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Professional Recipes

These recipes are intended for use by professional chefs.

 

Shrimp, Crab, Shellfish

                                                                                                                                 

   Print Friendly Version

Panko Breaded Shrimp Sticks

Panko Crab Cakes with Chipotle Remoulade Sauce

Panko Breaded Oysters with Arugula Sauce

Panko Stuffed Little Neck Clams with Parmigiano and Pancetta

Fish

Stuffed Golden Trout with Panko Gremolata

Panko Salmon Cakes with Celeriac and Chive Sauce 

 

Panko Breaded Shrimp Sticks

Raw Shrimp – 16-20 ct, peeled (tail–on) defrosted

Panko Batter (Hydroblend Item No. 1-01069)

Water 

Nama Panko Bread Crumbs 

Miso Paste, diluted with rice vinegar 

Cilantro, finely chopped

 

Coating Instructions for Nama Panko

1.  Combine 4 oz. Batter 1-01069 (by weight) with 6 oz. (by weight) of cold water.  Pre-Mix for 30 seconds on #1 on setting on mixer.  Change to #2 setting and mix for an additional 3-1/2 minutes.  Let batter rest for 5 minutes before using. Adjust solids as needed to achieve desired coverage.  Batter should cling well to shrimp. 

2.  Dip thawed shrimp in miso cilantro mixture to coat lightly. 

3.  Dredge shrimp in batter to coat well. 

4.  Bread with Nama Panko, pressing breader on firmly to achieve good coverage (pack like a snowball).  Apply Nama Panko to up to 1/3 the weight of shrimp.

5.  Place three shrimp on wooden skewer. 

6.  Place on sheet tray and freeze or par-fry (in a deep fryer) for 15-20 seconds at 385ºF to set  breading.

 

For Raw Breaded: Deep Fry at 350ºF until done 

For Par-fried: Place on baking sheet and bake at 425º or fry back at 350ºF until done

 

Dipping Sauce

1/2 Cup                 Seasoned Rice Vinegar 

2 1/2 Teaspoon      Light Brown Sugar 

2 Teaspoon            Ginger, Minced 

1 Teaspoon            Fish Sauce 

1 Teaspoon            Cilantro, Chopped 

1 Each                   Green Onion, Minced

 

1.  Combine all ingredients except cilantro and green onion in a non-reactive saucepan. 

2.  Heat to 180º F to dissolve brown sugar. 

3.  Cool and cilantro and green onion.

 

Serving Suggestion

Serve dipping sauce in a ramekin.

Dress hot fried Nama Panko Breaded Shrimp Sticks pinned into a slice of fresh pineapple, garnished with cilantro and serve the Dipping Sauce on the side.

Panko Crab Cakes with Chipotle Remoulade Sauce

1 1/2 Cups   Lump Crab Meat drained, cleaned, defrosted

1/3 Cup Onion finely chopped 

1/3 Cup Celery finely chopped 

1 Teaspoon Garlic minced 

3 Tablespoons Fresh Red Pepper finely chopped 

1 Tablespoon Fresh Parsley, chopped 

1 Egg large, beaten 

1/4 Cup Mayonnaise 

1 Teaspoon Dijon Mustard 

1 Tablespoon Olive Oil 

1 1/2 Cups Nama Panko Bread Crumbs 

1/8 Teaspoon Salt 

1/10 Teaspoon White Pepper ground

  

Instructions for Nama Panko Crab Cakes

1.   Combine onion, celery, garlic and olive oil in a sautee pan and sweat for four minutes on high heat. Place cooked mixture in mixing bowl.   Allow to cool. 

2.   Add seasonings, parsley, mayo, mustard to bowl and incorporate into cooled mix.  

3.   Add crab and Nama Panko bread crumbs to bowl and mix well. 

4.   Form into 12 uniform round cakes.  Hold under refrigeration. 

5.   Cook   crab cakes in skillet with three oz. of olive oil over medium high heat for 2-3 minutes per side until lightly browned. 

