Asian Style Imitation Crab Pasta Salad

Course

Main Dish

Servings

People

Ingredients

12 oz pkg Coleson's Catch Imitation Crab Meat
4 c cooked Lo Mein noodles
2 c Combination of Vegetables (scallion bell pepper, carrot, celery, bamboo shoots, water chestnuts), julienned
1/4 c Soy Sauce
1 tsp Sesame Oil
1 tsp garlic chopped
1 tsp Fresh Ginger grated
1/2 c peanut or corn oil
1/2 c Peanuts chopped

Course

Main Dish

Servings

People

Ingredients

12 oz pkg Coleson's Catch Imitation Crab Meat
4 c cooked Lo Mein noodles
2 c Combination of Vegetables (scallion bell pepper, carrot, celery, bamboo shoots, water chestnuts), julienned
1/4 c Soy Sauce
1 tsp Sesame Oil
1 tsp garlic chopped
1 tsp Fresh Ginger grated
1/2 c peanut or corn oil
1/2 c Peanuts chopped

Instructions

Make the dressing with the soy sauce, sesame oil, ginger, and garlic; toss in all the ingredients. Chill.

Recipe Notes

Can be served in 1 hour or the next day.

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
16 Baby Carrots blanched
16 Grape Tomatoes
8 cloves garlic
½ c Red Onion diced
olive oil
½ c White Wine
½ c Chicken Broth
2 Tsp Fresh Tarragon chopped
Salt and Pepper to taste

Course

Appetizer

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
16 Baby Carrots blanched
16 Grape Tomatoes
8 cloves garlic
½ c Red Onion diced
olive oil
½ c White Wine
½ c Chicken Broth
2 Tsp Fresh Tarragon chopped
Salt and Pepper to taste

Instructions

Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.
Bake at 400° for 15 minutes or until it starts to turn brown.
Pour in the white wine.
Transfer into a saucepan.
Add broth, mussels, and tarragon.
Bring to a boil.
Serve with garlic bread or over pasta.

Mussels on the Half Shell with Yukon Potatoes and Dill

Course

Appetizer

Cook Time

10-12 minutes

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
1 c Yukon Gold Potato finely diced
2 Tbsp Butter
2 Tbsp Shallot minced
¼ c Chicken Broth
2 Tbsp Fresh Dill chopped
⅔ c Sour Cream
Salt and Pepper to taste

Course

Appetizer

Cook Time

10-12 minutes

Servings

People

Ingredients

12 Kono Mussels on the Half Shell thawed
1 c Yukon Gold Potato finely diced
2 Tbsp Butter
2 Tbsp Shallot minced
¼ c Chicken Broth
2 Tbsp Fresh Dill chopped
⅔ c Sour Cream
Salt and Pepper to taste

Instructions

Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.
Add broth, dill, salt, and pepper and toss.
Divide and place on top of mussels.
Bake at 400° for 10-12 minutes or until heated through.
Top with sour cream.

Scallops and Pear Skewers

Course

Appetizer

Servings

People

Ingredients

16 pcs Coleson’s Catch Scallops thawed
16 pcs Firm Pear diced, the same size as scallops
1 tsp Lemon Juice
2 Tbsp Honey
¼ c water
¼ tsp Allspice
1 tsp Shallots chopped
Salt and Pepper to taste

Course

Appetizer

Servings

People

Ingredients

16 pcs Coleson’s Catch Scallops thawed
16 pcs Firm Pear diced, the same size as scallops
1 tsp Lemon Juice
2 Tbsp Honey
¼ c water
¼ tsp Allspice
1 tsp Shallots chopped
Salt and Pepper to taste

Instructions

Mix together everything except scallops & pears.
Marinade scallops and pear with the mixture for an hour.
Skewer, alternating Scallops & Pears.
Cook over an open flame or you may opt to sauté until heated through.

Scallops with Broccoli Cream

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Scallops thawed
2 tsp Butter
2 Tbsp Shallots diced
2 Tbsp garlic chopped
2 Tbsp Butter
½ c Dry White Vermouth
⅔ c White Mushrooms sliced
1 c Heavy Cream
½ tsp Nutmeg
1 c Broccoli florets bite size
Flour

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Scallops thawed
2 tsp Butter
2 Tbsp Shallots diced
2 Tbsp garlic chopped
2 Tbsp Butter
½ c Dry White Vermouth
⅔ c White Mushrooms sliced
1 c Heavy Cream
½ tsp Nutmeg
1 c Broccoli florets bite size
Flour

Instructions

Sauté shallots and garlic in butter but don't brown. Add vermouth and mushrooms; simmer until liquid is gone.
Add cream and nutmeg; simmer until it thickens.
Then add broccoli, cook to al dente. Set aside.
Pat the scallops dry, season with salt and pepper.
Melt the butter in a sauté pan big enough so the scallops will be in a single layer.
Just as the butter is starting to turn golden add scallops, sauté just enough to heat them through, about 3-4 minutes.
Pour the cream sauce over the scallops and bring to a simmer - adjust seasoning.
Depending on your taste garnish with either lemon and/or parmesan.
Serve with pasta or rice.

Asian Style Imitation Crab Pasta Salad

Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Mussels on the Half Shell with Yukon Potatoes and Dill

Scallops and Pear Skewers

Scallops with Broccoli Cream

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