Food Recipes Appetizers Dips & Spreads Kamaboko Dip 5.0 (1) 1 Review Tender julienned kamaboko (a pink-and-white fish cake sold frozen at Asian grocery stores) plays off of crunchy scallions, mayonnaise, cream cheese, and sour cream laced with umami-packed dashi concentrate (hondashi). By Sheldon Simeon Sheldon Simeon Born in Hilo, on the Big Island, Sheldon attended Maui Culinary Academy in Hawaii and was a finalist on Bravo's Top Chef season 10 in Seattle, winning Fan Favorite. His first solo restaurant, Tin Roof, in Kahului, Maui, serves local dishes like poke, kau kau tins, sandwiches, and noodles in takeout bowls. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio Active Time: 10 mins Total Time: 1 hr 10 mins Yield: 8 Alaea salt, a red Hawaiian sea salt enriched with volcanic clay, adds color and an earthy flavor. Somewhere between a dip and a spread, Kamaboko Dip is smeared over crackers or bagels or dunked into with fresh crudité. Ingredients 4 ounces cream cheese, softened 1/4 cup mayonnaise 2 tablespoons sour cream 1/4 cup chopped scallions, plus more for garnish 1/2 teaspoon hondashi (such as Ajinomoto) 1/4 teaspoon alaea salt (Hawaiian red salt) or fine sea salt 2 teaspoons fine sea salt, divided 1 (8-ounce) package kamaboko (such as Okuhara) or imitation crab Rectangular buttery crackers (such as Club), for serving Directions Stir together cream cheese, mayonnaise, and sour cream in a medium bowl until smooth. Stir in scallions, hondashi, alaea salt, and sea salt. Julienne kamaboko into 1 1/2-inch strips; fold into dip. Cover and refrigerate at least 1 hour or up to overnight. Sprinkle with scallions, and serve with rectangular buttery crackers. Originally appeared: June 2019 Rate It Print