Ingredients
- 1 each 1 each red and green bell pepper, seeded and finely chopped
- 1/4 cup 1/4 cup olive oil, divided
- 1 pound 1 pound cauliflower, cut in small florets
- 8 oz. 8 oz. small fresh white button mushrooms, halved
- 2 cans 2 cans (6 oz.) small pitted black olives, halved
- 1 jar 1 jar (10 oz.) pimento-stuffed green olives, halved
- 1 lb. 1 lb. frozen pearl onions, thawed
- 1 can 1 can (14.5 oz.) cut whole green beans
- 1 jar 1 jar (10 oz.) cornichons or tiny dill pickles, drained
- 2 cups 2 cups catsup
- 1/4 cup 1/4 cup white vinegar
- 2 teaspoons 2 teaspoons anchovy paste
- 12 oz. 12 oz. Alaska Surimi Seafood (Imitation Crab)
- Salt and pepper, to taste
- 1 1 French bread baguette, sliced and toasted
Servings:
Units:
Instructions
- In large nonstick pan, saut 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 catsup, 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.
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