Best Lobster Salad with Basil Kelp Vinaigrette
CANTONESE-STYLE GINGER SCALLION LOBSTER
CRAB FRIED RICE
Recipe courtesy of the Woks of Life. Click the button below for the recipe.
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.
LOBSTER STICKY FRIED RICE
HOW TO MAKE A NEW ENGLAND CRAB STEW
LOBSTER CORN CHOWDER
EASY AND DELICIOUS SPICY SEAFOOD STUFFING WITH JONAH CRAB
Recipe courtesy of Our Wicked Fish. Click the button below for the recipe.
EASY NEW ENGLAND CLAMBAKE
JONAH CRAB DIP
Recipe courtesy of Pangea Shellfish. Click the button below for the recipe.
GREEN CRAB RISOTTO
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!
JONAH CRAB CLAWS WITH GARLIC-WINE SAUCE
JONAH CRAB CURRY CHOWDER
Recipe courtesy of Joshua Riazi for a Cook a Fish, Give a Fish online seafood cooking class. Click the button below for the recipe.
LOBSTER MAC AND CHEESE
Recipe courtesy of Kate Masury, Eating with the Ecosystem.
RECIPE
INGREDIENTS
(feeds up to 4- 6 or you get to enjoy lots of left overs 😋)
3 tablespoons butter
3 tablespoons flour
2.5 cups of milk (I use whole milk)
at least 8 oz of extra sharp cheddar cheese grated (the more the merrier). I like to use cabot vermont extra sharp and combine it with whatever other cheeses I have on hand.
1lb (or more) of picked local lobster meat (chopped to bite size pieces)
1 box of pasta (such as fusilli or rigatoni)
a few dashes of worcestershire sauce
salt and pepper to taste
1/2 cup of grated parmesan
3/4 cup of bread crumbs
STEPS
Preheat oven to 350.
Boil water and cook pasta as directed on box.
Make a roux. In saucepan melt butter over medium low heat and mix in flour. Stir continuously for a few minutes till it turns light brown.
Stir in milk. Continue to stir milk and keep stirring until the mixture thickens.
Add in grated cheese and stir till melted.
Turn off heat and mix in pasta and lobster
Add a few dashes of worcestershire sauce and salt and pepper to tast
Add mixture to baking dish, dutch oven, or cast iron pan
Cover the top with bread crumbs and grated parmesan
Bake for about 25-30 minutes or until top is golden brown.
