Spice up your next seafood dish with our wasabi crust, just one of our homemade crusts recently featured and photographed in the NY Times Food section. Created by our in-house chef, a Culinary Institute of America graduate, this wasabi crust packs a flavorful punch to any fish fillet or steak. It is made with a blend of Japanese panko bread crumbs, olive oil or peanut oil, wasabi and fresh herbs.

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