ALASKA SURIMI SEAFOOD ANTIPASTO

1 each red and green bell pepper, seeded and finely chopped
1/4 cup olive oil, divided
1 pound 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 cups catsup
1/4 cup white vinegar
2 teaspoons anchovy paste
12 oz. Alaska Surimi Seafood (Imitation Crab)
Salt and 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 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. Makes 8 cups.

Nutrients per serving: 110 calories, 5g total fat, .6g saturated fat, 36% calories from fat, 3mg cholesterol, 3g protein, 15g carbohydrate, 2g fiber, 938mg sodium, 35mg calcium and .1g omega-3 fatty acids.