Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

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Asian Style Imitation Crab Pasta Salad

Print Recipe
Asian Style Imitation Crab Pasta Salad
Imitation Crab - Salad Chunks
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 
Imitation Crab - Salad Chunks
Instructions
  1. 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.

Filed Under: Crab, Shellfish Tagged With: Simple, Summer Seafood Recipes

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

Kono Mussels

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

Filed Under: Shellfish, Mussels

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels

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

Filed Under: Shellfish, Mussels

Scallops and Pear Skewers

Large Scallops

 

 

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

Filed Under: Shellfish, Autumn, Scallops

Scallops with Broccoli Cream

Large Scallops

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

Filed Under: Shellfish, Scallops

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