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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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