Meaty Dense Fish, Flaky White Fish
Kate Masury
BAKED BLACKFISH IN HERBED BUTTER
Flatfish, Flaky White Fish
Kate Masury
LEMONGRASS AND GINGER DRESSED BOK CHOY WITH ...
Medium Flavored Fish, Whole Fish
Kate Masury
GRILLED WHOLE SCUP WITH SUMMER VEGETABLES
Whole Fish, Flatfish
Kate Masury
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Whole Fish, Unique Fish, Medium Flavored Fish
Kate Masury
SALT CURED RHODE ISLAND BUTTERFISH

Jonah crab

Jonah Crab Meat Stuffed Portabella Mushrooms

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20-35 minutes

Serves: 4

Ingredients
7 ounces crabmeat
1 Shallot thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground tarragon
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 to 4 large fresh mushrooms
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika


Directions
Preheat the oven to 350 degrees.

Combine crabmeat, shallots, thyme, oregano, tarragon, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.

Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Compost gills and stems.

Fill mushroom caps with rounder spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake mushrooms in preheated oven until heated through, about 15 minutes for small mushrooms and 25—30 for larger mushrooms. Serve hot.


These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops

Jonah Crab Cakes

This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Time: 20 minutes

Serves: 4

Ingredients
2 large eggs
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound Jonah or peekytoe crab meat
½ cup panko
Vegetable or canola oil, for cooking

For serving:
Tartar sauce


Directions
Combine all ingredients except oil in a bowl, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes and place on a dish you can refrigerate them for a bit to help them set. Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.



These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops

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NEW ENGLAND CIOPPINO

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Recipe courtesy of Fearless Eating. Click the button below for the recipe.

New-England-Cioppino-Cover.jpeg

CRAB FRIED RICE

Recipe courtesy of the Woks of Life. Click the button below for the recipe.

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The recipe calls for lump crab meat (aka picked crab from blue crabs more common down south) but we think it would be delicious with Jonah crab or peekytoe crab (aka sand crab) to give it a local twist. Blue crabs are also increasing in our area due to warmer water temperatures and so you may be able to find some local blue crabs but you will probably have to pick them yourself.



NEW ENGLAND CRAB ROLL

Recipe courtesy of Kate Masury, Eating with the Ecosystem. Click the button below for the recipe.

RECIPE

Serves 3-4

Ingredients

  • 1/2 lb of picked local crab meat (Jonah crab or peekytoe crab)

  • 3-4 hotdog buns (you can butter and toast if you like)

  • 1/4 cup of mayo

  • a pinch of lemon zest (optional)

  • a small squeeze of lemon juice (optional)

  • chopped chives for garnish (optional)

    Directions:

  • Check your crab meat for any shell pieces.

  • Mix crabmeat and mayo in a small bowl. Mix in lemon zest and lemon juice if using.

  • Butter and toast your hotdog buns if you like them toasted. You can also use a non-toasted bun.

  • Fill hotdog bun with crab meat mixture. Garnish with chives, if using.

  • Enjoy!