antipasto, mom's
This is one of Mom's recipes, that unfortunately I can't eat since I am allergic to shellfish. If you have any suggestions for alternates to the crab and anchovies, toss me a note!
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prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 7 1/2 ounces crab meat
- 1 tablespoon real lemon
- 1/2 small cauliflower
- 3 - carrots, cut small
- 1 - onion, chopped fine
- 1/2 - green pepper, chopped fine
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 stalks celery, chopped fine
- 4 ounces canned mushrooms
- 2 ounces canned anchovies
- 2/3 cup ketchup
- 1/3 cup chili sauce
- 1 teaspoon horseradish or vinegar
- 3 - drops hot pepper sauce
- 1 pinch oregano
- 1 pinch basil
- 1 pinch thyme
How To Make antipasto, mom's
-
Step 1Drain crab and chop up in a bowl. Sprinkle with lemon and toss. Cut cauliflower and carrots and cook crisp tender in salt water. Drain well. Saute onion, pepper and garlic in olive oil. Combine all ingredients. Make a sauce from ketchup, chili sauce, horseradish, pepper sauce, oregano, basil and thyme. Add to crab, toss. Refrigerate 24 hours. Serve with waverly crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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