Kamaboko (fishcake) and Crab Dip

Kamaboko (fishcake) and Crab Dip

Prep: 10 Minutes Cook: 5 Minutes Serves: 4 Submitted by: Chef Alvanette Kauwalu


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.