Grilled Sesame Crab Hash

These are crab cakes with a twist, leaner, brighter, and leaning East. Crab meat is folded together with diced red potatoes, red pepper, sesame, lime, and cilantro, then broiled instead of pan-fried, which keeps them light and lets the tops crisp up golden.

The potato is the clever bit. Along with an egg and a handful of breadcrumbs, it bulks out and binds the patties so they hold together, since pure crab cakes are notoriously fragile, while stretching pricey crab a little further. Dijon, Worcestershire, and a splash of cream season the mix from the inside.

Sesame seeds and oil give a toasty, nutty backbone, while lime and cilantro keep everything fresh.

They’re served over a savory black bean sauce that brings deep, umami contrast to the sweet crab. Turn the patties carefully under the broiler, since they’re tender and want to flake apart.

Chef Tips

• The potato, egg, and breadcrumbs bind the patties. Don’t skimp, or they’ll fall apart under the broiler.
• Chill the shaped patties for 15 minutes before broiling so they hold together better.
• Turn them gently with a wide spatula, since crab cakes are delicate.
• Toast the sesame seeds first for a deeper, nuttier flavor.

Variations

• Pan-fry in a little oil instead of broiling for a crisper crust.
• Use a chili-garlic or sriracha mayo in place of the black bean sauce.
• Swap the crab for cooked shrimp, or a mix of the two.