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Alaska Surimi Seafood Antipasto
Courtesy of Alaska Seafood Marketing Institute
Servings: 24
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
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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
What to do:
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.
Nutritional information:
Calories: 110;   Total Fat: 5g;   Saturated Fat: 1g;   Cholesterol: 3mg;   Total Carbs: 15g;   Fiber: 2g;   Protein: 3g;   Sodium: 938mg;  
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