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.

King Crab Legs with White Wine and Parsley

King Crab Legs

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King Crab Legs with White Wine and Parsley

Course Appetizer, Main Dish
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz. Coleson's Catch King Crab Legs
  • 1/2 c. dry white wine
  • 1 Tbsp. garlic chopped
  • 1/2 c. Chicken Stock
  • 1 Tbsp. Lemon Juice
  • 2 Tbsp. Parsley chopped

Instructions

  • Simmer the wine, garlic, and chicken stock for 5 minutes.
  • Add the lemon juice, parsley, and crab; heat through.

Notes

Serve as an appetizer with French Bread or as an entree over pasta.

King Crab Legs with Pesto Hollandaise

King Crab Legs

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King Crab Legs with Pesto Hollandaise

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Hollandaise Sauce:
  • 3 egg yolks
  • 1 tsp. lemon juice
  • 1/2 tsp. Salt
  • 2/3 c. Melted butter
  • Pesto:
  • 1 c. basil leaves
  • 1/2 c. olive oil
  • 1/4 c. garlic
  • 1/4 c. Parmesan cheese grated
  • 1/4 c. pine nut pecans, or walnuts

Instructions

  • Heat crab legs.
  • Hollandaise: In a double boiler, whisk eggs yolks, lemon juice and salt and cook until mixture is custardy and fluffy.
  • Slowly add melted butter, whisking the whole time.
  • Add 1 tablespoon prepared Pesto that has been slightly heated in a microwave or a saute pan.
  • Pesto: Mix ingredients in food processor or blender, or finely chop by hand and stir together.
  • Makes 1 1/4 - 1 1/2 cups.

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.

Alaskan King Crab Legs with Curry Mayonnaise

King Crab Legs

King Crab Legs
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Alaskan King Crab Legs with Curry Mayonnaise

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch King Crab Legs
  • 2/3 c. Mayonnaise
  • 1 tsp. Curry Powder
  • 1 tsp. garlic chopped
  • 2 tsp. Lemon Juice
  • 1/2 c. diced apple
  • Lettuce shredded
  • optional: toasted coconut raisins, lemon slices

Instructions

  • Curry Mayonnaise: Combine mayonnaise, curry powder, lemon juice, and apple. Salt and pepper to taste.

Notes

Serve with crab legs on a bed of shredded lettuce. If desired, garnish with toasted coconut, raisins, and lemon slices.

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.

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