Alaska Surimi Seafood Antipasto

Courtesy of Alaska Seafood Marketing Institute

Servings: 24
Prep Time: 15 Min.
Cook Time: 10 Min.

* 1 red and green bell pepper, seeded and finely chopped
* 1/4 c. olive oil, divided
* 1 lb. cauliflower, cut in small florets
* 8 oz. small fresh white button mushrooms, halved
* 2 cans (6-oz.) small pitted black olives, halved
* 1 jar (10 oz.) pimento stuffed green olives, halved
* 1 lb. frozen pearl onions, thawed
* 1 can (14.5 oz.) cut whole green beans
* 1 jar (10 oz.) cornichons or tiny dill pickles, drained
* 2 c. ketchup
* 1/4 c. white vinegar
* 2 tsp. anchovy paste
* 12 oz. Alaska Surimi Seafood (Imitation Crab)
* salt and pepper, to taste
* 1 French bread baguette, sliced and toasted

1. In large nonstick pan, sauté bell peppers in 1 Tbsp. olive oil until tender. Microwave cauliflower on medium-high heat (80% power) or steam until crisp-tender, about 2 min.; add to peppers.
2. Stir in mushrooms, olives, onions, beans, and cornichons. Blend together ketchup, vinegar, remaining olive oil, and anchovy paste. Pour over vegetables in pan. Simmer 5 min. Add Alaska Surimi Seafood chunks; season to taste with salt and pepper.
3. Cool to room temperature, then refrigerate one hour or until chilled. Serve with bread slices.
Makes 8 c.

Calories: 110;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 3mg;   Total Carbs: 15g;   Fiber: 2g;   Protein: 3g;   Sodium: 938mg;