| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs, Dairy, Grains | Ethnic, Seafood | 6 | Servings | |
INGREDIENTS
| 12 | oz | Lump crabmeat; picked clean, shredded by hand |
| 1 1/2 | c | Red potatoes; cooked and diced |
| 2 | md | Roasted red bell peppers; diced |
| 1 | lg | Egg; lightly beaten |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Ground red pepper |
| 1/4 | c | Heavy cream |
| 1 | tb | Fresh cilantro leaves; chopped |
| 2 1/2 | tb | Fresh lime juice |
| 1/4 | c | Fresh bread crumbs |
| 3 | tb | Sesame seeds; ground in a coffee or spice grinder |
| 1 | ts | Oriental sesame oil |
| Salt and pepper; to taste | ||
| 1 | tb | Light olive oil (not virgin or extra-virgin) |
| 1 | tb | Peanut oil |
| 2 | ts | Garlic; minced |
| 1/2 | ts | Crushed red pepper |
| 1 | ts | Fresh ginger; minced |
| 1/4 | c | Fermented black beans; well rinsed, chopped |
| 1 | c | Fish stock; clam juice, or water |
| 1 | ts | Oyster sauce |
| 1 | ts | Dark soy sauce |
| 1/2 | ts | Sugar; or more to taste |
| 2 | ts | Cornstarch; mixed with |
| 1 | tb | Cold water |
| 2 | tb | Olive oil |
| 1/4 | c | Shallots; chopped |
| 1 | Clove garlic; minced | |
| 4 | lg | Tomatoes; firm, ripe and meaty, peeled,, seeded and chopped |
| 2 | tb | Fresh basil leaves; slivered |
INSTRUCTIONS
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 1/4 cup of the black bean sauce on one side of the patty and 1/4 cup of the tomato sauce on the other. Black Bean Sauce (Makes 1 1/2 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 1/2 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" <[email protected]> on Aug 02, 1997
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