Kamaboko (fishcake) and Crab Dip

Kamaboko (fishcake) and Crab Dip
Chef Alvanette
Meet the Chef!
Chef Alvanette Kauwalu
This island girl, hula dancer, chef & entrepreneur has been entertaining ohana and friends with her island style culinary talents since she was nine. Her passion for food continued to grow as she worked for the family catering company and later completed culinary schooling in Japan. Chef Alva recently opened the first Hawaiian restaurant in Lakeside, CA, Hawaii’s Island Eatery.
Recipe Details
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

Preparation
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.

Chef Alvanette Kauwalu says:

TIP: You can also use KING'S HAWAIIAN Round Bread and cut bread down to a comfortable size using same technique to flatten and bake.

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