Antipasto, Mom's

Antipasto, Mom's Recipe

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Megan Stewart


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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Stove Top


  • 7 1/2 oz
    crab meat
  • 1 Tbsp
    real lemon
  • 1/2 small
  • 3
    carrots, cut small
  • 1
    onion, chopped fine
  • 1/2
    green pepper, chopped fine
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 2 stalk(s)
    celery, chopped fine
  • 4 oz
    canned mushrooms
  • 2 oz
    canned anchovies
  • 2/3 c
  • 1/3 c
    chili sauce
  • 1 tsp
    horseradish or vinegar
  • 3
    drops hot pepper sauce
  • 1 pinch
  • 1 pinch
  • 1 pinch

How to Make Antipasto, Mom's


  1. Drain 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.

Printable Recipe Card

About Antipasto, Mom's

Course/Dish: Other Salads
Main Ingredient: Seafood
Regional Style: Italian

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