Grilled sesame crab hash
6 Servings
Ingredients
| Quantity | 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 |
Directions
BLACK BEAN SAUCE
TOMATO SAUCE
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