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.

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.

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.

Mussel Meat Entrée Salad

Kono Mussels

Kono Mussels
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Mussel Meat Entrée Salad

Course Main Dish, Salad
Total Time 1 hour
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 4 cups mixed greens and lettuces (example: spinach watercress and butter lettuce) 
  • 1 cup Feta Cheese crumbled
  • 1/2 cup pine nuts roasted
  • 1/2 cup Cucumber diced seeded and peeled
  • 1 cup balsamic vinaigrette 
  • Vinaigrette recipe:
  • 1/2 cup balsamic vinegar
  • 1/2 cup pure olive oil not extra virgin
  • 1 Tbsp. Shallots minced
  • 1 Tbsp. garlic minced
  • 1 Tbsp. Basil chopped
  • 1/4 cup moist sun dried tomatoes chopped
  • 1 Tbsp. Dijon mustard
  • Salt & Pepper

Instructions

  • Mix vinaigrette recipe ingredients 24 hours before using.
  • Marinate the mussels in the vinaigrette for 1-2 hours.
  • Then assemble the salad by tossing together with the remaining ingredients.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Escargot-Style Mussels

Kono Mussels

Kono Mussels
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Escargot-Style Mussels

Course Appetizer
Cook Time 2 minutes
Total Time 2 minutes
Servings 4 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 1/2 c. salted butter
  • 2 Tbsp. garlic chopped
  • 1 Tbsp. Lemon Juice
  • 2 Tbsp. Parsley chopped
  • 1/2 tsp. Black Pepper

Instructions

  • In a sauté pan, melt the butter and add the next 4 ingredients.
  • Simmer for 2 minutes, then add the mussel meat and heat through.

Notes

Makes a great appetizer - serve with French bread.

Seafood Saffron Rice Bake

Kono Mussels
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Seafood Saffron Rice Bake

Course Main Dish
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 6 pcs Coleson's Catch Mussel Meat
  • 6 pcs Coleson's Catch Head off Shell on Shrimp
  • 2/3 c Coleson's Catch Sea Bass diced
  • 1 c rice
  • 1/2 c Onion diced
  • 1/2 c Celery diced
  • 1/2 c Tomato diced 
  • 2 Tbsp garlic diced 
  • 1/2 tsp Saffron
  • 2 c Chicken Broth
  • 1/4 c Parsley chopped 

Instructions

  • Sauté the onion, celery and garlic in a casserole.
  • Add the tomato, saffron and chicken broth. Bring to a boil.
  • Add the rice and the seafood; stir, cover and bake at 400° for 30 minutes.
  • When done, fluff the rice and toss in the chopped parsley.

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