Alaska Surimi Seafood Antipasto
Courtesy of Alaska Seafood Marketing Institute 24 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 110; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 3mg; Total Carbs: 15g; Fiber: 2g; Protein: 3g; Sodium: 938mg;