Jamie's Crab Hash
Recipe courtesy of Chef Jamie Leeds of Hanks Oyster Bar in Washington D.C.
1/3 cup plus 2 tablespoons water
1 tablespoon fresh lemon juice
White pepper freshly ground
3 large egg yolks
1/2 pound unsalted butter, melted
1/4 cup canola oil
1 large Vidalia onion, finely diced
1 red pepper, finely diced
3 Idaho® potatoes, peeled and finely diced
1/8 teaspoon cayenne
1/8 teaspoon cumin, ground
1/2 pound jumbo lump crabmeat, picked over for shells
Freshly ground black pepper
8 large eggs, poached
1/4 cup finely chopped flat-leaf parsley
- For Hollandaise Sauce: Reduce 1/3 cup water, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper to 2 tablespoons in nonreactive saucepan; remove from heat; cool to room temperature.
- Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; remove from heat.
- Dribble melted butter into egg mixture, whisking constantly; add remaining 2 tablespoons water before all the butter is incorporated, whisking constantly.
- Strain through fine chinois; place in Bain Marie; reserve (keep warm).
- For Hash: Preheat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.
- To Serve: Mound hash on each plate; top each mound with 2 poached eggs; drizzle Hollandaise sauce over and around; sprinkle with parsley.
Makes 1 serving.
Nutritional Information Per Serving (1 recipe): Calories: 140; Total Fat: 1g; Cholesterol: 5mg; Total Carbs: 11g; Protein: 21g; Sodium: 360mg.
Recipe and photograph courtesy of the Idaho Potato Commission.