Crab Hash With Old Bay & Basil recipe
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Ingredients
- 2 tablespoons vegetable or olive oil 1 large onion, cut into 1/2-inch dice 1 (16 ounce) can crab (preferably claw), picked over 1 ½ pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice 2 tablespoons vegetable or olive oil 2 tablespoons ketchup 1 tablespoon Dijon mustard ½ teaspoon Old Bay (tm) Seasoning 2 tablespoons chopped fresh basil (or parsley) 2 tablespoons water Salt and freshly ground black pepper
Nutrition Info
- 360.4 caloriescarbohydrate: 36.6 gcholesterol: 61.6 mgfat: 14.9 gfiber: 3.5 gprotein: 21.7 gsaturatedFat: 2.2 gservingSize: -sodium: 863.3 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Crab Hash With Old Bay & Basil
Directions
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Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and crab as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and crab, cook, stirring often, until golden brown, 4 to 6 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer crab mixture to a bowl and reserve.
Add potatoes to empty skillet, cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, Old Bay™ Seasoning, fresh basil and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet, cover when cool. Return skillet to medium-high, add potatoes and re-crisp.)
Return reserved crab mixture to skillet, stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.