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.

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.

Crab Cioppino

King Crab Legs

Crab Meat Legs-Style
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Crab Cioppino

Course Main Dish, Soup
Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 3 lbs. Coleson's Catch King Crab Legs or assorted firm fish and shellfish (crab prawns, mussels, clams, squid, chilean sea bass)
  • 1 Yellow Onion diced
  • 1/4 c. combination of fresh basil thyme and oregano
  • 3 bay leaves
  • 1 c. red wine
  • 1/2 c. tomato paste
  • 1 Carrot diced
  • 4 qt. canned tomatoes diced
  • 1 c. clam juice or chicken stock
  • Salt and Pepper

Instructions

  • Combine all ingredients except fish in a heavy pan. Simmer for at least one hour.
  • If you wish to reduce the acidity caused by the tomato paste, add two tablespoons of granulated sugar before adding fish.
  • Use a combination of fish that suits your taste.
  • If you don't want to struggle with the shells of the prawns and crab, peel them before cooking. The items suggested above hold up well.
  • Cut fish into pieces similar in size to prawns to allow all to cook in approximately the same amount of time.
  • Fish should cook in 10-15 minutes.
  • Do not overcook.

Notes

Serve in either individual bowls or in a tureen. Serve garlic bread or garlic cheese bread as an accompaniment.

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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