Recipe - Grilled Sesame Crab Hash

12 ounce Lump crabmeat; picked clean,
shredded by hand
1 One half cup Red potatoes; cooked and
minced
2 md Roasted red bell peppers;
minced
1 lg Egg; lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Ground red pepper
One fourth cup Heavy cream
1 tablespoon Fresh cilantro leaves;
chopped
2 One half tablespoon Fresh lime juice
One fourth cup Fresh bread crumbs
3 tablespoon 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 extravirgin)

BLACK BEAN SAUCE
1 tablespoon Peanut oil
2 teaspoon Garlic; minced
One half teaspoon Crushed red pepper
1 teaspoon Fresh ginger; minced
One fourth cup Fermented black beans; well
rinsed, chopped
1 cup Fish stock; clam juice, or
water
1 teaspoon Oyster sauce
1 teaspoon Dark soy sauce
One half teaspoon Sugar; or more to taste
2 teaspoon Cornstarch; mixed with
1 tablespoon Cold water

TOMATO SAUCE
2 tablespoon Olive oil
One fourth cup Shallots; chopped
1 Clove garlic; minced
4 lg Tomatoes; firm, ripe and
meaty, peeled,, seeded and
chopped
2 tablespoon Fresh basil leaves; slivered

1. Preheat the broiler.

2. In a large bowl, combine all nonsauce 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 One fourth cup of the black bean sauce on
one side of the patty and One fourth cup of the tomato sauce on the other.

Black Bean Sauce (Makes 1 One half 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 One half 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
BakeryShoppe Digest V1 #177 by "Cathy L. Lielausis"
cathylielausis@mindspring.com on Aug 02, 1997