Cajun Imitation Crab Meat Legs

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Cajun Imitation Crab Meat Legs

Passive Time

1 hour

Servings

People

Ingredients

12 oz pkg Coleson's Catch Imitation Crab Meat legs
2 Tbsp Lemon Juice
1/4 C Cajun seasoning*
2 Tbsp cooking oil canola
1/2 C Sour Cream
2/3 C Tomatoes diced

Passive Time

1 hour

Servings

People

Ingredients

12 oz pkg Coleson's Catch Imitation Crab Meat legs
2 Tbsp Lemon Juice
1/4 C Cajun seasoning*
2 Tbsp cooking oil canola
1/2 C Sour Cream
2/3 C Tomatoes diced

Instructions

At least an hour before cooking, marinate the crab legs in the lemon juice.
Roll the crab legs in the Cajun seasoning generously coating them.
In a hot pan, sauté the crab legs until brown.
Put the legs on a platter and top with the sour cream and tomatoes.
Garnish with parsley or a lemon leaf.

Recipe Notes

See separate recipe for Do It Yourself Cajun Seasoning.

Cajun Ahi Tuna with Jicama

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Cajun Ahi Tuna with Jicama

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna thawed
2 Tbsp Cajun seasoning*
1 tsp garlic finely chopped
2/3 c Tomatoes diced
1 1/2 c Jicama peeled and julienne-cut
2 tbsp Lime Juice
Salt and Pepper
1/4 c Parsley chopped

Course

Main Dish

Servings

People

Ingredients

1 pkg Coleson’s Catch Ahi Tuna thawed
2 Tbsp Cajun seasoning*
1 tsp garlic finely chopped
2/3 c Tomatoes diced
1 1/2 c Jicama peeled and julienne-cut
2 tbsp Lime Juice
Salt and Pepper
1/4 c Parsley chopped

Instructions

Have the jicama ready: cut and toss with lime juice, salt and pepper.
Season Ahi with salt and pepper and coat with the Cajun seasonings and garlic.
In a sauté pan put aproximately 1/4 inch of water and bring to a boil.
Add Ahi and simmer on each side for 1 minute.

Recipe Notes

Put the Ahi on top of the jicama, pour what is left of the liquid over the fish, and top with diced tomatoes and chopped parsley.

Cajun Swordfish with Cajun Tartar Sauce

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Cajun Swordfish with Cajun Tartar Sauce

Servings

People

Ingredients

Servings

People

Ingredients

Instructions

Dust Swordfish with Cajun seasoning and sauté.
Top with Cajun Tartar Sauce, fresh diced tomatoes, and chopped parsley.

Cajun Swordfish

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Cajun Swordfish

Servings

People

Ingredients

10-12 oz Coleson’s Catch Swordfish Fillets
Salt
Cajun seasoning*
Oil
1/2 c Sour Cream
1/2 c Tomato diced
Lemon slices

Servings

People

Ingredients

10-12 oz Coleson’s Catch Swordfish Fillets
Salt
Cajun seasoning*
Oil
1/2 c Sour Cream
1/2 c Tomato diced
Lemon slices

Instructions

Season the swordfish with salt and cover generously with Cajun seasoning.
Heat the oil in a sauté pan and sauté the swordfish until cooked.

Recipe Notes

After letting it chill in the refrigerator for a few hours, slice and place on a plate in a fan-like presentation. Serve with a dollop of sour cream, sprinkle with the diced tomatoes, and garnish with lemon.

Salmon with Cajun Cream

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Salmon with Cajun Cream

Servings

People

Ingredients

1 pkg Coleson's Catch Salmon Steaks
2 tsp. chopped garlic
1/4 c. Chicken Stock
1 c. Heavy Cream
2 Tbsp. catsup
1 - 2 Tbsp. Cajun seasoning* 2 is spicy!
1/2 c. fresh diced tomatoes
1 Tbsp. chopped parsley

Servings

People

Ingredients

1 pkg Coleson's Catch Salmon Steaks
2 tsp. chopped garlic
1/4 c. Chicken Stock
1 c. Heavy Cream
2 Tbsp. catsup
1 - 2 Tbsp. Cajun seasoning* 2 is spicy!
1/2 c. fresh diced tomatoes
1 Tbsp. chopped parsley

Instructions

Combine top ingredients and simmer until sauce is to the desired thickness.
Pour over Salmon prepared to your liking.
Top with tomatoes and parsley.

Cajun Imitation Crab Meat Legs

Cajun Ahi Tuna with Jicama

Cajun Swordfish with Cajun Tartar Sauce

Cajun Swordfish

Salmon with Cajun Cream

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