Kamaboko (fishcake) and Crab Dip

Recipe Details

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

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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In this recipe!
Original Hawaiian Sweet Round Bread Shop online
Our founder Robert R. Taira created our Original Hawaiian Sweet Round Bread in Hilo, Hawaii during the 1950's.