Ingredients Jump to Instructions ↓

  1. 12 ounces Lump crabmeat; picked clean, shredded by hand 1 1/2 cup Red potatoes; cooked and diced

  2. 2 mediums Roasted red bell peppers; diced

  3. 1 large Egg; lightly beaten

  4. 1 tablespoon Dijon mustard

  5. 1 teaspoon Worcestershire sauce

  6. 1 teaspoon Ground red pepper

  7. 1/4 cup Heavy cream

  8. 1 tablespoon Fresh cilantro leaves; chopped

  9. 2 1/2 tablespoon Fresh lime juice

  10. 1/4 cup Fresh bread crumbs

  11. 3 tablespoons Sesame seeds; ground in a coffee or spice grinder

  12. 1 teaspoon Oriental sesame oil

  13. Salt and pepper; to taste

  14. 1 tablespoon Light olive oil (not virgin or extra-virgin)

  15. 1 tablespoon Peanut oil

  16. 2 teaspoons Garlic; minced

  17. 1/2 teaspoon Crushed red pepper

  18. 1 teaspoon Fresh ginger; minced

  19. 1/4 cup Fermented black beans; well rinsed, chopped

  20. 1 cup Fish stock; clam juice, or water

  21. 1 teaspoon Oyster sauce

  22. 1 teaspoon Dark soy sauce

  23. 1/2 teaspoon Sugar; or more to taste

  24. 2 teaspoons Cornstarch; mixed with

  25. 1 tablespoon Cold water

  26. 2 tablespoons Olive oil

  27. 1/4 cup Shallots; chopped

  28. 1 Clove garlic; minced

  29. 4 larges Tomatoes; firm, ripe and meaty, peeled,, seeded and chopped

  30. 2 tablespoons Fresh basil leaves; slivered

Instructions Jump to Ingredients ↑

  1. 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.

  5. 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.

  6. 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" on Aug 02, 1997


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