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.

Scallops Watercress Salad with Hot Dressing

Large Scallops

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Scallops Watercress Salad with Hot Dressing

Course Salad
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops thawed
  • 1 c Watercress
  • 1 c Spinach
  • 1/4 c Radishes sliced
  • 1/4 c Carrot grated
  • 1/2 c Orange segments
  • 1/4 c Champagne Vinegar
  • 1 tsp Shallot chopped
  • 1/2 c Light Pure Olive Oil
  • 1/4 c Honey
  • Salt and Pepper to taste

Instructions

  • In a sauce pan, gently heat vinegar, shallots, oil, honey, salt and pepper.
  • Cook the scallops, any style.
  • Arrange the washed greens on a plate, sprinkle with other vegetables.
  • Add scallops.
  • Drizzle the hot dressing over the salad.

Avocado Lobster Salad

Slipper Lobster Tail

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Avocado Lobster Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 6-8 oz Coleson's Catch Slipper Tail Lobster Meat diced cooked
  • 1 Avocado diced
  • 1/2 cup Pineapple diced
  • 2 limes juiced
  • 2 tbsp Parsley chopped
  • Salt and Pepper

Instructions

  • Mix all ingredients and chill.

Pineapple Stuffed Imitation Crab Meat Salad

Imitation Crab - Salad Chunks

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Pineapple Stuffed Imitation Crab Meat Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 2 Pineapples small ripe
  • 2 c Coleson's Catch Imitation Crab Meat Salad Chunks
  • 1/2 c Celery diced
  • 1/2 c Red Onion diced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Parsley chopped
  • 1/2 - 1 c Mayonnaise

Instructions

  • Cut the pineapples in half lengthwise and hollow out the fruit leaving the skin intact.
  • Dice the pineapple and mix with the other ingredients.
  • Use the amount of mayonnaise to suit your taste.
  • Season with salt and pepper.
  • Fill the pineapple skins with the mixture.

Notes

Can be held in the refrigerator for a day.

Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes

Imitation Crab - Salad Chunks

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Scalloped Root Vegetables and Imitation Crabmeat Salad with Chunks or Flakes

Course Salad
Cook Time 1 hour
Total Time 1 hour
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Imitation Crab Meat Chunks
  • 2 c boiling potato peeled and sliced
  • 1 c Carrot peeled and sliced
  • 1 c celery root peeled and sliced
  • 1 c Breadcrumbs
  • 1 c Parmesan cheese
  • 1/2 c Parsley chopped
  • 1 c Heavy Cream

Instructions

  • Oil a shallow casserole dish and layer a third of the vegetables, crabmeat, breadcrumbs, parsley and cheese.
  • Repeat the process, finishing with a layer of breadcrumbs and cheese.
  • Cover with the cream.
  • Bake at 375 degrees for about an hour. If it is getting too brown, cover with foil.
  • It is done when a fork slides easily through the potatoes.

Crab And Spinach Salad With Sundried Blueberry Vinaigrette

King Crab Legs

Crab Meat Legs-Style
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Crab And Spinach Salad With Sundried Blueberry Vinaigrette

Course Salad
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Salad:
  • 3 qt. Spinach Leaves
  • 1/2 c. pecans chopped and toasted
  • 2/3 c. mandarin oranges
  • 2/3 c. Strawberries sliced
  • 1/2 c. sundried cranberries
  • 1/2 c. Red Onion sliced
  • 1 c. crab meat cooked
  • Sundried Blueberry Vinaigrette:
  • 1/2 c. Sun-dried Blueberry Vinegar
  • 1 Tbsp. Shallots chopped
  • 1/4 c. Honey
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 1/2 c. Pomace olive oil
  • Sundried Blueberry Vinegar:
  • 1/2 c. sundried blueberries
  • 1 c. champagne or honey vinegar

Instructions

  • For Sundried Blueberry Vinegar: Bring vinegar to boil in a non-aluminum pan. Add sundried blueberries, remove from heat. Cover and let set 30 minutes. Puree and chill.
  • For Sundried Blueberry Vinaigrette: Combine and blend all ingredients except olive oil in food processor. Slowly add oil to emulsify. Chill.

Notes

For Salad: Assemble ingredients on the plate and drizzle with the vinaigrette. The salad is prettier when the dressing is drizzled over, rather than tossed into, the salad.

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