Five Favorite Seafood Recipes to Make for Mother’s Day

This Mother’s Day, give mom a break from cooking with these easy and delicious seafood recipes.

Haddock Chowder from the Maine Fishermen’s Forum

  • 1 lb. fresh Haddock fillet
  • 1-2” square of salt pork
  • Finely chopped 14oz can of evaporated milk (or up to 2 cups of half and half or whole milk)
  • 1 medium onion chopped into bite sized pieces
  • Salt and black pepper to taste
  • 2-3 medium Maine Russet potatoes cut into ½” – ¾” cubes

Fry out the salt pork until you have nice, crispy bits. If you end up with a lot of drippings, remove all but a couple of tablespoons of it. When pork is done, you may remove them and add later as a topping, or just leave them in.

On top of the salt pork, add the chopped onion, uncooked, diced potatoes and fish in layers.

Add water or stock until you can barely see the liquid through the ingredients.

Cook on medium heat until the potatoes are fork tender then add milk or half and half. Heat until the milk is hot through, but do not allow it to boil.

Taste and adjust seasonings with salt and pepper.

Image Courtesy of Bennilover /

Lobster Mac and Cheese from the Cape Cod Fishermen’s Alliance

  • 1 pound elbow pasta 2 cups milk
  • 6 Tablespoons unsalted butter
  • 3 Tablespoons flour
  • 1/2 teaspoon salt 1/2 teaspoon pepper
  • Pinch of ground nutmeg
  • 16 ounces of sharp cheddar cheese, grated (or use a combination of your favorite cheeses)
  • Few dashes of hot sauce, if desired
  • 1-1/2 pounds of fresh cooked American lobster meat (claw and knuckle or combination of claw, knuckle, and tail), cut into small pieces 3/4 cup
  • Plain or Panko breadcrumbs

Preheat oven to 350 degrees.

Cook pasta in salted water according to directions on package, but cook only until al dente. Strain and return to pot. Keep warm.

In the meantime, put milk in a saucepan and warm on low heat until bubbles show around the edges. Melt 4 T. of the butter in a heavy-bottomed saucepan over medium heat. Add flour slowly, stirring constantly with a wooden spoon or rubber spatula. Cook for a couple of minutes, but don’t let the flour turn a darker color.

Turn heat to low and add the hot milk slowly, a little bit at a time, stirring constantly so lumps don’t form. Stir until sauce starts to thicken; you may need to increase heat a little. Add salt, pepper and nutmeg. Remove sauce from burner and add in grated cheese and hot sauce, if desired. Once cheese is melted into the sauce, fold in the lobster meat and mix well.

Add the cooked pasta to lobster and cheese sauce and mix well.

Pour all into a deep baking or casserole dish. Melt remaining 2T. butter in a pan or in microwave.

Toss breadcrumbs in the butter and then sprinkle them over the top. Bake for 20 minutes until bubbling and crumbs are golden.

Oregon Dungeness Crab Deviled Eggs from the Oregon Dungeness Crab Commission

Created by Philippe Boulot, The Heathman Restaurant

  • Eggs, hard boiled; cut in half, yolks separated from whites
  • 24 crab leg sections, plus ¼ cup crab meat
  • Meyer Lemon Aioli
  • Juice and zest of 4 Meyer lemons
  • 2 raw egg yolks
  • 2 Teaspoon salt
  • ½ Teaspoon cayenne pepper
  • 2 Tablespoons Dijon mustard
  • Garnish (to taste)
  • Paprika
  • Chives

Blend all of the aioli ingredients in a food processor for 1 minute.
With the food processor on, add 1 cup canola or vegetable oil in a slow steady stream.

Add 2 T Meyer lemon oil. Adjust seasoning to taste.

Mix the reserved hard yolks with 3/4 cup aioli and ¼ cup crab body meat.

Stuff the egg whites with this mixture.

Toss the crab legs in the remaining aioli, along with a sprinkle of paprika and chives.

Top each stuffed egg white with a crab leg.
Chill for 1 hour to set the eggs.

Oregon Dungeness Crab Deviled Eggs



Fish Florentine from The Gloucester Fishermen’s Wives Association

  • 2 packages frozen spinach
  • 4 tablespoons melted butter or margarine (divided)
  • 2 tablespoons lemon juice
  • 1/4 cup minced onion
  • 2 pounds haddock, cod, pollock
  • Cheese sauce (see below)

Cook spinach as directed on package. Cook onion in 2 tablespoons butter until tender. Place fish fillets in greased shallow baking dish. Dot with remaining butter. Sprinkle with lemon juice. Cover with spinach and top with cheese sauce. Cook in oven at 350 degrees F., for 15 minutes, or until fish flakes easily.

Cheese Sauce

  • 1 cup white sauce (see below)
  • 3/4 cup cheddar cheese
  • 2 tablespoons sherry

Combine all ingredients, mixing well.

White Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup milk
  • Salt and pepper

In double boiler or small heavy pan melt butter and stir in flour. Blend over low heat and slowly stir in milk. Stir constantly and bring slowly to the boiling point. Cook 2 minutes and season with salt and pepper to taste.

Makes 4 – 6 servings.

Holly’s Crawfish Queso from Louisiana Crawfish Promotion and Research Board

  • 1 (12-ounce) can evaporated skim milk
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-fat cream cheese
  • 1 cup shredded reduced-fat sharp Cheddar cheese
  • 1 (10-ounce) can diced tomatoes and green chilies, drained
  • 1 teaspoon chili powder
  • 1 cup crawfish tails, rinsed and drained

In large nonstick pot coated with nonstick cooking spray, combine evaporated milk and cornstarch.  Bring to boil, stirring constantly, until thickens about 4 minutes.

Add remaining ingredients, cooking until cheese is melted and mixture creamy.