1. Prepare outdoor grill for direct grilling over medium-high heat. In small saucepan, add garlic, butter, parsley, lemon juice and 1 teaspoon seasoning. Place saucepan on hot grill rack; cover and cook 5 minutes or until butter is melted, stirring occasionally. Cover to keep warm. Makes about 1/2 cup.

2. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells. In large bowl, toss shrimp, 2 tablespoons oil and remaining 1 1/2 teaspoons seasoning. Brush crab clusters and corn with remaining 3 tablespoons oil; sprinkle corn with 1/4 teaspoon each kosher salt and pepper.

3. Place mussels, shrimp, crab clusters and corn on hot grill rack. Cover and cook 6 minutes or until mussels open, internal temperature of shrimp reaches 145°, crab clusters are heated through and grill marks appear on corn, turning once except mussels. During last 3 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 3 minutes or until grill marks appear. Transfer corn to cutting board and cool 5 minutes; carefully cut each ear crosswise into quarters. Separate crab clusters into legs/claws.

4. Place crackers, cocktail sauce and garlic mixture in 3 separate small serving bowls.

5. Arrange mussels, shrimp, crab, corn, lemons, crackers, cocktail sauce and garlic mixture on large serving platter.

• 24 g Total fat
• 9 g Saturated fat
• 278 mg Cholesterol
• 1725 mg Sodium
• 20 g Carbohydrates
• 1 g Fiber
• 3 g Sugars
• 0 g Added sugars
• 37 g Protein