This crab bake is my go-to potluck dish. I adapted the recipe from my cousin, Erin. I forgot who she got the recipe from but I fell in love with it instantly. It’s like deconstructed sushi, Hawaiian style. You spoon the mixture onto a piece of nori, also known as seaweed, and savor it. The taste is creamy with a crisp snap from the nori. We recently made it at my sister’s baby shower and it was a hit!
You can get creative and substitute the imitation crab for real crab. You can also variate the recipe with bay shrimp, masago, or spam. I also used brown rice once (see very last photo). The end result would still be amazing.
There are probably two items that you may be wondering about…
Sriracha is a hot sauce that is fiery red in color. It has a rooster on it’s bottle with a green cap. It’s taste isn’t like any other hot sauces. It’s not vinegary but its definitely hot. I was first introduced to this sauce at the Vietnamese soup restaurants, also known as Pho shops. You can easily buy it at the local Asian mart but I’ve actually seen this more and more in our local grocery stores. In case you can’t find it, any hot sauce will do. If I could make a suggestion, I would try wasabi. Wasabi stays in Hawaiian theme more and adds a different layer of flavor not to mention a cool green glow. Yes, I add that much wasabi that it has a glow.
Furikake is a seaweed rice seasoning mix that I use on everything. Personally, I love the flavor it adds. It’s a seasoning with seaweed, salt, sesame seeds, and more. They come in array of flavors in little glass shakers. You can find these at specialty Asian marts but aren’t always there. Furikake makes the bake what it is. I really think you should have it so here’s a link to homemade Furikake just in case you can’t find it.
3 cups uncooked rice
1/4 cup of rice wine vinegar
2 TBSP sugar
1 pack of imitation crab, chopped
1 cup of mayonnaise
1-2 stalks of green onions, chopped
Sriracha, add to desired amount
Furikake, sprinkle to desired amount
Nori sheets cut into 4 or 8pieces
- Cook the rice either in a rice cooker or by stove top
- Microwave rice wine vinegar and sugar for 30 seconds until sugar melts
- Combine rice and vinegar. Mix well.
- Use a 13×9 glass or casserole dish and create a smooth bottom layer of rice. About 1 inch thick.
- Preheat oven to 350 F Degrees
- Mix imitation crab, mayo, Sriracha, and 3/4 of green onion well.
- Create a top layer of crab over rice and smooth it out. Roughly 1 inch thick.
- Sprinkle Furikake over casserole.
- Sprinkle remaining green onion over casserole
- Bake in oven for 15-20 mins on top rack (so rice doesn’t harden)
- Let sit for 10 mins before serving with Nori pieces