Surimi dip with shrimp and mussels

Cook egg (Hardboil) and grate finely.

Finely chop the anchovies, gherkins, parsley, and red onion.

Thaw shrimp, mussels, and crab sticks and blend in a food processor or other grinding machine.

Combine all ingredients and mix well. You now have a simple, easy to make, dip that can be used for a quick and healthy snack.

Serve dip on fried Casabe bread or in a toast spread with garlic. Other options can also include filling tartlets with dip, serving with shortcrust, or filling baked pasta with dip.

It can be prepared in advance and kept in the refrigerator for 3 to 6 days. However, do so without adding onion since this ingredient will stand out if the dip is left to rest.

Ideal for giving children different and nutritious dishes. The dip is ideal as a sandwich pate.

Rich in protein, calcium, zinc, iodine, potassium, and magnesium.