This is a fun recipe that can be modified to your taste. Seafood dynamite is usually some sort of baked seafood dish with mayo, the creaminess of the mayonnaise making it a decadent treat. You can often find it in the appetizer section of a sushi restaurant or a buffet line. I usually only allow myself a single serving, lest my waistline disagrees with me. You can use fake seafood of course, crab stick and the like, but I prefer to deck it out with things I personally enjoy (not that I don’t love crab sticks either.) In the summer, it’s a great thing to use up leftover crab meat from my crabbing adventures or fish from fishing. If you find morels, boletes, chantarelles, or oyster mushrooms, they can also be used in place of chicken of the woods (I just happened to have a cotw in my freezer from last year). If you don’t have any of those, button mushrooms from the store works too.

You don’t have to make it anywhere near to this degree, it does fine with just mayo, salt, and sugar. I’ll put a star next to any of the optional ingredients.

Ingredients

• 1 cup mixed seafood (calamari, octopus, shrimp, scallops, crabmeat, lobster, fish, mussels, crab stick or any combination thereof.) Squeezed to remove moisture.
• 1/2 cup mushrooms (chicken of the woods, maitake, boletes, morels, chants, oysters, buttons, portabello) diced*
• 2/3rd cup mayonnaise
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon tobiko/masago*
• 1 tablespoons sriracha (omit for non-spicy version or double for very spicy version)*
• 2 tablespoons mozzarella cheese*
• Shredded nori* for garnish
• Scallions or chives* for garnish
• Teriyaki sauce*
• Togarashi pepper powder*

1. Mix seafood, mayonnaise, mushroom, sugar, salt, tobiko/masago, and sriracha if using together. Place into a baking dish (or crab or scallop shell.)
2. Bake for 10-15 minutes at 400 degrees Fahrenheit until seafood is cooked through and mayonnaise is puffy and golden.
3. Top with mozzarella cheese. Bake for an additional 5-7 minutes until cheese has melted and is slightly golden.
4. Garnish with scallions, togarashi, nori, more tobiko/masago, sriracha, and teriyaki sauce. Serve hot and with a spoon.