Coat the exposed part of the crabs with panko, pressing gently so it adheres. When the oil is hot (180°C/350°F), put the crab shells, panko side up, in the wok. The backs of the crab should be ...

Panko is a type of Japanese breadcrumb that's ... This type of breadcrumb creates more of a shell-like texture when cooked with, like the classic coating for crispy chicken parmesan.

Place a quarter teaspooon of the garlic butter inside each of the shells and spread across to coat the mussels. Put the panko breadcrumbs on a small plate. Place the garlic butter coated mussels ...

Scrub the shells and dry them with a dish cloth ... and a shallow bowl of panko. Once again, blot the abalone with paper towels, so they are as dry as possible. Put them on a plate and lightly ...