Mix cooked crab meat with diced celery, minced chives, mayonnaise, Dijon mustard, hot sauce (Tapatio), egg and Authentic Japanese Panko (code 01020). Gently blend until all ingredients are moist. Form into 2 oz crab cakes; dip into an egg wash and roll in Panko breadcrumbs gently pushing Panko into surface of the crab cake. Deep
Using fresh Pacific or Eastern Oyster dust with flour then dip in egg wash and roll in Authentic Japanese Panko (code 01020). Deep fry at 350-375°F until done. The oysters come out creamy inside and crunchy outside with the true flavor of the oyster coming through. Remember the Pacific oyster has a stronger flavor so
Blend Authentic Japanese Panko (code 01020) with minced garlic, Parmesan cheese, dry thyme, lemon pepper and olive oil to create a coarse crumb paste. Press panko mixture on top of halibut or another high quality firm white fish. Bake in 350 degree oven until done. Serve with lemon wedges.
Start with 2-3 oz of cod fillet, rinse in cold water and dust in dry Tempura Batter mix (code 07230), shake off extra and dip in prepared Tempura batter made with a strong lager beer instead of water. Deep fry at 350-375 degrees until golden brown. For more beer flavor soak the fish in beer
Skewer medium size peeled and deveined shrimp on wooden skewers. Dust skewered shrimp with dry Tempura Batter Mix (code 07230). Dip in prepared Tempura Batter. Roll in Authentic Japanese Panko (code 01020). Deep fry until golden. Serve with various dipping sauces. Coated Shrimp can be pre-staged.