Surimi Rockefeller Dip
Ingredients
- 1 lb surimi (stick style), diced
- 5 tbsp butter, divided (3 tbsp, 2 tbsp)
- 1 cup panko breadcrumbs
- 1 bunch scallions, thinly sliced
- 2 cloves garlic, thinly sliced
- 0.25 cup Pernod (or another anise liquor)
- 1 cup heavy cream
- 8 oz cream cheese
- 9 oz baby spinach
- 2 tbsp drained capers
Instructions
- Melt 3 tbsp of butter and toss with the breadcrumbs, season with salt and set aside.
- In a medium skillet over medium heat, melt the remaining butter until foamy. Add scallions and garlic, cook until tender, about 2 minutes.
- Add the Pernod and cook until fully reduced, about 5 minutes.
- Add the heavy cream and cream cheese and simmer while whisking until the cream cheese is fully incorporated.
- Add the baby spinach and capers and cook until the spinach has wilted, and the mixture is bubbly.
- Fold in the surimi, taste, and season with salt as needed.
- Top with crumbs and broil until golden. Serve with crostini.
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