These little Canapés are a perfect snack for a TV-Marathon, Bingewatch-Session, brunch or a hearty appetizer. With only 3 main ingredients it can be whipped up in no time at all and they are a true life saver if you need to entertain guests on short notice.
Surimi is also called imitation crab meat and it is commonly made from fish. You can find it in most supermarkets as a frozen item. Normally I don’t eat it very often, since I prefer fresh seafood. But that is not always in season and Surimi has the advantage of a very long shelf live. You can always keep a bag in your freezer for emergencies. In case of acute laziness for example.
The quality can vary a lot, depending on the brand/manufacturer. Therefore I always make sure that it does not contain to many additives. To many preservatives can be a sign of a bad product. Also make sure, the source fish is clearly labeled.
- 1 Bag of Surimi (aprox. 180g)
- 1 Cup yogurt (min. 3.5% fat)
- 1 Baguette
- Cut the Surimi into small rolls
- Mix yogurt with the Spices and coat Surimi rolls with the yogurt mixture
- Spread the mix on Baguette slices
- Bake until golden at 180 °C (356 °F)
For our Canapés, we cut the Surimi into short rolls, about a half a centimeter or 1/5″. Season the yogurt with the spices and adjust to taste. We don’t use butter, oil, cheese or mayonnaise in this recipe, so using a yogurt with an higher fat content is essential. Keep in mind that Surimi itself is almost fat free.
Coat the Surimi rolls with the yogurt mix. Be gentle while stirring, so you don`t ruin the structure. The meat is surprisingly firm but you can still turn it into mush if you are not careful.
Cut the Baguette into thin slices. I prefer a slightly angled cut but you can do whatever seems right to you. Spread the yogurt mix evenly on the bread slices. The Surimi rolls in the mix should fall on their sides by themselves, forming little spirals on top.
Bake the slices in an oven until golden brown at a temperature of about 150 °C or 356 °F. They can be served hot or cold. A hot sauce, like Sriracha, will make a wonderful dipping sauce.
The unique form of the Surimi gives this little morsels a unique shape and texture, which will enrich any kind of brunch!