This Mother’s Day, skip the crowded restaurants and treat Mom to homemade meal using local seafood from Motts Channel Seafood with our commitment to quality. Here are a few ideas:
🦀 Crab-Stuffed Flounder – Elegant, light, and full of flavor. Serve it with lemon butter and a crisp glass of wine. (Or 3 😊)
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes
Ingredients:
For the Stuffing:
- 1/2 lb fresh lump crabmeat
- 1/4 cup mayonnaise
- 1/4 cup breadcrumbs (Panko or regular)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
For the Flounder:
- 4 flounder fillets (skinless, about 6-8 oz each)
- 2 tbsp butter, melted
- 1 tbsp olive oil
- 1/2 tsp paprika
- Lemon slices, for garnish
- Fresh parsley, for garnish
Instructions:
- Preheat oven to 375°F. Lightly grease a baking dish with butter or olive oil.
- Make the crab stuffing:
In a medium bowl, gently mix together the crabmeat, mayo, breadcrumbs, Dijon mustard, lemon juice, Old Bay, parsley, and a pinch of salt and pepper. Be careful not to break up the crab too much—you want some nice chunks in there!
- Prepare the fillets:
Pat flounder dry. If thick enough, you can butterfly the fillets by slicing horizontally to create a pocket. Otherwise, you can simply roll or fold the fillets around the stuffing.
- Stuff the fish:
Spoon 2-3 tablespoons of crab mixture onto each fillet. Either fold the fillet over or roll it up and place seam-side down in the baking dish.
- Top and season:
Drizzle with melted butter and olive oil. Sprinkle lightly with paprika for color.
- Bake:
Place in oven and bake for 20–25 minutes, or until fish is opaque and flakes easily with a fork.
- Garnish and serve:
Finish with fresh lemon slices and a sprinkle of parsley. Serve with roasted veggies, rice pilaf, or a light spring salad.
🍤 Garlic Butter Shrimp Pasta – A quick dish packed with flavor, perfect for brunch or dinner.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes
Ingredients:
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional for a little heat)
- Zest and juice of 1 lemon
- 1/4 cup white wine or chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional… but we recommend it! 😊)
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Sauté the shrimp:
In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until just pink and opaque. Remove shrimp and set aside.
- Make the garlic butter sauce:
In the same skillet, reduce heat to medium. Add remaining butter and olive oil. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant—be careful not to burn the garlic.
- Deglaze and flavor:
Stir in lemon zest, lemon juice, and white wine (or broth). Let simmer for 2–3 minutes, scraping up any bits from the pan.
- Combine:
Return shrimp to the skillet, add drained pasta, and toss everything together. If the pasta looks dry, add a bit of the reserved pasta water until silky and well-coated.
- Garnish and serve:
Stir in chopped parsley. Serve warm with extra lemon wedges and a sprinkle of Parmesan cheese if desired. (Again, recommended!)
🥂 Seared Scallops with Asparagus & Lemon Butter Sauce – Simple, seasonal, and full of coastal flair.
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
Ingredients:
- 1 lb sea scallops (dry-packed, patted dry)
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil, divided
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Optional: Fresh parsley or chives, chopped, for garnish
- Optional: Shaved Parmesan cheese (yes, please! 😊)
Instructions:
- Prep the scallops:
Remove the side muscle from each scallop if still attached. Pat them very dry with paper towels—this helps achieve a perfect golden crust. Season both sides with salt and pepper.
- Blanch or sauté the asparagus:
You can blanch the asparagus in salted boiling water for 2–3 minutes (then shock in cold water), or sauté them directly in a large skillet with 1 tbsp olive oil until just tender and bright green. Set aside.
- Sear the scallops:
Heat 1 tbsp olive oil in a large skillet (cast iron or stainless steel preferred) over medium-high heat. When the pan is very hot, add scallops in a single layer without crowding. Sear undisturbed for about 2 minutes per side, until a golden crust forms and they’re just opaque in the center. Remove from pan and set aside.
- Make the lemon butter sauce:
In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking for 30 seconds until fragrant. Stir in lemon zest and juice, scraping up any flavorful bits from the pan.
- Bring it together:
Add asparagus back to the pan and toss in the lemon butter sauce. Return scallops on top to warm through, or plate asparagus and top with scallops.
- Garnish and serve:
Finish with a sprinkle of fresh herbs, shaved Parmesan, or an extra squeeze of lemon. Serve immediately.
Find some additional recipes on our 4 for $40 page! Whatever you choose, mom will know she’s VERY loved with any of these recipes featuring fresh seafood from Motts Channel Seafood!