Crab Hash
Dive into the irresistible flavors of coastal cuisine with this savory Crab Hash recipe, a delightful fusion of tender fresh lump crab meat, crispy golden potatoes, and vibrant sautéed vegetables. Spiced with a touch of smoked paprika and cayenne for subtle heat, this skillet masterpiece is finished with fresh parsley and a squeeze of zesty lemon for a bright, refreshing contrast. Perfect as a hearty breakfast, brunch, or even a light dinner, this one-pan dish comes together in under an hour, making it a quick yet elegant meal. Whether you're entertaining guests or treating yourself, this seafood-inspired hash delivers restaurant-quality flavor in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 1 pound fresh lump crab meat
- 2 large russet potatoes
- 1 medium red bell pepper
- 1 medium yellow onion
- 3 cloves garlic
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.25 teaspoon ground cayenne pepper
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges
Instructions
Peel the russet potatoes and dice them into small, evenly-sized cubes (about 1/2-inch pieces).
Bring a pot of salted water to a boil. Add the diced potatoes and parboil them for 5-7 minutes, or until they are slightly tender but not fully cooked. Drain and set aside.
Dice the red bell pepper and yellow onion into small pieces. Mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter.
Once the butter has melted, add the parboiled potatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
Push the potatoes to one side of the skillet. Add the remaining 2 tablespoons of butter to the empty side, then add the diced red bell pepper, yellow onion, and minced garlic. Sauté for 5-6 minutes, or until the vegetables are softened and fragrant.
Sprinkle the smoked paprika, cayenne pepper, salt, and black pepper over the potato and vegetable mixture. Stir everything together to combine evenly.
Gently fold in the fresh lump crab meat, being careful not to break it apart too much. Cook for an additional 3-4 minutes, just until the crab is heated through.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the crab hash.
Serve hot with lemon wedges on the side for a zesty finish. Enjoy!
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
