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| Grilled Sesame Crab Hash Recipe |
Category: Ethnic
Rating:
N/A
Servings: 6
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Ingredients
12 oz lump crabmeat; picked clean, shredded by
1 1/2 cup 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 tablespoon fresh lime juice
1/4 cup fresh bread crumbs
3 tablespoon sesame seeds; ground in a coffee or spi
1 teaspoon oriental sesame oil
1 salt and pepper; to taste
1 tablespoon light olive oil (not virgin or extr; a-virgin)
----BLACK BEAN SAUCE----
1 tablespoon peanut oil
2 teaspoon 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 teaspoon cornstarch; mixed with
1 tablespoon cold water
----TOMATO SAUCE----
2 tablespoon olive oil
1/4 cup shallots; chopped
1 clove garlic; minced
4 large tomatoes; firm, ripe and meaty, pee
2 tablespoon fresh basil leaves; slivered
Cooking Directions:
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" on Aug 02, 1997
ethnic,seafood
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