Best 4 Louisiana Crab Hash Recipes

LOUISIANA CRAB BOIL

Steps:

• Rinse your Crabs off and place them in a large ice chest with the plug unplugged, so the crabs don't drown from melted ice. Pour 1 bag of ice over the crabs. This step is necessary. Pouring ice over the Crabs and immersing them will cause them to be dormant, so they don't lose their claws. Let the crabs sit on the ice for at least 1 hour before cooking them.
• d="instruction-step-2″>2. Pour 7 gallons of water into the boiling pot, add the bag of seasoning, the bottle of liquid seasoning, and lemon juice in the pot. Stir seasonings, then place the sausage, potatoes (we boil the potatoes in the netted bag it comes in), mushrooms, onions, garlic, lemons in the strainer basket and place into the boiling pot until the water comes to a boil.
• d="instruction-step-3″>3. Once the water comes to a boil, lift the strainer basket out of the water then pour the crabs into the basket and place back into the water.
• d="instruction-step-4″>4. Add the Corn and Celery to the pot. Doesn't it look delicious? You can use any sausage you like. And omit anything you don't like.
• nstruction-step-5″>5. Let the crabs and the other ingredients in the boiling pot cook for 10 minutes once they come to a boil.
• nstruction-step-6″>6. Once the Blue Crabs and the other ingredients are finished cooking turn off the propane burner and pour the remaining bag of ice into the pot. Let the crabs sit in the pot for 20 minutes before removing them from the pot. * Please keep children and animals away from the pot when cooking and when removing hot food.
• nstruction-step-7″>7. Using thick gloves or oven mitts carefully remove the strainer basket from the pot and pour the contents of the basket onto a table covered with newspaper or pour everything onto a seafood cooling rack.
• nstruction-step-8″>8. Turn the crab's belly side up. This keeps the juice from leaking out which keeps the crabs from drying out. Feeds 4-6 people depending on how much they eat! Make sure to grab lots of paper towels and your favorite beverage before sitting down to eat your Crabs. Enjoy!

LOUISIANA CRAB CAKES

Steps:

• Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
• Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
• Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.

LOUISIANA CRAB HASH

Steps:

• 1. Place crabmeat, Tabasco, scallions, cumin, and corn in a bowl. Mix well and season to taste. Add mashed potato, then egg and breadcrumbs. Mix well. 2. Heat an omelette pan with a little olive oil. Add crab mixture, pressing down to fill the bottom of the pan. Fry until golden (2-3 mins), then crush lightly, fold over the outside to the center, and fry again for another 2-3 mins. At this point, the mixture should be slightly crusty in appearance. 3. Turn out the hash in a bowl and let cool slightly before cutting into wedges. Serve with garlic mayonnaise.

CRAB HASH

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 ½-inch dice.
• Place in a mixing bowl.
• Cook the bacon in an 8- or 9-inch sauté 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 sauté 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 12- to 14-inch skillet over medium high heat.
• Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
• Using a spatula, turn the cakes over.
• If they break when turning, don't worry; just use the spatula to reshape them in the pan.
• Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid.
• Do this quickly so that all the eggs cook in about the same amount of time.
• It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny.
• Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on top.
• Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish.
• Serve at once.