Back home in Hawaii, I used to make Kamaboko Crab Dip – a lot. I first learned of this recipe almost a decade ago through Hawaii’s Best Quick and Easy Recipes by Jean Watanabe Hee. Since then, I’ve made it over and over again, adapting it to my own taste throughout time. Not that there is much to it, but I’ve learned that I like to keep things on the healthier side (less mayo and sour cream).
Since moving to California, I don’t make this dip as often since many of my friends aren’t too big on seafood and because it takes at least an hour drive to get kamaboko.
When I do make it, however, I often get asked “what’s kamaboko?” which is hard for me to explain other than “it’s a fish cake.” This usually results in a weird look.
There are different varieties of kamaboko, but the one I use looks bright pink on the outside and white on the inside and is in the form of a half-cylinder block. My favorite brand so far is Hilo Amano Fish Cake (and it’s not because I’m from Hawaii. I swear). Kamaboko can be used in a number of ways. Sometimes, I eat it as a snack with shoyu (soy sauce) and wasabi. It can be as simple as that …
In Hawaii, kamaboko is just about everywhere, but here in California I have only found it at an international market or Asian grocery store (usually Korean, Japanese, Chinese/Taiwanese, or Vietnamese).
If you are looking for something simple, quick, and a little different (in a good way, of course), try this recipe out.
I’ve reduced the amount of mayo and sour cream for a “lighter” version since I don’t like overly creamy things, so please add more to suit your tastes if it’s not enough! Some people love to also blend it with cream cheese.
I had another blog previously with Kamaboko Crab Dip posted on it (on quarterlifeventures.com), but someone took my image and placed it on their own website, so I wanted to start fresh again. I also had a previous blog with the same image above, but I couldn’t stand the name of it (sporkandpan.com), so it’s now here.
I hope you enjoy this dip as much as my family does! It’s a very easy to make and super quick to put together.
Adapted from Hawaii’s Best – Quick and Easy Recipes by Jean Watanabe Hee.
A local Hawaii favorite. Pair it with crackers or chips and enjoy!
- 1 (6 oz) kamaboko (steamed fish cake)
- 1 (8 oz) imitation crab meat
- 1/4 C sour cream
- 1/4 C mayonnaise
- 1/4 chopped green onion
- Chop the kamaboko or shred with a box grater
- Chop the imitation crab meat
- Combine and mix the kamaboko, crab meat, sour cream, mayonnaise, and green onions.
- Place in refrigerator to cool for at least 30 minutes before serving.
Many people shred the kamaboko with a box grater for more even consistency.
Add more sour cream, mayo, and green onions as you please.
If you want more of an onion flavor, grate a little white onion into it.
You can also add onion or garlic powder too.