on top.
5. Serve with lemon slices and dips: mayo, Thousand Island or red wine vinegrette with chopped shallots.
</RecipeText>
</Recipe>
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