6.   Serve with Chipole Remoulade Sauce

  

Chipotle Remoulade Sauce for Nama Panko Crab Cakes

1 Cup Mayonnaise

2 Tablespoons Whole Grain Dijon Mustard

2 Tablespoons Gherkins, finely chopped

2 Tablespoons Capers, drained chopped

1 Tablespoon Parsley, minced

1 Teaspoon Chipotle puree’

1/2 Teaspoon Lemon Peel grated

1/2 Teaspoon Black Pepper, ground

Salt to taste

 

1.     Combine all ingredients in a blender.  

2.     Blend on pulse setting to leave sauce slightly chunky. 

3.     Adjust salt as needed. 

4.     Chill for several hours before serving. 

 

Serving Suggestion 

Serve dipping sauce in a ramekin. 

Dress hot fried Nama Panko Crab Cakes on tart slaw or cucumber salad

 

Stuffed Golden Trout with Panko Gremolata

4 each  Golden Trout, boneless 

1/2 Cup Lump Crab Meat drained, cleaned, defrosted 

1/2 Cup Shrimp Meat chopped, drained, cleaned, defrosted 

1/3 Cup Onion finely chopped 

1/3 Cup Celery finely chopped 

1 Tablespoon Fresh Parsley, chopped 

1 Egg large, beaten 

1/4 Cup Mayonnaise 

1 Teaspoon Dijon Mustard 

1 Tablespoon Olive Oil 

1 1/2 Cups Nama Panko Bread Crumbs 

1/8 Teaspoon Salt  

1/10 Teaspoon White Pepper ground 

 

Instructions for Nama Panko Trout Filling

  1. Combine onion, celery, garlic and olive oil in a sautee pan and sweat for four minutes on high heat. Place cooked mixture in mixing bowl.   Allow to cool. 
  2. Add seasonings, parsley, mayo, mustard to bowl and incorporate into cooled mix.  
  3. Add crab, shrimp and Nama Panko bread crumbs to bowl and mix well. 
  4. Season trout cavity with salt and pepper. 
  5. Fill trout cavity without over stuffing.  Cover and refrigerate until stuffing is firm and well cooled.

 

Trout Breading Instructions

 Stuffed Golden Trout, well chilled 

Panko Batter (Hydroblend Item No. 1-01069)

Water 

Nama Panko Bread Crumbs

 

Trout Coating Instructions for Nama Panko 

1.  Combine 4 oz. Batter 1-01069 (by weight) with 6 oz. (by weight) of cold water.  Pre-Mix for 30 seconds on #1 on setting on mixer.  Change to #2 setting and mix for an additional 3-1/2 minutes.  Let batter rest for 5 minutes before using. Adjust solids as needed to achieve desired coverage.  Batter should cling well to trout. 

2.  Dredge trout in batter to coat well.  

3.  Bread with Nama Panko, pressing breader on firmly to achieve

good coverage.  Apply Nama Panko to up to 1/4 the weight of trout.

 

Trout Cooking Instructions

For Raw Breaded: Pan Fry in oil at 350ºF until golden brown and internal temperature of 160 deg.F is reached.  

For Baked: Place on baking sheet, drizzle with oil  and bake at 425º until golden brown and internal temperature of 160 degrees F is reached.

 

Instructions for Dipping Sauce

Chop the lemon rind, garlic, rosemary and parsley very finely and sprinkle over the trout, when almost ready.

 

Serving Suggestion

Serve with a noisette browned butter and fresh garden vegetable sautee

Panko Breaded Oysters with Arugula Sauce

12 Oysters, large Chesapeake Bay, fresh, raw 

Panko Batter (Hydroblend Item No. 1-01069)

Water 

Nama Panko Bread Crumbs 

 

Coating Instructions for Nama Panko 

1.  Combine 4 oz. Batter 1-01069 (by weight) with 6 oz. (by weight) of cold water.  Pre-Mix for 30 seconds on #1 on setting on mixer.  Change to #2 setting and mix for an additional 3-1/2 minutes.  Let batter rest for 5 minutes before using. Adjust solids as needed to achieve desired coverage.  Batter should cling well to shrimp. 

2.  Dredge oysters in batter to coat well.  

3.  Bread with Nama Panko, pressing breader on firmly to achieve

good coverage (pack like a snowball).  Apply Nama Panko to up to 1/3 the weight of oyster. 

