Jumbo Lump Crab Hash With Poached Eggs

Jumbo Lump Crab Hash With Poached Eggs is a side dish that serves 4. One serving contains 303 calories, 22g of protein, and 23g of fat. For $3.55 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 22 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and pescatarian diet. This recipe from Food Republic requires scallions, white vinegar, whole grain mustard, and eggs. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 59%. Similar recipes are Jumbo Lump Crab Latkes, Jumbo Lump Crab Cake Sandwich, and Maryland Jumbo Lump Crab Cakes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

freshly ground black pepper

canola oil

chives

eggs

garlic cloves

kosher salt

jumbo lump crab meat

mustard greens

scallions

unsalted butter

white vinegar

whole grain mustard

yukon gold potatoes

Equipment:

pot

frying pan

slotted spoon

paper towels

Cooking instruction summary:

Directions:  Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.Bring to a boil over medium heat and par-cook for 5 minutes; the potatoes should hold their shape for sautéing later. Drain and set aside.Preheat a large skillet over medium-high heat. Add 2 tablespoons of the oil and 1 tablespoon of the butter. When the butter is foamy, add the scallion and season with remaining salt and pepper. Cook, stirring, until the scallions soften and start to get some color, about 2 minutes. Add the garlic and potatoes, and crank up the heat to high. The potatoes will absorb the oil, so add the remaining tablespoon of butter and the oil.Add mustard greens and toss, sautéing until bright green, about 2 minutes. Remove from the heat and gently fold in the crab and mustard, stirring until combined and being careful not to break up the crab. Set aside and keep warm while the eggs poach.Fill a wide pot with 2 inches of water and add the vinegar. Bring to a simmer over medium heat.  Carefully crack 1 egg into a small cup and gently pour the egg into the water. Add a second egg and poach for roughly 2 minutes, or until just cooked but the yolks are still soft. With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels. Repeat with the remaining eggs.Spread hash onto 4 plates and top with 2 eggs each, finishing with the chives

 

Step by step:


1. Put the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt.Bring to a boil over medium heat and par-cook for 5 minutes; the potatoes should hold their shape for sautéing later.

2. Drain and set aside.Preheat a large skillet over medium-high heat.

3. Add 2 tablespoons of the oil and 1 tablespoon of the butter. When the butter is foamy, add the scallion and season with remaining salt and pepper. Cook, stirring, until the scallions soften and start to get some color, about 2 minutes. 

4. Add the garlic and potatoes, and crank up the heat to high. The potatoes will absorb the oil, so add the remaining tablespoon of butter and the oil.

5. Add mustard greens and toss, sautéing until bright green, about 2 minutes.

6. Remove from the heat and gently fold in the crab and mustard, stirring until combined and being careful not to break up the crab. Set aside and keep warm while the eggs poach.Fill a wide pot with 2 inches of water and add the vinegar. Bring to a simmer over medium heat.  Carefully crack 1 egg into a small cup and gently pour the egg into the water.

7. Add a second egg and poach for roughly 2 minutes, or until just cooked but the yolks are still soft. With a slotted spoon, transfer the eggs to a plate, and blot the bottoms of the eggs dry with paper towels. Repeat with the remaining eggs.

8. Spread hash onto 4 plates and top with 2 eggs each, finishing with the chives


Nutrition Information:

Quickview
254k Calories
6g Protein
22g Total Fat
6g Carbs
9% Health Score
Limit These
Calories
254k
13%

Fat
22g
35%

  Saturated Fat
5g
31%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
174mg
58%

Sodium
320mg
14%

Get Enough Of These
Protein
6g
14%

Vitamin C
98mg
119%

Vitamin A
2832IU
57%

Vitamin K
31µg
30%

Vitamin E
4mg
28%

Selenium
15µg
22%

Vitamin B2
0.28mg
16%

Vitamin B6
0.31mg
16%

Folate
60µg
15%

Phosphorus
118mg
12%

Vitamin B5
0.95mg
9%

Fiber
1g
8%

Manganese
0.15mg
7%

Potassium
257mg
7%

Iron
1mg
7%

Vitamin B12
0.42µg
7%

Vitamin D
0.96µg
6%

Zinc
0.85mg
6%

Vitamin B1
0.08mg
6%

Magnesium
19mg
5%

Vitamin B3
0.86mg
4%

Calcium
42mg
4%

Copper
0.06mg
3%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

1.Happiness is only a shoe shop away 2.If you fart it is blamed on the nearest man 3.It is always the mans fault if the car goes wrong 4.Chocolate can really solve problems 5.You can end a fight by crying 6.You have the right to be a pain every month 1.you always get the blame if something goes wrong 2.the kids always see you as the one that tells them to tidy their room and that they can't get a dog 3.The kitchen 4.People annoy you at totally the wrong time with their problems 5. The week after your period no one likes you 6.If you break up your relationship you only get half your cds back.

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