Crab Spread
Crab Spread
Servings 2 People
Ingredients
- 1 pkg. Coleson's Catch Imitation Crab Meat flaked into small pieces
- 2 Tomatoes diced
- 1 Red Onion diced
- 1/2 cup Cilantro chopped
- 1 Jalapeño minced
- 2 Tbsp Lime Juice
- 2/3 c Sour Cream
Instructions
- Mix all ingredients and refrigerate for 24 hours.
Notes
Garnish with diced avocado, and serve with tortilla chips for dipping.
Cajun Imitation Crab Meat Legs
Cajun Imitation Crab Meat Legs
Servings 2 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.
Notes
See separate recipe for Do It Yourself Cajun Seasoning.
Tuna Fajitas
Tuna Fajitas
Servings 2 People
Ingredients
- 12 oz pkg Coleson’s Catch Tuna Steaks
- 1/2 tsp Fajita seasoning
- 1 Yellow Onion
- 1 Small Red Bell Pepper
- 1 Small Green Bell Pepper
- Mild Oil - Corn or Canola
- 4-6 Small Flour Tortillas any flavor you enjoy
- 2/3 c Mixed Grated Jack and Cheddar Cheeses
- 1/2 c Sour Cream
- 2/3 c Guacamole
- salsa
Instructions
- If you are going to cook over an open flame, light it now.
- Dust the tuna with fajita seasoning and set it aside.
- Peel onion, cut in half, and thinly slice.
- Cut bell peppers in half, seed, core, and thinly slice.
- Saute the onions.
- Lightly saute the peppers.
- Toss them together after they are cooked, and set aside.
- Cook the tuna now - quickly sear over the hot flames or in a hot lightly-oiled pan. Remember: Don't overcook!
- Cut the tuna into the traditional fajita strips and toss with the onion-bell pepper mixture.
- Heat the tortillas or not; it is up to you, but remember that a heated tortilla hardens when it cools. Now, sit down and assemble your masterpieces of yummy goodness.
Notes
If you have Fajita Seasoning, use it! If not, simply mix a little chili powder, cumin, and garlic salt together, or you may use Taco Seasoning.
Swordfish With Corn Cakes and Black Bean Salsa
Swordfish With Corn Cakes and Black Bean Salsa
Servings 1 Person
Ingredients
- 8oz. Coleson's Catch Swordfish Steaks 1 per person
- Marinade:
- 1/4 c. White Wine
- 1/2 tsp. Salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 1 Tbsp. Cilantro
- 1 tsp. garlic chopped
- Corn Cake Batter:
- 3 eggs
- 1 c. Half and half
- 2 Tbsp. Onion finely diced
- 1/2 tsp. Salt
- 1/2 tsp. pepper
- 1/2 tsp. Cumin
- 1/2 tsp. Chili Powder
- 1 tsp. baking powder
- 3/4 c. cornmeal
- 3/4 c. Flour
- 1/2 c. corn
- Corn and Black Bean Salsa:
- 1/4 c. Red Bell Pepper
- 1/4 c. Green Bell Pepper
- 1/4 c. Red Onion
- 1/2 c. Black Beans cooked
- 1/2 c. corn 2 tbsp. lemon juice
- 1 Tbsp. Tabasco sauce
- 1 Tbsp. cilantro salt and pepper to taste
- Sour Cream Drizzle:
- 1/2 c. Sour Cream
- 1 tsp. garlic
- 1 tsp. Cilantro
Instructions
- Marinade: Combine Marinade ingredients and marinate swordfish.
- Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes.
- Corn and Black Bean Salsa: Combine all ingredients and chill.
- Sour Cream Drizzle: Puree sour cream with garlic and cilantro.
- Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.
Notes
Marinade: Combine Marinade ingredients and marinate swordfish. Corn Cakes: Whisk eggs and half and half. Add remaining ingredients and whisk until smooth. Add flour if you prefer thicker pancakes, or half and half if you prefer thinner. Cook as you usually cook pancakes. Corn and Black Bean Salsa: Combine all ingredients and chill. Sour Cream Drizzle: Puree sour cream with garlic and cilantro. Broil swordfish. Place corn cake on plate. Place swordfish on top of corn cake. Top with salsa and drizzle with sour cream drizzle.