Potato Hash With Crabmeat Recipes

SHRIMP CRAB AND POTATO CASSEROLE

Steps:

• 1. In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
• 2. Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
• 3. In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
• 4. In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
• 5. A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
• 6. As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
• 7. Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
• 8. Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
• 9. Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
• 10. Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
• 11. Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
• 12. Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!

POTATO CRAB CASSEROLE

Steps:

• Heat oil in 12" skillet. Cook potatoes in oil for about 5 minutes.
• Combine mayonnaise,Creole seasoning, Old Bay in a bowl. Whisk until smooth.
• Add potatoes to mayo mixture, toss to combine. Add crab meat to potatoe mixture,toss lightly with a fork to combine.
• Spray a 8x8 inch dish with non-stick spray. Add mixture to dish, sprinkle bread crumbs on top and butter on top of bread crumbs.
• Bake at 350 degrees for 45 minutes, or until lightly browned.

CRAB HASH (CHEESECAKE FACTORY) RECIPE - (4.4/5)

Steps:

• Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate. Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl. Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper. Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook. Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" . SERVE: Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on. Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce. HOLLANDAISE SAUE: Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above. Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined. Preheat oven to 350 degrees fahrenheit. On top of the stove, heat a large heavy skillet over medium heat. Add 1 tablespoon of the butter to the hot pan and heat until it begins to foam. Season the beef with salt and sprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks. Add the first steak to skillet and sear, cooking no more than 1 to 2 minutes before turning it over and cook 1 minute on the second side. Remove the steak from the pan to a warm ovenproof platter. Repeat with the remaining steak. Keep Steaks warm in low oven. After the steaks are cooked and warming, add the pearl onions to skillet, add more butter if needed, cook 2 minutes until translucent. Add mushrooms and saute 1-2 minutes. Add the wine and Worcestershire sauce to the pan, bring quickly to a boil. Stir in the mustard. Allow this to cook 1 minute before adding the stock. Cook 1 minute more. Add the cream. Bring just to a boil. Remove from the heat and stir in the chives. Place steaks on individual plates topping with sauce.

CRAB MASHED POTATOES

Steps:

• Place potatoes in a large pot with enough cold water to cover. Add kosher salt and bring to a boil over medium-high heat. Cook until fork-tender, 15 to 20 minutes.
• Meanwhile, combine cream cheese, Greek yogurt, buttermilk, butter, seafood seasoning, garlic powder, onion powder, salt, and pepper in a food processor; blend until smooth.
• Preheat the oven to 425 degrees F (220 degrees C).
• Drain potatoes and mash in a large bowl. Fold in cream cheese mixture. Whisk until smooth and blended. Add in crabmeat, stirring carefully to avoid breaking it up too much. Spoon potato mixture into a large, oven-safe casserole.
• Bake in the preheated oven until cheese is bubbly and toasted, about 10 minutes.
• Top with chives just before serving.