CRAB HASH
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
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.
CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE
Steps:
- For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
- Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
- For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
- For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
- For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
- Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.
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