Jenny Shea Rawn

18/04/2026

Celebrate Earth Day by making a dish that showcases two of our most sustainable and abundant species. Nothing beats these Jonah crab-stuffed flounder rolls (with a hint of heat) on a cool spring evening.

Jonah Crab-Stuffed Flounder with White Wine, Herbs and Jalapeno

Created by: Jenny Shea Rawn

Time: ~45 minutes
Serves: 4

Ingredients:

For assembly

1 lemon, cut into thin rounds
2 tbsp dry white wine

For the flounder

1 1/2 lbs flounder fillets (~4 fillets), patted dry
Kosher salt
Freshly ground black pepper

For the stuffing

1 Tbsp unsalted butter
1 Tbsp olive oil
1 small shallot, minced
1 jalapeno, seeded, ribs removed, diced
2 cloves garlic, minced
6 oz cooked Jonah crab meat, picked over for shell fragments
⅓ cup panko crumbs
1 Tbsp mayo
1 tsp Dijon mustard
Zest of 1 lemon
1 Tbsp chopped fresh parsley, more for serving
1 Tbsp chopped fresh chives, more for serving
1/4 tsp Old Bay, more for sprinkling
Kosher salt
Black pepper

For serving

1 lemon, cut into wedges

Directions:
Preheat oven to 375°F. Lightly oil a small baking dish large enough to hold the flounder rolls snugly. Place lemon slices on the bottom of the dish, pour white wine in.

Lay flounder fillets flat on a surface. Season lightly with s&p.

Heat butter and olive oil in a small skillet over medium heat. Add shallot and jalapeno and cook until shallot is soft and translucent, about 5 min. Add garlic and cook 30 sec until fragrant. Season lightly. Remove from heat.

In a bowl, gently combine shallot mixture with crab meat, panko crumbs, mayo, Dijon, lemon zest, parsley, chives and Old Bay. Mix gently. Season with salt, if needed.

Spoon crab stuffing onto one end of each fillet, mound with your hand. Roll up snugly.

Place rolls seam-side down in the prepared dish. It’s ok if a bit of filling falls out from the roll, gently stuff it back in. Brush rolls with olive oil. Sprinkle with Old Bay. Bake uncovered for 20-25 min, until flounder is opaque and flakes easily. Broil for 1–2 min, if desired, to lightly brown the tops.

Spoon pan juices over the rolls before serving. Garnish with herbs, serve with lemon wedges.

31/03/2026

Spring Seacuterie Board. Perfect for breakfast or brunch on Easter, Mother’s Day or any spring celebration.Smoked salmon dip, crab stuffed deviled eggs, tinned sardines, mini bagels, carrots, radishes, asparagus, tzatziki, red onion, capers, dill and lots of lemon make up this stunning spring seacuterie board.

Spring Seacuterie Board. Smoked salmon dip, crab deviled eggs, sardines, bagels, veggies, tzatziki and lemon make up this charcuterie board.

28/03/2026

Spring Lemon Dill Fish Cakes

Bright and fresh, these crispy po***ck fish cakes are a perfect way to celebrate spring in New England. Light yet satisfying, they’re family-friendly and especially delicious for Easter brunch or dinner.
Serve with roasted asparagus and crispy potatoes for a nourishing seasonal meal.

Created by: Jenny Shea Rawn
Time: ~35 minutes
Serves: 4

Ingredients:

Lemon Dill Sauce
• 1/2 cup sour cream
• 1 1/2 tbsp chopped fresh dill
• 1–2 tbsp fresh lemon juice (to taste)
• 1 clove garlic, minced
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt, more to taste
• Freshly ground black pepper, to taste
• Drizzle extra virgin olive oil

Seafood Cakes
• 1¼ lb po***ck fillets, cut into ~1/2-inch pieces
• Kosher salt
• Freshly ground black pepper
• 3/4 cup panko breadcrumbs
• 2 eggs, beaten
• 3 scallions, thinly sliced (white and green parts)
• 3 tbsp chopped fresh dill
• Zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

For Serving
• Flaky sea salt
• Lemon wedges

Directions:

In a small bowl, stir together sour cream, dill, lemon juice, garlic, garlic powder, salt, and pepper. Drizzle with olive oil and refrigerate while you prepare the fish cakes.

Season po***ck lightly with salt and pepper. Add to a mixing bowl with panko, eggs, scallions, dill, lemon zest, lemon juice, Dijon, mayonnaise, salt, and pepper. Gently mix until just combined. Form into 8–10 cakes (about 1-inch thick). For smaller cakes, make about 20 and reduce cook time slightly.

Place on a baking sheet and refrigerate for 10–15 minutes to help them hold their shape.

Heat olive oil in a large skillet over medium heat. Cook cakes for 6–8 minutes per side, until golden brown and cooked through (fish should be opaque). Work in batches if needed. Transfer to a plate and sprinkle with flaky sea salt.

Serve warm with lemon dill sauce and lemon wedges.

19/03/2026

✨IT’S OFFICIAL — PREORDERS ARE LIVE!✨
Available now on Amazon, Target, Walmart, Barnes & Noble, and wherever books are sold.
Releases September 15, 2026.

