Crab Corn Crimini Mushroom Hash

Ahhhh, nothing like a little impromptu hash when you're at the market wondering what's for dinner. Well, tonight, I created this lusciously decadent hash from the ground up, no safety net, no wires! Cirque du Soleil has nothing on me, baby, yeah!

You see, it all starts with the taters, the foundation of any good hash, which begs for Yukon gold - good moisture, golden color and solid texture. But I digress.

The real star turned about to be the lemon and lime zest that, combined with the thyme, to create a nice counterpoint to the dried red pepper flakes used with the potatoes for some heat.


Don't try this at home unless you are willing to make it again, and again, and again! Queue the recipe...and...action!

Crab Corn Crimini Mushroom Hash
6oz of cooked dungeness or other sweet crab, diced
2 tsp fresh thyme
1 squeeze of fresh lemon (about 1 tsp)
1 tsp kosher salt
1/2 tsp pepper
> Combine above in a bowl and set aside.
> Start water boiling for corn
1 ear sweet corn, cooked for 8 minutes and kernels removed from cob
4 chimini mushrooms, diced
1 Tb butter
> Sautee mushrooms for 3-4 minutes, season to taste, set aside when done
1 large Yukon gold potato, diced (about 1/2 inch max)
> Saute on med-high for 5 minutes, stirring often to avoid uneven browning
1/4 medium red onion, diced
1/2 Tb dried red pepper flakes
> Reduce heat to medium and add onions to potatoes after 5 minutes, cooking for 10 minutes, stirring occasionally
> After 10 minutes, combine crab, corn and crimini to pan and heat for 2-3 minutes to warm throughly
1 dollop creme fraiche
1 sprinkle each lemon and lime zest
1 sprinkle Italian parsley, chopped.
> Plate hash and garnish with above. Voila!

Bon appetit!

Love,
Clark