ANTIPASTO, MOM'S

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Antipasto, Mom's image

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!

Provided by Megan Stewart

Categories     Other Salads

Number Of Ingredients 18

7 1/2 oz crab meat
1 Tbsp 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 Tbsp olive oil
2 stalk(s) celery, chopped fine
4 oz canned mushrooms
2 oz canned anchovies
2/3 c ketchup
1/3 c chili sauce
1 tsp horseradish or vinegar
3 drops hot pepper sauce
1 pinch oregano
1 pinch basil
1 pinch thyme

Steps:

  • 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.

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