Grilled Sesame Crab Hash

Course : Grilling
Serves: 6
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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
1 teaspoon 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
1 teaspoon salt and pepper -- to taste
1 tablespoon light olive oil -- (not virgin or extra-virgin)
---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
---tomato sauce---
2 tablespoons olive oil
1/4 cup shallots -- chopped
1 clove garlic
4 large tomatoes -- firm, ripe and meaty -- peeled, seeded and chopped
2 tablespoons fresh basil leaves -- slivered

Preparation / Directions:

1. Preheat the grill. 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 grill pan, brush with the olive oil, and grill until golden, about 5 minutes. Carefully turn on the other side and grill 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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