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
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.
Lobster Mac and Cheese from the Cape Cod Fishermen’s Alliance
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.
Created by Philippe Boulot, The Heathman Restaurant
Blend all of the aioli ingredients in a food processor for 1 minute.
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.
Fish Florentine from The Gloucester Fishermen’s Wives Association
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.
Combine all ingredients, mixing well.
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
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.