Seafood Dynamite

4.53 from 17 votes

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!

Prep Time5

Cook Time30

Total Time35

Course: Seafood

Cuisine: Japanese Recipes

Keyword: Seafood Dynamite

Servings: people

Author: Bee Yinn Low

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