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

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2 tablespoons oil

1 tablespoon finely chopped fresh garlic

1 tablespoon finely chopped fresh ginger

6 shucked and cleaned razor clams chopped, about 1 cup chopped clam meat, shells reserved

1/2 cup scallions, white and green parts, sliced 1/4-inch thick

2 tablespoons chopped fresh cilantro

Salt and freshly ground black pepper

1 cup short grained sushi rice, washed, cooked and cooled, as for sushi (about 2 cups cooked)

1 cup coarsely chopped Alaskan King crab meat

1 1/2 quarts sea water, mixed with 1 cup Bull kelp

**Sea water with Bull kelp can be substituted with regular water mixed with a pinch of sea salt and 1 sheet of nori.

1/4 cup olive oil

l lemon, juiced

l lime, juiced

1 tablespoon chopped chives



1/2 cabbage, shredded

3 to 4 cups canola or peanut oil, for frying

6 shucked and cleaned razor clams

1 1/2 cups flour

2 eggs, beaten

1 1/2 cups panko bread crumbs

1 tablespoon coarse or kosher salt

8 scallions, green and white parts, finely chopped

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