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Kamaboko Puffs with Spicy Mayo
“This recipe is the ultimate local style pupu and is made with just five ingredients. I like to make this dish
when I host my family and friends because it’s something super ono they can enjoy while I prep dinner.”
- Rebekah DeCosta, Senior Chef De Cuisine
Chef Rebekah DeCosta, Senior Chef de Cuisine
Chef Rebekah DeCosta, Senior Chef de Cuisine
Recipe - Foodland Farms Ala Moana
Kamaboko Puffs with Spicy Mayo
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Ingredients
Crescent Dough, 2 Cans
Maika`i Kamaboko Dip, 2 Containers
Mayonnaise, 3/4 Cup
Sriracha, 2 Tablespoons
Lime Juice, 1 Tablespoon
(optional) Green Onions, as garnish
Directions
Ingredients:
- 2 Cans of Crescent Dough
- 2 Containers of Maika`i Kamaboko Dip
- 3/4 Cup Mayonnaise
- 2 Tablespoons Sriracha
- 1 Tablespoon Lime Juice
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a mini muffin pan all over, even the top, and set aside.
- Unroll the dough onto a clean work surface and cut evenly into 12 square pieces. Place a square of dough into a section of the mini muffin pan and press down so the dough starts to take the form of the tin. Repeat process for second can of crescent dough.
- Fill each cup with kamaboko dip evenly.
- Bake for 18-20 minutes, or until golden brown.
- In a small bowl, combine mayonnaise, sriracha, and lime juice, and mix together until it's smooth and creamy.
- Remove puffs from oven and let cool for a couple minutes in the tin, then transfer to a wire rack.
- Serve alongside spicy mayo.
Optional: Garnish with Green Onions
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Servings
Directions
Ingredients:
- 2 Cans of Crescent Dough
- 2 Containers of Maika`i Kamaboko Dip
- 3/4 Cup Mayonnaise
- 2 Tablespoons Sriracha
- 1 Tablespoon Lime Juice
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Grease a mini muffin pan all over, even the top, and set aside.
- Unroll the dough onto a clean work surface and cut evenly into 12 square pieces. Place a square of dough into a section of the mini muffin pan and press down so the dough starts to take the form of the tin. Repeat process for second can of crescent dough.
- Fill each cup with kamaboko dip evenly.
- Bake for 18-20 minutes, or until golden brown.
- In a small bowl, combine mayonnaise, sriracha, and lime juice, and mix together until it's smooth and creamy.
- Remove puffs from oven and let cool for a couple minutes in the tin, then transfer to a wire rack.
- Serve alongside spicy mayo.
Optional: Garnish with Green Onions
