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200g surimi (shredded imitation crab meat)
4 large hard-boiled eggs, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1/2 teaspoon lemon juice
Salt and pepper to taste
12 mini toast slices or crackers (alternatively, cucumber slices or radishes for a low-carb option)
Fresh parsley or additional dill for garnish (optional)
1 tablespoon capers or pickled onions (optional)
Instructions
1. Prepare the Surimi and Eggs
Begin by shredding the surimi into small, bite-sized pieces. If using whole surimi sticks, simply chop them into small bits.
Peel and chop the hard-boiled eggs into small pieces.
2. Make the Filling
In a medium-sized bowl, combine the shredded surimi, chopped eggs, mayonnaise, Dijon mustard, dill, and lemon juice. Mix everything together until it’s well combined.
Season the mixture with salt and pepper to taste.
3. Assemble the Mini-Bites
Arrange your mini toast slices, crackers, or cucumber slices on a serving platter.
Spoon a generous amount of the surimi and egg mixture onto each piece, spreading it evenly.
4. Garnish and Serve
Garnish each mini-bite with a small sprig of parsley or dill for a pop of color.
For added flavor and visual appeal, top each mini-bite with a caper or slice of pickled onion.
5. Chill and Serve
Chill the mini-bites in the refrigerator for about 15-30 minutes to allow the flavors to meld. Serve cold for the best taste.
Tips and Variations
Make-Ahead Tips:
These mini-bites can be made a day in advance. Simply store them in an airtight container in the fridge, and garnish just before serving. This will save you time on the day of the event and allow the flavors to develop.
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