Grand Shellfish Sampler

For crab cakes: Lightly combine crabmeat, 3⁄4 cup bread crumbs, mayonnaise, parsley, mustard, egg, and seasoning in bowl. Cover and chill until firm.

Spread remaining 11⁄2 cups bread crumbs on baking sheet. Form rounded teaspoons of crab mixture into 1-in. rounds; flatten slightly and coat with bread crumbs. Transfer to another sheet pan and chill.

Heat 1⁄4 in. oil in large sauté pan. Add crab cakes in batches and fry until brown on both sides, adding more oil if needed. Keep warm in 200°F oven.

For clams: Steam clams until shells open; separate shells, leaving clams on bottom shell.

Sauté garlic in melted butter until soft. Stir in panko and minced parsley; sprinkle over each clam in the shell. Run under broiler until crumb topping turns golden.

For scallops: Rinse scallops and pat dry. Brush with soy sauce and egg wash; coat with sesame seeds.

Heat 1⁄2 in. oil in sauté pan. Add scallops in batches and sauté 2 min. per side, or until cooked through. Keep warm.

For shrimp: Clean shrimp, leaving heads and tails intact. Brush with olive oil and sprinkle with salt and pepper. Grill 2-3 min., or until cooked through.

For service: Arrange shellfish on tiered serving tray. Garnish with lemon and parsley; accompany with mustard-mayonnaise and ponzu sauces.