Kamaboko (fishcake) and Crab Dip

Kamaboko (fishcake) and Crab Dip

Prep: 10 minutes

Cook: 5 minutes

Serves: 4

Ingredients for this recipe

Ingredients

  • 8 ounces Imitation Crab Meat, rough chopped in food processor
  • 8 ounces Kamaboko (fishcake), rough chopped in food processor
  • 1/4 cup Green Bell Peppers, small dice
  • 1 tablespoon white wine vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • 1/4 cup green onions, minced
  • Chopped green onions for garnish, if desired.
  • KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Our Products used

Our Products used

Preparation

Preparation

A tasty seafood dip appetizer to serve at parties or to bring to a potluck.
Step 1
Combine all the ingredients in a bowl and gently lomi (massage)
Step 2
Transfer to a serving bowl and garnish with chopped green onions.
Step 3
Wrap and refrigerate until needed.
Step 4
Cut buns in half and flatten out using a rolling pin.
Step 5
Place flattened slices on a baking sheet and brush both sides with seasoned olive oil. (As an added option, sprinkle Furikake on the bread chips for extra island flavor).
Step 6
Bake for 4 minutes, or until lightly toasted on each side at 200F. Allow bread slices to cool before serving with Kamaboko & Crab Dip.

Our Products used

Our Products used

Meet the chef

Reviews

Kamaboko (fishcake) and Crab Dip

Other recipes you might like