5.  Place three shrimp on wooden skewer. 

6.  Place on sheet tray and freeze or par-fry (in a deep fryer) for 5-10 seconds at 385ºF to set  breading. 

 

Breaded Oyster Cooking Instructions

For Raw Breaded: Deep Fry at 350ºF until done 

For Par-fried: Place on baking sheet and bake at 425º or fry back at 350ºF until done 

 

Arugula Dipping Sauce for Nama Panko Breaded Oysters

 1/2 Cup                Arugula, fresh 

2 Teaspoon            Garlic Cloves, roasted 

1/4 Cup                 Yogurt 

1 oz.                     Brie Cheese (ripe) 

1 Pinch                  Salt 

1 Pinch                  Black Pepper, cracked

 

Instructions for Dipping Sauce 

Combine all ingredients and blend to fine, thick puree’.

 

Serving Suggestion 

Serve dipping sauce in a ramekin. 

Dress hot fried Nama Panko Breaded Oysters into a Raddicciho cup and serve the Arugula Dipping Sauce on the side.

   

Panko Salmon Cakes with Celeriac and Chive Sauce

1 1/2 Cups   Salmon fresh, boneless, skinless 1/4” dice 

1/3 Cup Leeks finely chopped 

1/8 Teaspoon Garlic fresh, minced 

1/4 Cup Potato peeled, 1/8” dice 

1 Tablespoon Fresh Parsley, chopped 

1 Egg large, beaten 

1/4 Cup Mayonnaise 

1 Teaspoon Dijon Mustard 

1 Tablespoon Olive Oil 

1 1/2 Cups Nama Panko Bread Crumbs 

1/8 Teaspoon Salt 

1/10 Teaspoon White Pepper ground 

 

Instructions for Nama Panko Salmon Cakes  

1.  Combine leeks, potato, garlic and olive oil in a sautee pan and sweat for four minutes on high heat. Place cooked mixture in mixing bowl.   Allow to cool. 

2.  Add seasonings, parsley, mayo, mustard to bowl and incorporate into cooled mix.  

3.  Add Salmon and Nama Panko bread crumbs to bowl and mix well. 

4.  Form into 12 uniform round cakes.  Hold under refrigeration. 

5.  Cook Salmon cakes in skillet with three oz. of olive oil over medium high heat for 2-3 minutes per side until lightly browned. 

6.  Serve with Celeriac and Chive Sauce 

 

Celeriac and Chive Dipping Sauce  

1/2 Cup Mayonnaise 

1/3 Cup Celeriac Puree (cooked) 

2  Tablespoons Chives fresh, chopped 

1 Tablespoon Chevre Cheese, mild 

1 Teaspoon Parsley, chopped  

 1/4 Teaspoon Lemon Juice 

Black Pepper, ground, to taste 

Salt to taste

  

1.  Combine all ingredients except chives and parsley in a blender.  

2.  Blend on pulse setting to leave sauce slightly chunky. 

3.  Adjust salt as needed. 

4.  Chill for several hours before serving. 

 

Serving Suggestion 

Serve dipping sauce in a ramekin. 

Dress hot fried Nama Panko Salmon Cakes on a vinaigrette slaw.

 

Panko Stuffed Little Neck Clams with Parmigiano and Pancetta

16 Littleneck Clams, fresh, raw 

1/2 Cup Nama Panko Bread Crumbs 

1 Tablespoon Italian Parsley, finely chopped 

2 Tablespoons Parmegiano Reggiano Cheese, freshly grated 

16 Pieces Sliced Pancetta, ~2”X2”  (salted, rolled Italian pork belly) 

3 Tablespoons Extra Virgin Olive Oil 

4 Tablespoons Dry White Wine 

Salt and Fresh Ground Black Pepper, to taste 

 

Prep Instructions for Nama Panko 

1.       Prepare clams by sorting and washing them.  Open clams and discard top shell. Gently release clam from bottom shell and reserve its liquid. 

2.       Place shells on baking sheet and place a piece of pancetta in clam shell. Place clam in shell. 

3.       Combine stuffing ingredients and mix well. 

4.       Portion generous amount of stuffing on top of clams. 

5.       Pour reserved clam liquid over stuffed clams.

 

Cooking Instructions for Nama Panko Stuffed Little Neck Clams 

  1. Preheat broiler on high heat.
  2. Place pan of clams under broiler for five minutes until bread crumbs begin to brown.
  3. Serve immediately.

 

Copyright 2008 Hydroblend, Inc.