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An image of a colorful spring platter full of seafood.

Spring Seacuterie Board

Smoked salmon dip, crab stuffed deviled eggs, tinned sardines, mini bagels, carrots, radishes, asparagus, tzatziki, red onion, capers, dill and lots of lemon make up this stunning spring seacuterie board. Perfect for breakfast or brunch on Easter, Mother’s Day or any spring celebration.
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 6
Calories 348 kcal


For the crab deviled eggs

  • 6 eggs
  • 4 ounces lump crab meat picked over for shell fragments
  • 3 tablespoons chopped chives divided
  • 2 tablespoons mayonnaise
  • 1 teaspoon stone ground mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 lemon, juice and zest
  • 1/4 teaspoon freshly ground black pepper

For the smoked salmon dip

  • 3.5 ounce can smoked salmon skin removed, flaked
  • 1/2 cup whipped cream cheese
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon minced red onion
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper

For the seacuterie board

  • 1 can sardines in preserved lemon
  • 1/2 cup tzatziki
  • 3 mini bagels halved and toasted
  • 6 carrots
  • 6 spears asparagus
  • 6 radishes thinly sliced
  • 2 tablespoons capers
  • 1 lemon sliced into rounds or wedges
  • Dill for garnish


For the crab deviled eggs

  • Add eggs to a large pot in a single layer. Cover with 1 inch of water. Bring to a boil. Turn off heat and cover the eggs with a lid. Let sit for 10-12 minutes. Drain water, remove eggs and place in an ice bath to stop the cooking process. Let sit in the ice bath for 12-14 more minutes. Peel eggs and slice in half. Remove yolk and place into mixing bowl, smash lightly with a fork. Add crab, 2 tablespoons chives, mayo, mustard, Old Bay, lemon juice and zest and pepper to the yolks. Mix well. Spoon mixture into egg whites. Top with remaining tablespoon chives. Refrigerate until ready to serve. (If you have extra filling, place it in a small bowl for serving with the seacuterie board.)

For the smoked salmon dip

  • Add smoked salmon, cream cheese, dill, red onion, lemon juice and pepper to a mixing bowl. Mix well until combined.


  • Place deviled eggs, smoked salmon dip and tzatziki in a triangle formation on a large platter (they should be spaced away from each other). Place the mini bagels near the smoked salmon dip. Place the carrots and asparagus near the tzatziki. Place the tinned sardines in any open spot. Place the capers in a small bowl and nestle anywhere on the platter. Add red onion and lemons to any open area of the platter. Add dill in any open spots.


Feel free to make this platter your own! Swap ingredients in and out. And assemble in any way you prefer, the board will be beautiful and tasty no matter how you arrange the ingredients. 


Calories: 348kcalCarbohydrates: 19gProtein: 22gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 226mgSodium: 669mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 10934IUVitamin C: 21mgCalcium: 206mgIron: 3mg
Keyword Spring Seacuterie Board
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