Crab Hash Recipe ๐ฆ๐ฅ๐ณ
Introduction:
Indulge in a delightful culinary adventure with our Crab Hash recipe! Perfect for breakfast, brunch, or even a quick weeknight dinner, this savory dish brings together the rich flavors of crab meat, crispy bacon, tender potatoes, and aromatic spices. With a touch of fresh herbs and perfectly poached eggs, it’s a satisfying meal that’s sure to impress. Let’s dive into the details and create this masterpiece together!
- Name: Crab Hash
- Cook Time: 1 hour
- Prep Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Calories: 407.5 per serving
- Rating: โญโญโญโญโญ (based on 1 review)
Ingredients:
- 8 Red Bliss potatoes
- 1 bacon strip
- 2 onions
- 1 red bell pepper
- 1 bunch fresh thyme
- 3/4 teaspoon paprika
- 1/2 teaspoon coarse salt
- Sea salt to taste
- Black pepper to taste
- White vinegar
- 4-6 eggs
- 4 scallions
Instructions:
-
Prepare Crab Meat:
- Begin by removing any cartilage and shell from the crab meat.
- Cut the crab meat into bite-sized chunks and set aside. For best results, refrigerate until needed.
-
-
Cook Potatoes:
- Boil the Red Bliss potatoes in lightly salted water until they are thoroughly cooked, typically about 30 minutes.
- Once cooked, drain the potatoes and let them cool slightly.
- Cut the potatoes, leaving the skins on, into 1/2-inch dice and place them in a mixing bowl.
-
Cook Bacon and Vegetables:
- In an 8- or 9-inch sautรฉ pan, cook the bacon over medium heat until it is browned and crispy.
- Remove the bacon from the pan using a slotted spoon, but leave the fat in the pan.
- Add the diced onion and red bell pepper to the pan with the bacon fat.
- Cook over medium-high heat for 5 to 6 minutes until the vegetables are browned and caramelized.
- Add the fresh thyme and paprika to the pan, mix well, and then remove from the heat.
-
Combine Ingredients:
- Add the cooked bacon, onion, and pepper mixture (including the fat) to the diced potatoes in the mixing bowl.
- Mix in the crab meat and season the mixture with coarse salt, sea salt, and black pepper.
- Stir everything together thoroughly, mashing the potatoes slightly to help the mixture stick together.
-
Shape and Refrigerate:
- Divide the hash mixture into four 8-ounce portions and shape them into 5-inch cakes.
- Refrigerate the hash cakes until you are ready to cook them.
-
Poach Eggs:
- Fill a deep pan with water for poaching the eggs.
- Lightly salt the water and add 1 tablespoon of white vinegar for each cup of water.
- Bring the water to a boil, then reduce the heat so that it barely simmers.
- Crack each egg into a small bowl and carefully slide them one by one into the poaching liquid.
- Poach the eggs for about 2 minutes until the whites are just set and the yolks are still runny.
-
Cook Hash Cakes:
- Heat oil in a well-seasoned 12- to 14-inch skillet over medium-high heat.
- Carefully place the hash cakes in the skillet; they should sizzle when added.
- Cook the hash cakes for approximately 5 minutes until the sides are crisp and golden brown.
- Use a spatula to carefully flip the cakes over. If they break, reshape them gently in the pan.
-
Assemble and Serve:
- Once the hash cakes are cooked, place each one on a medium plate.
- Using a slotted spoon, gently place a poached egg on top of each hash cake.
- Sprinkle freshly ground black pepper over each egg and garnish with chopped scallions.
- Serve the Crab Hash immediately, and enjoy the burst of flavors in every bite!
Conclusion:
Crab Hash is a delightful fusion of flavors and textures that will tantalize your taste buds and leave you craving for more. Whether you’re hosting a brunch gathering or simply treating yourself to a special breakfast, this recipe is sure to become a favorite. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that promises satisfaction with every forkful!
