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Bangs Island Chorizo Mussels is a popular dish that’s served year-round at the Saltwater Grille in Portland, Maine. Chef Nic Saindon shares it with us in the Maine Coast Fishermen’s Association cookbook, “Catch”.

Heavy cream and butter are expected ingredients in butternut squash soup, but I made this flavorful Butternut Soup with Jonah Crab - dairy-free!

This recipe for Catalan Clams with White Beans is shared by Sandy Garson of Bath, in the Maine Fishermen’s Association cookbook, Catch.

Remoulade is a classic French seafood sauce that came to these shores via Louisiana’s Creole cuisine. It pairs beautifully here, with Jonah crab meat from the waters of Maine. My vibrant version is a nice alternative to the traditional sauce.

This recipe for Maine Crab Dip comes from Adam Smaha of Harpswell, Maine, and it’s contributed by the Maine Fishermen’s Association from their cookbook, Catch.

My recipe for Linguine with White Clam Sauce uses coriander and it features Maine’s prized littleneck clams. This recipe will serve four.

This recipe for Maine Seafood Risotto was shared by Jonathan Edgerton of Bowdoin, Maine from the cookbook Catch, which was created by the Maine Coast Fishermen’s Association.

This savory Shellfish Cassoulet comes to us from Bobby Will, who is the owner and chef at his restaurant, Salt & Steel, in Bar Harbor, Maine. Bobby shared it in support of the Maine Coast Fishermen's Association.

This luscious Chowder features three of Maine’s favored shellfish—lobster, jonah crab and dayboat scallops. The recipe is shared by Karen Watterson of “Sweet on Maine” in Yarmouth, and it’s featured in the Maine Fishermen’s Association cookbook, Catch.