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Grilled Sesame Crab Hash Recipe
Serves 6 Ingredients: 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 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp ground red pepper
1/4 cup heavy cream
1 tbsp fresh cilantro leaves, chopped
2 1/2 tbsp fresh lime juice
Salt and pepper, to taste
1/4 cup fresh bread crumbs
3 tbsp sesame seeds, ground in a coffee or spice grinder
1 tsp oriental sesame oil
Salt and pepper, to taste
1 tbsp light olive oil (not virgin or extra-virgin)
Black Bean Sauce:
1 tbsp peanut oil
2 tsp garlic, minced
1/2 tsp crushed red pepper
1 tsp fresh ginger, minced
1/4 cup fermented black beans, well rinsed, chopped
1 cup fish stock, clam juice, or water
1 tsp oyster sauce
1 tsp dark soy sauce
1/2 tsp sugar, or more to taste
2 tsp cornstarch, mixed with
1 tbsp cold water
Tomato Sauce:
2 tbsp olive oil
1/4 cup shallots, chopped
1 clove garlic, minced
4 large tomatoes, firm, ripe and meaty, peeled, seeded and chopped
2 tbsp fresh basil leaves, slivered
Instructions: 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.
4. Place on a rack in a broiler pan, brush with the olive oil, and broil until golden, about 5 minutes.
5. Carefully turn on the other side and broil for 5 minutes more.
6. 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.
2. Add garlic, crushed red pepper, ginger and black beans.
3. Cook, stirring gently for 1 minute.
4. Add the fish stock (or clam juice, or water), soy sauce, oyster sauce, and sugar.
5. Simmer over low heat for 5 minutes.
6. 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.
2. Add the shallots and garlic.
3. Cook for 2 minutes, stirring constantly.
4. Add the tomatoes and cook uncovered until the tomatoes are soft, about 7 minutes.
5. Stir in the basil and cook for 1 minute.
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