CRAB HASH RECIPE RECIPES

Steps:

• Put the potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat; simmer until almost tender, about 5 minutes. Drain.
• In a large nonstick or cast-iron frying pan, cook the bacon until crisp. Remove the bacon from the pan and crumble it. Pour off and reserve all but 1 tablespoon of the fat from the pan. Add the onion to the pan and cook over moderate heat, stirring frequently, until browned, about 8 minutes. Remove the onion. Wipe out the pan.
• In the same pan, heat the reserved bacon fat and enough oil to measure 3 tablespoons over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 teaspoon of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer. Add the onion and bacon and continue cooking until they are warm through, about 1 minute longer.
• In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne, and the remaining 1/4 teaspoon salt over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and black pepper and cook, stirring, until warm through, about 2 minutes longer. Stir the crab mixture and 2 tablespoons of the chives into the potatoes until just combined. Serve topped with the remaining 1 tablespoon chives.

Steps:

• 1. Preheat the oven to 350°F. Wash and dry the potatoes. Using a fork, pierce the skin several times to prevent them from bursting. Place them directly on the oven rack. Bake for 45 minutes, until they are slightly soft to the touch. Remove from the oven and let cool completely. Refrigerate for 2 hours then peel and dice into a small 1/2 inch cubes. 2. In a large, flat griddle pan, warm the olive oil on medium heat. Add the shallots and cook until caramelized, approximately 3 to 4 minutes. Add the garlic and the diced potato. Toss together and cook for 1 minute. Add the star anise, red peppers, serrano chile, crabmeat, orange juice concentrate, and parsley. Saute together for another minute and season with salt. 3. To serve, arrange an oval mound of the hash in the center of each plate, and garnish with cilantro.