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

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

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 -- minced

4 large tomatoes, firm, ripe and meaty, peeled, -- seeded

and chopped 2 tablespoons fresh basil leaves -- slivered

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. 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.