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
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Imitation Crabmeat Stir Fry

Course Main Dish
Servings 2 People

Ingredients

  • 8 oz. Coleson's Catch Imitation Crabmeat flakes or chunks
  • 1/2 Yellow Onion julienne
  • 1/2 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 Suggestions: Serve over steamed white rice or Asian noodles.

Roma-style Imitation Crabmeat Sandwiches

Imitation Crab - Salad Chunks

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Roma-style Imitation Crabmeat Sandwiches

Course Main Dish
Servings 2 People

Ingredients

  • 8 oz package Coleson's Catch Imitation Crab Meat flakes or chunks
  • 2 Tbsp. Butter
  • 1/2 c. Parmesan cheese grated
  • 1 Tbsp. garlic chopped
  • Salt and Pepper to taste

Instructions

  • In a sauté pan, melt the butter and allow it to start to turn brown.
  • Sauté the crab, stirring every now and then.
  • You want it to turn a little brown; then add the garlic and toss.
  • Add the cheese and turn off the heat.
  • Divide to 4 quality rolls or focaccia bread to make sandwiches.

Notes

For a moister and richer product, spread the bread with aioli (garlic mayonnaise) before adding the crabmeat mixture.

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.

Sauteed Calamari Nicoise

Calarami Squid

Calamari Steaks
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Sauteed Calamari Nicoise

Course Main Dish
Servings 2 People

Ingredients

  • For every pound of Coleson's Catch Calamari:
  • 1 Tbsp. chopped garlic
  • 1/2 c diced onion
  • 2 Tbsp. olive oil
  • 1 c diced tomato
  • 1 Tbsp. Italian seasoning
  • 1/4 c sliced black olives
  • Salt and Pepper to taste

Instructions

  • Clean squid by pulling out the viscera including cartilage.
  • Rinse in cold water and cut into half inch rings. Blot dry with paper towel.
  • Saute the onion and garlic for approximately 5 minutes.
  • Add basil, tomato and seasonings and cook 10-15 minutes.
  • Add the squid and cook for 2 minutes (don't overcook).

Notes

Serve over Creamy Polenta.

Tuna Steaks With Kalamata Olive Salsa

Yellowfin Tuna

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Tuna Steaks With Kalamata Olive Salsa

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Tuna Steaks
  • 1/3 cup Kalamata Olives roughly chopped
  • 1/3 cup Tomatoes diced
  • 2 Tbsp. Red Onion diced
  • 1 Tbsp. fresh basil chopped
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup Feta Cheese
  • Salt and Pepper to taste

Instructions

  • Combine all ingredients (except the fish and cheese) and marinate overnight.
  • Cook the tuna as desired and place the salsa over the fish.
  • Sprinkle with crumbed feta cheese.

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