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Crab Hash

2 lbs. potatoes, peeled and cubed
7 slices bacon, cooked crisp
1 onion, chopped
Cooking oil
1/2 tsp. salt
3 oz. cream cheese
1/4 cup milk
1 1/2 tsp. Worcestershire sauce
Pinch cayenne pepper
3/4 lb. lump crabmeat
1/8 tsp. black pepper
3 TBSP. fresh chives or scallions, chopped

Put potatoes in saucepan of salted water. Cook until almost tender. Drain.
Cook bacon until crisp. Drain on paper towels and crumble.
Pour off and reserve 1 TBSP. of fat from the pan.
Add the onion to the pan and cook until lightly browned.
Remove onion; wipe out pan.
In the same pan, heat the reserved bacon fat and enough oil to measure 3 TBSP. over moderate heat.
Add the potatoes; let them cook, without stirring for 6 minutes.
Add 1/4 tsp of salt and cook the potatoes until well browned.
Add the onion and bacon and continue cooking until they are warmed through.
In a medium, non-stick saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne and remaining 1/4 tsp. salt over low heat, stirring until hot.
Add the crab and black pepper; cook, stirring until warm.
Stir the crab mixture and 2 TBSP. of chives into the potatoes just until combined.
Top with remaining chives.
Serves 4.

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