Seafood Dynamite
Craving for a tasty seafood appetizer? My seafood dynamite, loaded with baby shrimp, crab meat, bay scallops, and clams in a creamy mayo sauce with a burst of masago, is perfect for any meal!
Nutrition Facts
Ingredients
Instructions
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Notes
Use fresh seafood if you can, but if you’re using frozen, just make sure to thaw and drain it well so it doesn’t get watery.
Preheat your oven to 400°F (204°C) before baking. This helps everything cook evenly and get that perfect golden-brown top.
Go for cheeses that melt well, like cheddar or mozzarella.
Ovens can be a bit unpredictable, so check your dynamite seafood a few minutes before the baking time is up to make sure it’s not getting too brown.
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Reviews from the Original Source
This recipe was delicious and easy to follow. I added zucchini sautéed with the mushrooms and drained to eliminate some extra liquid from the end product.
I've made your recipe at least ten times! My family loves it. I usually make a little extra sauce and put it over white rice for dinner. Thanks!
I’ve been making dynamite for years, They say the name came from Nobu because the Masago or other roe would make a popping noise in the broiler. One of the secrets to great dynamite you missed is a quality sesame oil ( I prefer Yamasa) a little goes a long way. You should also sauté onions, mushrooms and scallops ahead of time to reduce the liquid in the final dish then mix it with your mayo mixture. Last secret is to use a good SHORT grain rice. Now you’re ready to rock!
I’ve been making dynamite for years, They say the name came from Nobu because the Masago or other roe would make a popping noise in the broiler. One of the secrets to great dynamite you missed is a quality sesame oil ( I prefer Yamasa) a little goes a long way. You should also sauté onions, mushrooms and scallops ahead of time to reduce the liquid in the final dish then mix it with your mayo mixture. Last secret is to use a good SHORT grain rice. Now you’re ready to rock!
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