Cooking with Karli: Basque Triple Seafood Canapés

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 1 cup shredded lump crab meat or surimi (mock crab legs)
  • 3 tablespoons minced red onions
  • 3-½ tablespoons mayonnaise (preferably Hellmann’s)
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon ketchup
  • 1 dash Tabasco sauce
  • Coarse salt (kosher or sea)
  • 16 thin slices smoked salmon (about 6 ounces total)
  • 16 best-quality, oil-packed anchovy fillets, drained
  • Minced fresh flat-leaf parsley, for garnish 16 diagonal slices crusty baguette,(¼-inch thick)

NOTE: Look for a thick baguette – one that is about 2 inches in diameter. Slice it very thin, on a diagonal; each slice should be about 5 inches long. If you wish, lightly toast the bread.


Place the surimi, onion, mayonnaise, lemon juice, ketchup and Tabasco sauce in a small bowl and stir to blend. Taste for seasoning, adding more Tabasco sauce as necessary, and salt to taste.

Spread the surimi mixture on the baguette slices. Arrange a slice of salmon on each, trimming it to fit, then top with an anchovy fillet. Garnish with parsley and serve.

Yield: makes 16 substantial canapés

Click here to see the Cooking with Karli video segments

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s