Grilled sesame crab hash

Yield: 6 Servings

Measure Ingredient
12 ounces Lump crabmeat; picked clean, shredded by hand
1½ cup Red potatoes; cooked and diced
2 mediums Roasted red bell peppers; diced
1 large Egg; lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Ground red pepper
¼ cup Heavy cream
1 tablespoon Fresh cilantro leaves; chopped
2½ tablespoon Fresh lime juice
¼ cup Fresh bread crumbs
3 tablespoons Sesame seeds; ground in a coffee or spice grinder
1 teaspoon Oriental sesame oil
Salt and pepper; to taste
1 tablespoon Light olive oil (not virgin or extra-virgin)
1 tablespoon Peanut oil
2 teaspoons Garlic; minced
½ teaspoon Crushed red pepper
1 teaspoon Fresh ginger; minced
¼ cup Fermented black beans; well rinsed, chopped
1 cup Fish stock; clam juice, or water
1 teaspoon Oyster sauce
1 teaspoon Dark soy sauce
½ teaspoon Sugar; or more to taste
2 teaspoons Cornstarch; mixed with
1 tablespoon Cold water
2 tablespoons Olive oil
¼ cup Shallots; chopped
1 Clove garlic; minced
4 larges Tomatoes; firm, ripe and meaty, peeled,, seeded and chopped
2 tablespoons Fresh basil leaves; slivered



1. Preheat the broiler.

2. In a large bowl, combine all non-sauce ingredients except olive oil and toss gently with two forks until well mixed.

3. Shape the crab mixture into 6 large patties. Place on a rack in a broiler pan, brush with the olive oil, and broil until golden, about 5 minutes. Carefully turn on the other side and broil for 5 minutes more.

4. Place each patty on a plate and spoon ¼ cup of the black bean sauce on one side of the patty and ¼ cup of the tomato sauce on the other.

Black Bean Sauce (Makes 1½ cups): 1. Heat oil in a medium saucepan over medium heat. Add garlic, crushed red pepper, ginger and black beans. Cook, stirring gently for 1 minute.

2. Add the fish stock (or clam juice, or water), soy sauce, oyster sauce, and sugar. Simmer over low heat for 5 minutes. Add the cornstarch/water mixture and stir over low heat until the sauce thickens, about 1 minute.

Tomato Sauce (makes 1 ½ cups): 1. Heat the oil in a large skillet over medium heat. Add the shallots and garlic. Cook for 2 minutes, stirring constantly.

2. Add the tomatoes and cook uncovered until the tomatoes are soft, about 7 minutes. Stir in the basil and cook for 1 minute.

NOTES : "...a rapturous experience from the very first bite." Recipe by: Gary Strehl in "Terrific Pacific Cookbook" Posted to Bakery-Shoppe Digest V1 #177 by "Cathy L. Lielausis" <cathylielausis@...> on Aug 02, 1997

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