This recipe is inspired by an old episode of Trisha’s Southern Kitchen. In that episode, Trisha Yearwood made little cucumber “boat” bites that held a sweet and savory filling of blue cheese, cranberries, and pecans. I loved the idea of those fresh, crunchy appetizers but wanted to give it a Hawaii twist.
Giving a recipe a new spin
At the time I saw this episode I was craving Kamaboko Dip and as I thought about it, the idea of filling cucumber “boats” with this dip was very appealing. However, some changes were needed.
- First, to make it more of a filling rather than a dip, I reduced the amount of mayonnaise.
- To give the filling a different kind of crunch I replaced the water chestnuts with celery.
- Finally, I changed the seasonings and garnishes a bit.
A few tips
This recipe is simple to pull together (and even easier to eat). Here are a few helpful tips:
- Don’t skip the step of salting the cucumbers. It is less about removing water from the cucumber and more about adding a little seasoning. We tried skipping this step but found that the little bit of salt on the cucumber itself made a big difference.
- If you don’t have, or don’t like, furikake, you may want to add a little more soy sauce to the filling. In addition to the seaweed umami, furikake adds a little salty finish to the bites.
- If you can’t find kamaboko, substitute with imitation crab sticks. Or if you want a lux experience, use fresh crabmeat.
- If you take these bites on a picnic, be sure to keep them cold as the filling contains dairy and mayonnaise.
Kamaboko stuffed cucumber bites are cool, crunchy, and creamy. They are equally great for an outdoor summer gathering or on a buffet table.
3 English or Japanese cucumbers
1 5.5-ounce block kamaboko*
1/4 cup mayonnaise
1/2 cup cream cheese, at room temperature
1 stalk celery, finely chopped (about 1/4 cup)
1 tablespoon scallions, minced plus more for garnish
1/4 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
Furikake to garnish, optional
Cut the cucumbers in half, lengthwise. Use a spoon to scrape out the seeds. Lightly salt the cut side and place cut side down in a colander. Set aside to drain.
Using the large holes of a box grater, shred the kamaboko. If you are using imitation crab, pull the crab meat into long shreds then chop into 1/2″ pieces.
Mix the kamaboko with the remaining ingredients.
Lightly dry the cucumbers with paper towel.
Fill each cucumber half with the kamaboko mixture. Slice crosswise into 1″ pieces.
Refrigerate until ready to serve.
Arrange on a serving platter and garnish with furikake and scallions.
*You can substitute with imitation crab meat.
- Prep Time: 15 minutes
- Category: Appetizers
- Cuisine: Hawaiian-American
- Calories: 67.33
- Sugar: 1.64 g.
- Sodium: 121.35 mg.
- Fat: 5.38 g.
- Saturated Fat: 1.93 g.
- Carbohydrates: 2.5 g.
- Fiber: 0.45 g.
- Protein: 2.37 g.
- Cholesterol: 9.8 mg
Keywords: Kamaboko, cucumber, cream cheese