This book has truly been years in the making — recipe creation, testing, photography, coastal adventures, field trips, plenty of kitchen messes (!!), and so many sweet moments cooking alongside Lexi. ❤️

We poured so much into these pages, and we cannot wait for you to experience it with your own families. We know you’re going to love it.

Inside, you’ll find 55 nutrient-dense, kid-friendly recipes plus fun, educational moments woven throughout — from wild blueberry barrens and maple sugar houses to oyster farms and lobster pounds — so kids can connect with food right from the source.

Preorders make a huge difference for authors — helping determine print runs, bookstore placement, and how far this book can reach.

Thank you for being here, cheering us on, and supporting this journey. It truly means the world to us.

Let’s get kids cooking. ❤️

✨ Preorder now — link in bio + stories
(or message me and I’ll send you the link!)

https://a.co/d/01qAzrgK

11/02/2026

Valentine’s dinner at home? We’ve got you covered.
This blush lobster pappardelle is cozy, elegant and surprisingly simple: fancy vibes, zero stress.

Blush Lobster Pappardelle with Champagne Garlic Cream

Created by Jenny Shea Rawn

Time: ~30 minutes
Serves: 2 (generously)
Ingredients:

2 Tbsp unsalted butter

1 Tbsp olive oil

1 small shallot, minced

2 cloves garlic, minced

1 tsp tomato paste

½ cup dry sparkling wine

¾ cup heavy cream

Kosher salt to taste

Freshly ground black pepper, to taste

3/4 lb cooked Massachusetts lobster meat, roughly chopped

6-8 oz dry pappardelle pasta

For serving/garnish

Finely snipped chives

Chopped parsley

Zest of 1 lemon

Finely grated Parmigiano-Reggiano

Lemon wedges (from above lemon)



Directions:

Bring a large pot of salted water to a boil.

Melt the butter and olive oil in a large skillet over medium-low heat. Sauté shallot until soft, 2-3 minutes, stirring constantly. Add garlic, cook 30 seconds, until fragrant.

Stir in tomato paste, cook 1 minute. Add wine, increase heat to medium high and reduce to about half over a low boil. Reduce heat to low and stir in cream. Add salt and pepper to taste. Do not boil once the cream is added – maintain a gentle simmer only. Fold in lobster.

While lobster is warming in the sauce, add pappardelle to the pot of water, cook until just al dente. Reserve ¼ cup pasta water then drain.

Using tongs, add pasta to the skillet with the lobster. Toss to coat the pasta. Loosen with pasta water, if needed.

Twirl the pasta into shallow bowls, top with a few larger lobster pieces, a sprinkle of chives, parsley, and lemon zest. Serve with freshly grated parm and lemon wedges

22/01/2026

AD🫐After-school snacks need to be fresh, filling, fast and nutrient-rich. This Wild Blueberry Cheesecake Cottage Cheese Bowl comes together in minutes and packs 12+g of protein per serving, plus fiber to help keep kids full and satisfied until dinner. And kids can make it themselves! We love using Oakhurst Dairy Cottage Cheese, a local Maine favorite, for easy snacks like this. And … it makes a pretty great dessert or snack for parents too!

In a small bowl, combine ½ cup Oakhurst Whole Milk Cottage Cheese with ¼ tsp cinnamon and ¼ tsp vanilla extract. Stir well. Top with ½ cup wild blueberries (frozen, thawed), 1-2 tbsp cinnamon graham cracker crumbs and 1-2 tbsp toasted slivered almonds. Enjoy!



https://www.instagram.com/p/DT0Emg8DufT/

31/05/2024

Lobster cakes. Sweet Maine lobster meat with crunchy panko crumbs, green onions, and Dijon, pan fried until golden brown and crispy.

These lobster cakes offer a fresh take on the classic crab cake and are great served as an appetizer topped with a creamy Dijon sauce – or served overtop leafy greens or on toasted buttered buns as a main dish.

Grab the recipe: https://jennyshearawn.com/lobster-cakes/

PIN: https://www.pinterest.com/pin/224335625188025599/

20/05/2024

Seacuterie Boards are a tasty, stunning and crowd-pleasing appetizer to serve during the summer months. In this post, you'll find all the ins and outs on how-to create a seacuterie board using your favorite seafood items. Plus, I'll share some of my favorite themed seacuterie boards (surf & turf boards, red white and blue boards, etc.).

Have you ever made a seacuterie board?

How to Make a Seacuterie Board. Elevate your hosting game with a seacuterie board, packed with a variety of fish and shellfish.

07/05/2024

This Salmon and Spinach Quiche is fuss-free
(uses a store-bought crust), delicious and makes a great addition to any brunch spread (... like Mother's Day!). Tinned smoked salmon is the secret ingredient - in the blog post I talk about my favorite canned smoked salmon brand for this recipe, but also for eating straight out of the can.

RECIPE: https://jennyshearawn.com/salmon-and-spinach-quiche/

PIN: https://www.pinterest.com/pin/224335625187952631/

29/03/2024

Sharing a lovely spring seacuterie board that would be perfect for Easter brunch, Mother's Day or any spring celebration. Hope you enjoy and have a wonderful weekend!

Spring Seacuterie Board. Smoked salmon dip, crab deviled eggs, sardines, bagels, veggies, tzatziki and lemon make up this charcuterie board.