Volcano Dog

Spicy Crab Salad, Eel Sauce, Sriracha, Gochugaru, Scallions, Sesame Seeds

Chef Lino Yi of TKO | Atlanta
Yield: 1 hot dog

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Adapted by StarChefs | March 2023

INGREDIENTS

Spicy Crab Salad:
4 ounces kanikama, quartered
4 ounces spicy mayonnaise

To Assemble and Serve:
Neutral oil
Nathan's Famous beef hot dog
Hot dog bun
Eel sauce
Sriracha
Chopped scallions 
Sesame seeds
Gochugaru

METHOD

For the Spicy Crab Salad:
In a mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
Prepare and heat a flat top grill. In a sautépan over high flame, heat oil. Fry hot dog until browned on all sides. Transfer to grill and sear. Place hot dog in bun. Top with Spicy Crab Salad. Using a blow torch, heat Spicy Crab Salad until slightly charred and smoky. Finish with eel sauce, sriracha, scallions, sesame seeds, and gochugaru.

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