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.

Imitation Crabmeat Stir Fry

Imitation Crab - Salad Chunks

Crab Meat Legs-Style
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Imitation Crabmeat Stir Fry

Course Main Dish
Servings 2 People

Ingredients

  • 8 oz. pkg Coleson's Catch Imitation Crabmeat flakes or chunks
  • 1/2 a yellow onion julienne
  • 1/2 a red bell pepper julienne
  • 2 c. shredded Napa Cabbage or regular green cabbage
  • 2 Tbsp. Ginger grated
  • 1 Tbsp. garlic chopped
  • 2 Tbsp. Soy Sauce
  • 2 Tbsp. Vegetable oil corn or canola
  • 1 Tbsp. Sesame Oil
  • Salt and Pepper to taste

Instructions

  • Heat a sauté pan, add vegetable oil and when hot, add onions and peppers.
  • Stir over medium heat about a minute and add ginger and garlic.
  • Toss in the crabmeat and cabbage. As the cabbage starts to wilt add the soy sauce and sesame oil.
  • When all is heated through, turn off heat.

Notes

Serving over steamed white rice or Asian noodles.

Crab Cioppino

King Crab Legs

Crab Meat Legs-Style
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Crab Cioppino

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 3 lbs. Coleson's Catch King Crab Legs or assorted firm fish and shellfish (crab prawns, mussels, clams, squid, chilean sea bass)
  • 1 Yellow Onion diced
  • 1/4 c. combination of fresh basil thyme and oregano
  • 3 bay leaves
  • 1 c. red wine
  • 1/2 c. tomato paste
  • 1 Carrot diced
  • 4 qt. canned tomatoes diced
  • 1 c. clam juice or chicken stock
  • Salt and Pepper

Instructions

  • Combine all ingredients except fish in a heavy pan. Simmer for at least one hour.
  • If you wish to reduce the acidity caused by the tomato paste, add two tablespoons of granulated sugar before adding fish.
  • Use a combination of fish that suits your taste.
  • If you don't want to struggle with the shells of the prawns and crab, peel them before cooking. The items suggested above hold up well.
  • Cut fish into pieces similar in size to prawns to allow all to cook in approximately the same amount of time.
  • Fish should cook in 10-15 minutes.
  • Do not overcook.

Notes

Serve in either individual bowls or in a tureen. Serve garlic bread or garlic cheese bread as an accompaniment.

Saffron Mussels With Cream Linguini

Kono Mussels

Kono Mussels
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Saffron Mussels With Cream Linguini

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz. Coleson's Catch Mussel Meat
  • 1/4 c. dry Vermouth or white wine
  • 1 tsp. saffron threads
  • 2 Tbsp. garlic chopped
  • 3 c. Heavy Cream
  • 1 c. Tomatoes diced
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 Tbsp. Parsley chopped

Instructions

  • In a medium saucepan, simmer the vermouth, saffron and garlic for 5 minutes.
  • Add the heavy cream, simmer and allow the mixture to reduce until it becomes slightly thick.
  • Add tomatoes and mussel meat and season with the salt and pepper. Heat through.

Notes

Pour over cooked linguini. Top with Parmesan cheese and chopped parsley.

Mussel Quesadilla

Kono Mussels

Kono Mussels
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Mussel Quesadilla

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz. Coleson's Catch Mussel Meat roughly chopped
  • 1/2 cup Green Onions chopped
  • 1/2 cup Olives chopped
  • 2/3 cup salsa
  • 2 cup grated cheddar or jack cheese or a mixture of both
  • 2 doz. Flour tortillas

Instructions

  • Mix all the ingredients except the tortillas.
  • Spread a thin amount of the mixture across the tortilla and fold it in half.
  • Repeat with all the tortillas.
  • Saute them in butter or corn oil until golden brown and the cheese is melted.

Notes

Cut into narrow triangles.

Mussel Meat Entrée Salad

Kono Mussels

Kono Mussels
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Mussel Meat Entrée Salad

Course Main Dish, Salad
Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce) 
  • 1 cup Feta Cheese crumbled
  • 1/2 cup pine nuts roasted
  • 1/2 cup Cucumber diced seeded and peeled
  • 1 cup balsamic vinaigrette 
  • Vinaigrette recipe:
  • 1/2 cup balsamic vinegar
  • 1/2 cup pure olive oil not extra virgin
  • 1 Tbsp. Shallots minced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. Basil chopped
  • 1/4 cup moist sun dried tomatoes chopped
  • 1 Tbsp. Dijon mustard
  • Salt & Pepper

Instructions

  • Mix vinaigrette recipe ingredients 24 hours before using.
  • Marinate the mussels in the vinaigrette for 1-2 hours.
  • Then assemble the salad by tossing together with the remaining ingredients.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

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