Crab Hash Recipes

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.

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:

• Preheat oven to 350.
• Thaw the frozen hash browns, if you have to pop them in the microwave.
• Dice the bacon and fry it up fairly crisp.
• While the bacon is frying and the potatoes are thawing combine all of the stuffing ingredients in a medium bowl.
• Mix together in a large bowl: 1/4 cup of the melted butter, mushroom soup, sour cream, cream cheese, bacon and shredded cheese.
• Fold in the thawed hash browns.
• Lightly grease a large casserole dish. Mine is a 3 quart.
• Spread 1/2 of the potato mixture in the bottom of the casserole.
• Layer the stuffing on top of the potatoes leaving a narrow gap around the edges.
• Top that with the rest of the potatoes.
• Mix the rest of the melted butter with the bread crumbs and sprinkle on top of the potatoes.
• Bake for 1 hour, top should be golden brown.
• Let rest for a few minutes when you take it out before you serve.

Steps:

• Heat oil in a large saute pan on medium heat. Sweat shallots, garlic, carrot, celery and yellow corn in oil until tender; do not brown. Add white wine and reduce to almost dry, followed by lobster stock and whipping cream. Reduce by half to a slightly thick consistency. Remove from heat. Fold in chopped parsley; season with salt and pepper. Add crabmeat and mix together. In 6 ungreased small individual baking casseroles, pipe a small layer of potato puree on bottom. Divide the stuffing equally among casseroles on top of potatoes. Cover with shredded cheeses.
• Bake in 350 degrees F (175 degrees C) oven for 8 minutes; remove and garnish with fried leeks.