| 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"
<cathylielausis@mindspring.com> on Aug 02, 1997
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