Stuffed Razor Clams With Alaskan King Crab Rice Filling And Panko Crusted Razor Clam Strips On Cabbage Slaw Recipes

Steps:

• Fill a pot (which will be large enough to submerge all the crab legs) with water, bring to a boil, and add vinegar, coriander, mustard seed, chiles, peppercorns and salt. Cook the crab legs until they turn bright pinkish orange, about 15 to 20 minutes. Remove and let cool until easy to handle.
• While the crab is cooling, make the sauce. Combine orange juice, soy sauce, teriyaki sauce, rice vinegar, tomato paste, chile, and ginger root in a small saucepan over medium heat and let reduce by half. Remove from heat and whisk in honey.
• Break crab meat from the shell.
• To make tempura, mix flour, cornstarch, and baking powder in a bowl. Dredge the crab pieces in this dry mix, shaking any excess back into the bowl. Then add seltzer to the flour mixture in a stream while whisking constantly to make it into batter. Season with salt and pepper.
• Heat canola oil to 375 degrees F in a deep fryer, or according to the manufacturer's instructions for similar foods. Dip each piece of crab in the batter, and add the to deep-fryer basket. Fry until golden brown. Drain on paper toweling and serve warm.

Steps:

• Bring a large pot of water to the boil, add razor clams and cook for 1 minute. Remove the clams and submerge them in an ice bath to stop the clams from cooking and retaining its texture.
• Remove the clams from its shell then place in a large mixing bowl discarding the shells. Add pickled vegetables, onion, perilla leaves, mint leaves, Vietnamese mint leaves, coriander, basil, fried shallots, fried garlic chips, garlic oil, and dipping fish sauce. Mix well, transfer to a plate and garnish with crushed peanuts and sliced chile.
• Combine the fish sauce, vinegar, sugar, and water in a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chile and stir through with the lime juice.

Steps:

• Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges.
• Combine ingredients in a blender and puree.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
• Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
• Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

Steps:

• Place a sheet of wax paper on a flat baking sheet sized to fit in your freezer; set aside.
• Beat eggs together in a bowl. Stir together the four, salt, pepper, and garlic powder in a second bowl. Mix together the panko and Parmesan cheese in a third bowl. Flour the clams well, shaking off any excess. Dip clams into the eggs, then into the panko mixture, pressing it evenly onto the clams. Place on prepared baking sheet, cover with wax paper; freeze until firm.
• Heat oil in a skillet over medium-high heat. Fry clams until lightly browned, about 1 minute on each side. Do not overcook or they will become tough. Place on paper towels to drain.

Steps:

• Pour oil in a small saucepan over medium-high heat. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown. Drain shallots, place on paper towel and season with salt. Set aside. Pour oil from pan through a strainer into a large sauté pan. Add garlic and sauté on medium until golden. Add clams and wine; after a minute, turn clams. Cover and steam until clams open, about 5 minutes. Transfer clams to soup plates, draining juices back into pan.
• Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan. Season to taste with salt and pepper. Adjust sriracha as desired. Bring to a simmer and pour over clams. Scatter scallions and fried shallots on top. Serve with crusty bread.