¾ to 1 cup light mayonnaise (Best Foods), add more for creamier and richer texture
2 tablespoons masago (caviar)
2 tablespoons addional masago (caviar) for ganish, optional
1 package of white button mushrooms, stems removed, sliced
Aluminum foil baking cups
Muffin tin
Instructions
Heat oven to 375 F.
Line muffin pan with aluminum foil cups.
In a medium pot, bring water to boil, reduce heat and simmer frozen seafood for 10 minutes or until cooked through. Drain, and allow it to cool slightly.
In a small pan, sautee sliced mushrooms to remove excess water. Allow the mushrooms to cool to room temperature, and drain on a paper towel to remove excess water and moisture. NOTE: this step can be skipped all together and fresh mushrooms can be baked with the dynamite mixture, however the end result will be slightly watery due to the mushroom's moisture content.
In a medium bowl, mix cooked seafood, cooked mushrooms, mayonnaise and masago. Mix gently until all ingredients are incorporated.
Gently scoop a small portion into each individual aluminum foil cup.
Bake for 15 minutes or until the tops of the dynamite is browned.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/01/15/seafood-dynamite/