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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Peel the russet potatoes and dice them into small, evenly-sized cubes (about 1/2-inch pieces).

Step 2

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.

Step 3

Dice the red bell pepper and yellow onion into small pieces. Mince the garlic cloves.

Step 4

Heat a large skillet over medium heat and add 2 tablespoons of olive oil and 1 tablespoon of butter.

Step 5

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.

Step 6

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.

Step 7

Sprinkle the smoked paprika, cayenne pepper, salt, and black pepper over the potato and vegetable mixture. Stir everything together to combine evenly.

Step 8

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.

Step 9

Remove the skillet from heat and sprinkle the chopped fresh parsley over the crab hash.

Step 10

Serve hot with lemon wedges on the side for a zesty finish. Enjoy!

Nutrition Facts

Serving size	(1411.1g)

Amount per serving	% Daily Value*
Calories	1681.7

Total Fat 70.4g	0%
Saturated Fat 26.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 333.1mg	0%
Sodium 4173.7mg	0%
Total Carbohydrate 156.3g	0%
Dietary Fiber 17.1g	0%
Total Sugars 16.9g
Protein 112.1g	0%

Vitamin D 0IU	0%
Calcium 493.9mg	0%
Iron 13.5mg	0%
Potassium 5583.5mg	0%

*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.

Source of Calories

Fat: 37.1%

Protein: 26.3%

Carbs: 36.6%