Crab Hash And Poached Eggs With Spinach And Whole Grain Mustard Sauce Recipes

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.

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.

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.

Steps:

• Eggs Bring large nonstick skillet of water to simmer over medium heat. Add vinegar. Crack 1 egg into small custard cup and carefully transfer to water, submerging cup to allow egg to slip into water. Repeat with 3 more eggs. Poach eggs until whites are set and yolks are still runny, about 3 minutes. Using slotted spoon, transfer eggs to bowl of ice water. Repeat with remaining 4 eggs. Do Ahead- Can be made 1 day ahead, cover and chill. Hash Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium and simmer until potatoes are tender, about 12 minutes. Drain. When cool enough to touch, peel potatoes. Press potatoes through potato ricer or mash finely with potato masher. Heat 2 teaspoons oil in heavy medium skillet over medium-high heat. Add fennel, all bell peppers, and onion. Saute until soft, about 5 minutes. Add to potatoes. Add crab, thyme and tarragon; toss to distribute evenly, breaking up large crab pieces. Form crab mixture into eight 1-inch-high cakes. Place on rimmed baking sheet. Do Ahead-Can be made 8 hours ahead. Cover and chill. Heat 1 tablespoon oil in large pot over medium-high heat. Add shallots and garlic and stir until soft about 1 minute. Add spinach. Cool until wilted, stirring often, about 3 minutes. Keep warm. Bring heavy large skillet of water to simmer over high heat. Melt butter with remaining 2 tablespoons oil in another heavy large skillet. Fry crab hash cakes until browned and crisp, 3 to 4 minutes per side. Transfer 2 cakes to each of 4 plates. Top with spinach mixture. Carefully transfer poached eggs to simmering water and cool just until heated through, about 1 minute. Using slotted spoon, place well-drained eggs atop spinach mixture. Rewarm sauce; Spoon over eggs and serve.