Layer the charcuterie board with parchment paper. Pour 1 jar tarter sauce in a small bowl. Pour the dipping sauce for poppers in a scooped out green bell pepper. Place both dips in the middle of a board or tray.
Cook seafood according to package directions.
While seafood is baking, layer the lettuce leaves on top of the parchment paper, surrounding the dips in the center. Place the drained olives and artichoke hearts in small dishes, in the center of the board as well.
Alternatively place the veggies and crackers on the lettuce leaves. In between the veggies and crackers, layer Beer Battered Shrimp and Beer BatteredCrab Poppers.