Basque Triple Seafood Canapes

Owners of Basque pintxo bars love constructing elaborate canapés, piling up various ingredients, especially seafood. One of the staples includes surimi—mock crab legs, known in the Basquelands as chatka. Mixed with mayo and a few piquant additions, surimi makes one of the favorite bases for canapés topped with smoky fish, in this case both salmon and anchovies. The result is a sensational predinner bite. If you want to be classy, substitute lump crab meat, though it isn’t as a