Name: Jumbo Lump Crab Hash
Ingredients: 1 lb jumbo lump crab (picked through for shells); 2 Tbsp. butter; 1 Tbsp. Old Bay Seasoning; 1 Tbsp. lemon juice; 1 small sweet potato (peeled & small dice); 6 med size red jacket potatoes (unpeeled & small dice (approx 4 C)); 6 slices bacon (cut with scissors into small pieces); 1 ea. red & yellow pepper (seeded & small dice); ½ red onion (small dice (approx ½ C)); 1 shallot (minced); 2 cloves garlic (minced); 2 Tbsp. rosemary (minced); 6 Tbsp. extra virgin olive oil (divided); 1 tsp. kosher salt; 2 Tbsp. butter; poached egg (optional)

This dish combines tender jumbo lump crab meat with crispy potatoes and a medley of savory spices. The crowning glory of this dish is the Old Bay-infused hollandaise sauce, adding a touch of Maryland-inspired flair to this festive brunch creation. Treat yourself and your loved ones to a memorable holiday brunch experience with this luxurious Jumbo Lump Crab Hash paired with Old Bay Hollandaise.

Jumbo Lump Crab Hash

Celebrate the season with a gourmet twist on a classic breakfast favorite with Executive Chef, Jillian Lane's Jumbo Lump Crab Hash drizzled with flavorful Old Bay Hollandaise.

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Course Breakfast

Cuisine American

Servings servings

Equipment

1 Saucepan
1 Baking Sheet parchment paper

Ingredients

Jumbo Lump Crab*

1 lb jumbo lump crab picked through for shells
2 Tbsp. butter
1 Tbsp. Old Bay Seasoning
1 Tbsp. lemon juice

Sweet Potato Hash

1 small sweet potato peeled & small dice
6 med size red jacket potatoes unpeeled & small dice (approx 4 C)
6 slices bacon cut with scissors into small pieces
1 ea. red & yellow pepper seeded & small dice
½ red onion small dice (approx ½ C)
1 shallot minced
2 cloves garlic minced
2 Tbsp. rosemary minced
6 Tbsp. extra virgin olive oil divided
1 tsp. kosher salt
2 Tbsp. butter
poached egg optional

Instructions

Jumbo Lump Crab

In a medium saucepan, melt butter and add old bay seasoning together in a saucepan. Add crab and gently toss to incorporate. Keep warm.

Hash

Pre-heat oven to 400 f.
Place the sweet potatoes and red potatoes in a bowl, add 4 Tbsp. evoo and kosher salt, toss to coat. Place potatoes onto a parchment lined baking sheet and bake for 15-18 minutes, until fork tender. Set aside, allow to cool slightly.
In a sauté pan, cook the bacon until crisp. Remove bacon from the pan and set on paper towels.
In a larger sauté pan, on med-high heat, add the butter and 2 Tbsp. evoo. When heated through, add the shallots and onions and peppers, stirring often until onions are translucent and peppers are softened. Add garlic, rosemary and roasted potatoes. Gently toss together to incorporate, until garlic is cooked, and mixture is warmed through. Approximately 5 minutes.
Plate separately, or using one large platter, start with the onion, pepper and potato mixture, topping with the crab mixture, top with poached egg, if desired. And finally, the warm hollandaise sauce.
Garnish with lemon and fresh parsley. Serve immediately.