Crab Hash Recipes

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CRAB HASH WITH OLD BAY & BASIL



Crab Hash With Old Bay & Basil image

One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.

Provided by Ben S.

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable or olive oil
1 large onion, cut into 1/2-inch dice
1 (16 ounce) can crab (preferably claw), picked over
1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
2 tablespoons vegetable or olive oil
2 tablespoons ketchup
1 tablespoon Dijon mustard
½ teaspoon Old Bay (tm) Seasoning
2 tablespoons chopped fresh basil (or parsley)
2 tablespoons water
Salt and freshly ground black pepper

Steps:

  • Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and crab as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and crab; cook, stirring often, until golden brown, 4 to 6 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer crab mixture to a bowl and reserve.
  • Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, Old Bay™ Seasoning, fresh basil and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  • Return reserved crab mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 36.6 g, Cholesterol 61.6 mg, Fat 14.9 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 2.2 g, Sodium 863.3 mg, Sugar 5.3 g

CRAB HASH (CHEESECAKE FACTORY) RECIPE - (4.4/5)



Crab Hash (Cheesecake Factory) Recipe - (4.4/5) image

Provided by dkanon

Number Of Ingredients 19

8 ounces crabmeat, fully cooked
1 pound large red potatoes, unpeeled
2 ounces sliced bacon, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch dice
1 small red bell pepper, cut into 1/2 inch diced
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
Coarse salt or sea salt
Freshly ground black pepper
White vinegar, for poaching
5 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin
Hollandaise Sauce
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted butter, melted

Steps:

  • Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl. Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook. Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" . SERVE: Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce. HOLLANDAISE SAUE: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above. Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined. Preheat oven to 350 degrees fahrenheit. On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives. Place steaks on individual plates topping with sauce.

BLACKENED SWORDFISH WITH SWEET POTATO CRAB HASH



Blackened Swordfish with Sweet Potato Crab Hash image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 36

1 (9-ounce) swordfish steak
1/2 cup blackening spice
2 cups Sweet Potato Crab Hash, recipe follows
4 ounces Voodoo Sauce, recipe follows
1 ounce tomato concasse
1 ounce scallions, chopped
Olive oil, to coat saute pan
1/2 pound sweet potatoes, roasted until tender and cut into 1/2-inch pieces
1 shallot, thinly sliced
1 poblano pepper, stemmed, seeded, and julienned
3 ounces Voodoo Sauce, recipe follows
2 tablespoons Worcestershire sauce
Salt and pepper
1/2 cup jumbo lump crabmeat
1 cup heavy cream
2 cups BBQ Sauce, recipe follows
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 pound butter
3 large onions, chopped
1 cup finely chopped garlic
16 ounces white wine vinegar
1 jar apricot jam
1/4 cup dry mustard
1/2 box brown sugar
3/4 cup Dijon mustard
13 cups (1 #10 can) chili sauce
1 quart apple juice
1/2 cup finely chopped cornichon
1/8 cup hot red pepper sauce
3/4 tablespoon cayenne
1/2 cup Worcestershire sauce
1/4 cup turmeric
1/4 cup ground celery seed
1 1/4 cups peeled, cored, and diced apples

Steps:

  • Dredge both sides of the swordfish in blackening spice. Heat a heavy, cast-iron skillet over high heat until it is smoking hot.
  • Add the swordfish and cook for 3 minutes. Turn over and cook for 3 minutes more. Warm the crab hash in saute pan, turning to warm throughout. Place warm Voodoo Sauce on a plate and top with Sweet Potato Crab Hash. Top with swordfish. Top with tomato and scallion garnish.
  • Heat the olive oil in a saute pan. Add the roasted sweet potatoes, shallots, and poblano peppers and saute for 2 minutes. Add Voodoo sauce and Worcestershire sauce, salt and pepper, to taste. Add the crabmeat and gently toss until the crab is heated through.
  • In a saucepan over low heat, reduce the cream by 1/3. In a separate saucepan, heat the BBQ Sauce. Add the reduced cream. Add the butter and simmer for 3 to 4 minutes. Whisk in the salt and pepper. Keep warm until ready to serve.
  • In a large pot, add the butter, onion, and garlic and let sweat until translucent. In a large bowl, blend together the vinegar, apricot jam, dry mustard, brown sugar, and Dijon mustard until smooth. Add this mixture to the garlic and onion mixture with the rest of the ingredients. Bring to a simmer and cook for 1 hour.

CRAB HASH



Crab Hash image

Make and share this Crab Hash recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces fully cooked crabmeat
1 lb large Red Bliss potatoes, unpeeled
2 ounces sliced bacon, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch dice
1 small red bell pepper, cut into 1/2 inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
coarse salt or sea salt
freshly ground black pepper
white vinegar, for poaching
4 -6 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin

Steps:

  • Remove any cartilage and shell from the crab meat.
  • Cut the meat into chunks.
  • Cover and refrigerate.
  • Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
  • Drain and let cool.
  • Cut the potatoes, with their skins, into ½-inch dice.
  • Place in a mixing bowl.
  • Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
  • Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
  • Add the bacon to the potatoes.
  • Return the sauté pan to the heat and add the onion and pepper.
  • Turn up the heat and cook for 5 to 6 minutes until browned.
  • Add the thyme and paprika, mix well and remove from the heat.
  • Add the onion and pepper (including the fat) to the potatoes.
  • Mix in the crab meat and season with salt and pepper.
  • Mix very well, mashing the potato a bit so that the mixture sticks together.
  • Divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
  • Refrigerate until ready to cook.
  • Fill a deep pan with water for poaching the eggs.
  • Lightly salt the water and add 1 tablespoon white vinegar for each cup of water.
  • Bring to a boil, then lower the heat so that it barely simmers.
  • Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
  • Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
  • Using a spatula, turn the cakes over.
  • If they break when turning, don't worry; just use the spatula to reshape them in the pan.
  • Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
  • Do this quickly so that all the eggs cook in about the same amount of time.
  • It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
  • Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
  • Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
  • Serve at once.

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