Smoky Alaska Surimi Seafood Mixture:
2 lbs. Alaska Surimi Seafood, flaked
and coarsely chopped
1 cup mayonnaise
½ cup sour cream
½ cup bacon, fully cooked and crumbled
¼ cup green onion, sliced
1 Tbsp. lemon juice
1 tsp. hot pepper sauce
2 tsp. Worcestershire sauce
1 tsp. Mesquite seasoning
Assembly:
32 pieces artisan bread, cut into 3-inch squares,
brushed with olive oil
2 tsp. green onion tops, minced
Smoky Alaska Surimi Seafood Mixture:
Mix all ingredients with a fork. Cover and refrigerate until needed.
DIRECTIONS PER SERVING
Assembly:
Grill 4 bread squares and arrange on plate. Put ½ cup of dip in a small ramekin and place next to grilled bread. Garnish with chopped green onions.
ALTERNATIVE SERVING SUGGESTIONS
- Scoop 2 tsp. of dip in mini tostada cups, garnish with chopped cilantro and serve as an appetizer.
- Serve dip in one half of an avocado. Place on baby greens and garnish with crumbled bacon, diced tomato and lemon wedge.
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