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.jpg)
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:
covered percent of daily need
