| 12 | oz | Lump crabmeat; picked clean, shredded by hand |
| 1 1/2 | c | Red potatoes; cooked and diced |
| 2 | md | Roasted red bell peppers; diced |
| 1 | lg | Egg; lightly beaten |
| 1 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Ground red pepper |
| 1/4 | c | Heavy cream |
| 1 | tb | Fresh cilantro leaves; chopped |
| 2 1/2 | tb | Fresh lime juice |
| 1/4 | c | Fresh bread crumbs |
| 3 | tb | Sesame seeds; ground in a coffee or spice grinder |
| 1 | ts | Oriental sesame oil |
| | Salt and pepper; to taste |
| 1 | tb | Light olive oil (not virgin or extra-virgin) |
| | BLACK BEAN SAUCE |
| 1 | tb | Peanut oil |
| 2 | ts | Garlic; minced |
| 1/2 | ts | Crushed red pepper |
| 1 | ts | Fresh ginger; minced |
| 1/4 | c | Fermented black beans; well rinsed, chopped |
| 1 | c | Fish stock; clam juice, or water |
| 1 | ts | Oyster sauce |
| 1 | ts | Dark soy sauce |
| 1/2 | ts | Sugar; or more to taste |
| 2 | ts | Cornstarch; mixed with |
| 1 | tb | Cold water |
| | TOMATO SAUCE |
| 2 | tb | Olive oil |
| 1/4 | c | Shallots; chopped |
| 1 | | Clove garlic; minced |
| 4 | lg | Tomatoes; firm, ripe and meaty, peeled,, seeded and chopped |
| 2 | tb | Fresh basil leaves; slivered |
