Alaska Surimi Seafood Antipasto
Recipe courtesy of Alaska Seafood Marketing Institute.
1 red and green bell pepper, seeded and finely chopped
1/4 cup olive oil - divided use
1 pound cauliflower, cut in small florets
8 ounces small fresh white button mushrooms, halved
2 (6-ounce) cans small pitted black olives, halved
1 (10-ounce) jar pimento stuffed green olives, halved
1 pound frozen pearl onions, thawed
1 (14.5-ounce) can cut whole green beans
1 (10-ounce) jar cornichons or tiny dill pickles, drained
2 cups ketchup
1/4 cup white vinegar
2 teaspoons anchovy paste
12 ounces Alaska Surimi Seafood (imitation crab)
Salt and ground black pepper to taste
1 French bread baguette, sliced and toasted
- In large nonstick pan, sauté bell peppers in 1 tablespoon olive oil until tender. Microwave cauliflower on medium-high heat (80% power) or steam until crisp-tender, about 2 minutes; add to peppers.
- 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 minutes.
- Add Alaska Surimi Seafood chunks; season to taste with salt and pepper.
Cool to room temperature, then refrigerate one hour or until chilled. Serve with bread slices.
Makes 24 servings; 8 cups.
Nutritional Information Per Serving (1/24 of recipe): Calories: 110; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 3mg; Total Carbs: 15g; Fiber: 2g; Protein: 3g; Sodium: 938mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.