Crab Hash With Old Bay & Basil
Ingredients
- 2 tablespoons vegetable, or olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 can (16 ounce) crab, (preferably claw), picked over
- 1 1/2 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
- 1/2 teaspoon Old Bay TM Seasoning
- 2 tablespoons basil, fresh, chopped, (or parsley)
- 2 tablespoons water
- Salt and freshly ground black pepper
Directions
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 BayTM 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.