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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!
Table of Contents
What Is Dynamite Seafood
I am not sure if this is an authentic Japanese recipe, but this is certainly one of my favorite dishes when I dine at Japanese restaurants.
This dish is usually called Seafood Dynamite, Baked Seafood in Dynamite Sauce, or something along those lines.
In any case, it’s basically a baked assortment of seafood—usually baby shrimp, bay scallops, clams, etc.—in a creamy mayonnaise sauce, spiked with some masago (capelin roe) and spiced with a wee bit of Sriracha.
For more dynamite recipes, check out my Dynamite Shrimp and Mussels Dynamite recipes!
The Best Seafood Dynamite Recipe
Baked seafood dynamite has all the ingredients that I love, with a flavor that I truly enjoy, especially when I am in the mood for something luscious, rich, and heavy. Because it calls for seafood, it’s a pricey dish, and the portion is usually small if you order it at Japanese restaurants.
The good news is that it’s much cheaper to make this Japanese seafood dynamite recipe at home, and you can have a bigger portion if you like. Plus, it’s easy to make. With just 5 minutes of prep time and 3 simple steps, you’ll be able to make this rich, creamy, and irresistible dynamite seafood, perfect as an appetizer or entree (with a bigger serving).
Why You’ll Love This Recipe
- Awesome seafood combo with rich, creamy goodness. This seafood dynamite recipe is loaded with baby shrimp, crab meat, bay scallops, and shelled manila clams, all drenched in a creamy mayo sauce with a hint of masago. Every bite is a tasty mix of textures and flavors that seafood lovers will go crazy for.
- Easy to make. With just 5 minutes of prep time and 3 simple steps, this dynamite recipe is a breeze to whip up, perfect for beginners.
- Budget-friendly. Making seafood dynamite at home is way cheaper than ordering it at a restaurant. Plus, you can make a bigger portion, so it’s a great deal!
- Customizable. Feel free to swap out or add different seafood based on what you like or what’s in season. You can also adjust the spice level to match your taste.
Seafood Dynamite Ingredients
- Baby shrimp, bay scallop, clam meat and crab meat – My favorite combination. I prefer buying fresh seafood to make this dish, but you can totally use a frozen mixed seafood pack that’s commonly found at supermarkets.
- Mushrooms – Gives a savory, umami flavor and adds a nice texture to the seafood mix.
- Mayonnaise – The creamy base of the dish, giving it a rich, smooth texture.
- Sriracha – Adds a bit of heat to the dynamite sauce.
- Shredded cheese – Melts into a gooey layer of cheesy goodness that pairs perfectly with the seafood.
- Masago – These little fish eggs bring a pop of salty goodness and a playful texture.
See the recipe card for full information on ingredients.
Shopping Guide: I recommend Japanese Kewpie brand mayonnaise for this recipe. Many people love it because it’s so creamy and has a unique savory taste that comes from ingredients like egg yolks and rice vinegar. It’s very versatile and you can use it in all sorts of dishes, from sushi, sandwiches to grilled meats, and making the creamy dynamite sauce. Its packaging and squeeze bottle makes it super easy to use, too!
How To Make Seafood Dynamite
Step 1. Heat the oven to 400°F (204°C). Using a teaspoon, mix all the ingredients for the Dynamite Sauce and set aside.
Step 2. Pat the baby shrimp, bay scallops, crab meat, clams, and sliced button mushrooms dry with paper towels. Add half of the Dynamite Sauce to the seafood and stir to coat well.
Step 3. Transfer the seafood into an oven-safe dish or container (you can also use aluminum foil or a large clam shell). Top the seafood with the remaining Dynamite Sauce. Drizzle some shredded or grated cheese on top (optional). Bake for 25-30 minutes, or until the Seafood Dynamite is slightly browned. Dish out and serve hot.
Cooking Tips For Home Cooks
- Use fresh seafood if possible, but if you’re using frozen, make sure to thaw and drain it well to prevent it from becoming watery. You can use paper towels to absorb any excess water from the frozen seafood.
- 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.
Frequently Asked Questions
Yes, you can switch up the seafood or add extras like bell peppers or onions. Just remember, this might change the flavor and texture a bit.
Definitely! You can skip the cheese if you want a dairy-free version, or use a vegan cheese instead.
Adjust the amount of Sriracha to get your desired heat. Add more for extra spice, or use less or leave it out if you want it milder.
It’s ready when the seafood is opaque and cooked through, and the top is golden and bubbly. If you’re not sure, use a food thermometer to make sure it hits 145°F (63°C).
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is only 186 calories per serving.
What To Serve With Seafood Dynamite
Serve this rich and creamy dish with garlic bread—it’s perfect for scooping up that delicious dynamite sauce. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Seafood Recipes You Might Like
Seafood Dynamite
Ingredients
- 2 oz (60g) shelled baby shrimp
- 2 oz (60g) bay scallop
- 2 oz (60g) crab meat
- 2 oz (60g) shelled clam meat
- 4 cans button mushrooms or fresh mushrooms, sliced into thin pieces
- Shredded or grated cheese, optional
Dynamite Sauce:
- 6 tablespoons mayonnaise (Japanese Kewpie mayonnaise preferred)
- 1/2 teaspoon lime juice
- 1/2 teaspoon Sriracha sauce
- 1 teaspoon sugar
- 1 tablespoon masago
Instructions
- Heat the oven to 400°F (204°C). Using a teaspoon, mix all the ingredients for the Dynamite Sauce and set aside.
- Pat the baby shrimp, bay scallops, crab meat, clams, and sliced button mushrooms dry with paper towels. Add half of the Dynamite Sauce to the seafood and stir to coat well.
- Transfer the seafood into an oven-safe dish or container (you can also use aluminum foil or a large clam shell). Top the seafood with the remaining Dynamite Sauce. Drizzle some shredded or grated cheese on top (optional). Bake for 25-30 minutes, or until the Seafood Dynamite is slightly browned. Dish out and serve hot.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What happens if I change the ingredients, I love the seafood, but my husband is allergic to the seafood, if he only smelled it the seafood right away go to the hospital
You can change it to chicken or tofu!
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 love this recipe and have made it several times, normally with rice and a side salad. I was wondering if putting panko breadcrumbs on top might be a good idea?
Thanks for the recipe!
You can try but I do not like it because they get soggy.
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!
Thanks Dean!
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!
Would this work on a large slab of salmon?
Do I use already cooked seafood or raw?
Raw seafood.
I’ve had this in a Chinese restaurant. The only difference was they didn’t use multi seafood instead they use imitation crab. It was delicious. I did not know what it was called, now I’ve got the recipe and the name. I want to make this for sure..
I make it with Chicken, Shrimp, Zucchini, mushrooms, and mozzarella cheese (grated. Its called “Da Bomb”. its still basically a dynamite recipe.