Crab Hash Recipe

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Crab Hash
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Ingredients
13
Count
Nutrition
459
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Remove any cartilage and shell from the crab meat.
  2. Cut the meat into chunks.
  3. Cover and refrigerate.
  4. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes.
  5. Drain and let cool.
  6. Cut the potatoes, with their skins, into 1/2-inch dice.
  7. Place in a mixing bowl.
  8. Cook the bacon in an 8- or 9-inch sauté pan over medium heat until browned and crisp.
  9. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan.
  10. Add the bacon to the potatoes.
  11. Return the sauté pan to the heat and add the onion and pepper.
  12. Turn up the heat and cook for 5 to 6 minutes until browned.
  13. Add the thyme and paprika, mix well and remove from the heat.
  14. Add the onion and pepper (including the fat) to the potatoes.
  15. Mix in the crab meat and season with salt and pepper.
  16. Mix very well, mashing the potato a bit so that the mixture sticks together.
  17. Divide the mixture into four 8-ounce portions and shape into 5-inch cakes.
  18. Refrigerate until ready to cook.
  19. Fill a deep pan with water for poaching the eggs.
  20. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water.
  21. Bring to a boil, then lower the heat so that it barely simmers.
  22. Heat the oil in a well-seasoned 12- to 14-inch skillet over medium high heat.
  23. 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.
  24. Using a spatula, turn the cakes over.
  25. If they break when turning, don't worry; just use the spatula to reshape them in the pan.
  26. Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
  27. Do this quickly so that all the eggs cook in about the same amount of time.
  28. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
  29. Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
  30. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
  31. Serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 458.61 Kcal (1920 kJ)
Calories from fat 253.71 Kcal
% Daily Value*
Total Fat 28.19g 43%
Cholesterol 195.37mg 65%
Sodium 359.79mg 15%
Potassium 835.91mg 18%
Total Carbs 38.96g 13%
Sugars 6.16g 25%
Dietary Fiber 4.14g 17%
Protein 15.96g 32%
Vitamin C 59mg 98%
Vitamin A 0.7mg 25%
Iron 129.4mg 719%
Calcium 280.3mg 28%
Amount Per 100 g
Calories 141.75 Kcal (593 kJ)
Calories from fat 78.42 Kcal
% Daily Value*
Total Fat 8.71g 43%
Cholesterol 60.38mg 65%
Sodium 111.2mg 15%
Potassium 258.37mg 18%
Total Carbs 12.04g 13%
Sugars 1.9g 25%
Dietary Fiber 1.28g 17%
Protein 4.93g 32%
Vitamin C 18.2mg 98%
Vitamin A 0.2mg 25%
Iron 40mg 719%
Calcium 86.6mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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