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Edward & Sons Organic Panko Japanese Style Breadcrumbs -- 10.5 oz

Edward & Sons Organic Panko Japanese Style Breadcrumbs
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Edward & Sons Organic Panko Japanese Style Breadcrumbs -- 10.5 oz

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Edward & Sons Organic Panko Japanese Style Breadcrumbs Description

  • For Tempura, Croquettes...and More
  • USDA Organic
  • Vegan
  • Kosher





Free Of
Animal ingredients

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1/3 cup (30 g)
Servings per Container: About 10
Amount Per Serving% Daily Value
Total Fat0.5 g1%
   Saturated Fat0 g
   Trans Fat0 g
Cholesterol0 mg0%
Sodium125 mg5%
Total Carbohydrate23 g8%
   Dietary Fiber1 g4%
   Total Sugars1 g
     Includes 0g of Added Sugars0%
Protein4 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium63 mg1%
Other Ingredients: Organic wheat flour, yeast, salt, organic expeller-pressed palm oil*. *Certified sustainable palm oil to protect forests and wildlife.


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Oysters Au Gratin with Spinach & Breadcrumbs

Reminiscent of oysters Rockefeller, this appetizer is served on the half-shell, but without the heavy cream associated with that famous dish. These succulent baked oysters satisfy with spicy spinach and a crispy topping. Fresno chili pepper lends a subtle heat to a layer of flavorful spinach, garlic and onion. And the panko breadcrumbs and parmesan bring a satisfying browned crunch to each bite. Once you see how easy it is to make this restaurant-style dish, it’ll become a favorite appetizer when you want to impress. Oysters au Gratin in the Half-Shell Topped with Spinach, Breadcrumbs and Parmesan on Metal Serving Tray on Oak Wine Barrel Table |

Oysters Au Gratin with Spinach & Breadcrumbs

  • 12 oysters (rinsed)
  • 1 Fresno chili pepper (diced)
  • 6 cups spinach (roughly chopped)
  • 2 cloves garlic (minced)
  • 1 shallot (minced)
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. panko breadcrumbs
  • 1 lemon (wedged)
  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • Salt
  1. Heat oven or grill to 400 degrees F. Prepare baking sheet with rock salt or crumpled aluminum foil. (Note: Rock salt and foil cradle oysters to contain brine juices.)
  2. To shuck oysters, place flat-side up and grip with towel or gloved hand, leaving hinged end exposed. Push tip of oyster knife between top and bottom shells just adjacent to hinge. Twist knife until top shell releases. (Note: Keep oyster level so brine stays inside bottom shell.) Gently slide knife along inside of upper shell, disconnecting oyster from shell; discard top shells.
  3. On prepared baking sheet, arrange shucked oysters on their bottom shells.
  4. In sauté pan over medium heat, heat olive oil and add spinach and pinch of salt. Sauté 1 minute, remove from pan and chop finely.
  5. To same pan, add butter, garlic, chili pepper and shallot. Sauté 1 minute until fragrant; remove from heat and mix in spinach.
  6. In small bowl, mix parmesan cheese and breadcrumbs.
  7. To each oyster, add 1 Tbsp. spinach mixture. Top with about 1 tsp. breadcrumb mixture.
  8. Bake or grill 8-10 minutes.
  9. Plate and serve with fresh lemon wedges.

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