Recipe By : Gary Strehl in "Terrific Pacific Cookbook"
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Seafood
Amount Measure Ingredient -- Preparation Method
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12 ounces lump crabmeat, picked clean -- shredded by hand
1 1/2 cups red potatoes -- cooked and diced
2 medium roasted red bell peppers -- diced
1 large egg -- lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon ground red pepper
1/4 cup heavy cream
1 tablespoon fresh cilantro leaves -- chopped
2 1/2 tablespoons fresh lime juice
salt and pepper -- to taste
1/4 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)
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Black Bean Sauce:
1 tablespoon peanut oil
2 teaspoons garlic -- minced
1/2 teaspoon crushed red pepper
1 teaspoon fresh ginger -- minced
1/4 cup fermented black beans -- well rinsed, chopped
1 cup fish stock, clam juice, or water
1 teaspoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sugar, or more to taste
2 teaspoons cornstarch, mixed with
1 tablespoon cold water
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Tomato Sauce:
2 tablespoons olive oil
1/4 cup shallots -- chopped
1 clove garlic -- minced
4 large 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 first 11 ingredients (through the first salt
and pepper) 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.
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NOTES : "...a rapturous experience from the very first bite."
