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 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.

Chilled Gazpacho-Style Mussel Salad

Kono Mussels

Kono Mussels
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Chilled Gazpacho-Style Mussel Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mussel Meat
  • 1/2 c. Red Onion finely diced
  • 1/2 c. Green Bell Pepper finely diced
  • 1/2 c. Cucumber finely diced
  • 1 c. Tomato diced
  • 1/4 c. lemon or lime juice
  • 1/4 c. white vinegar
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 1 tsp. crushed chilies or Tabasco sauce
  • 4 c. crisp iceberg lettuce. finely shredded

Instructions

  • Combine all ingredients except lettuce for a minimum of 2 hours prior to serving.
  • Place lettuce on top of a plate and top with the mixture and garnish with tomato wedges and cucumber slices.

Pesto Marinated Mussel Linguini Salad

Kono Mussels

Kono Mussels
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Pesto Marinated Mussel Linguini Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Mussel Meat
  • 15-20 basil leaves
  • 3 cloves garlic
  • 1/4 c olive oil
  • Salt & Pepper
  • 3 c cooked Linguini
  • 1/2 c Asiago Cheese grated
  • 1/3 c pine nuts toasted
  • 1/2 c Tomatoes diced 

Instructions

  • Make a paste with basil, garlic, and olive oil; toss with the thawed mussel meat.
  • Season with salt and pepper.
  • Mix linguini, cheese, pine nuts and tomatoes together and toss in mussels.
  • Add your favorite Italian dressing or another batch of the pesto marinade.

Notes

If made ahead of time, don't add the pine nuts until serving.

Mussel Meat Linguini Salad

Kono Mussels

Kono Mussels
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Mussel Meat Linguini Salad

Course Appetizer, Salad
Servings 2 People

Ingredients

  • 1 c Coleson's Catch Mussel Meat
  • 3 c Linguini cooked
  • 1/2 c Red Onion diced
  • 1 c Tomatoes diced 
  • 1/4 c capers 
  • 1/2 c Kalamata Olives chopped 
  • 1/3 c white wine vinegar
  • 1 c olive oil
  • 2 Tbsp garlic chopped 
  • 1/4 c Basil chopped 
  • 1 c Feta Cheese crumbled 
  • Salt and Pepper

Instructions

  • Mix all ingredients and let it sit for at least 4 hours. Overnight is best.

Mussels on the Half Shell

Kono Mussels

Kono Mussels
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Mussels on the Half Shell

Course Appetizer
Servings 4 People

Ingredients

  • 32 oz Coleson's Catch Pacific Delight Mussels on the Half Shell
  • 3 oz Blue Cheese room temperature
  • 3 oz Butter room temperature
  • 1/3 c balsamic vinegar
  • 1 tsp Shallots chopped 
  • 1 Tbsp Parsley chopped 
  • Salt & Pepper

Instructions

  • Mix all ingredients except mussels until smooth.
  • Spread over the mussels, filling the shell full. Chill.

Notes

Cook the mussels over an open flame or in a hot oven or broiler until warmed through.

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