This crab hash was great comfort food after our long hike. The sweet crab marries well with the pancetta and the crisp potatoes.
Needed to use our leftover crab meat --- I could only get a large can for Jeanne's crab quesadilla recipe (see previous entry) ---and wanted to do something other than crab cakes. So, I looked until I found this Food & Wine recipe and added some veggies to it.
2 pounds boiling potatoes, cut into 3/4 inch pieces
6 slices bacon (I used diced pancetta)
1 onion, chopped
1/2 t. salt
3 ounces cream cheese (I used low fat)
1/4 cup milk
1 1/2 t. Worcestershire sauce
3/4 pound lump crab meat
1/8 t. pepper
3 T. chopped fresh chives or scallion tops
Place potatoes in a medium saucepan of salted water. Bring to a boil. Lower the heat;simmer until almost tender, about 5 minutes. Drain.
In a large nonstick or cast iron frying pan, cook the bacon (Pancetta) until crisp. Remove. Pour and reserve all but 1 T. of the fat.
Add the onion to the pan (we added chopped red pepper) and cook over moderate heat, stirring frequently, until browned about 8 minutes.
I added fresh baby spinach and fresh nutmeg and continued cooking until completely wilted. Remove.
In the same pan, heat the reserved bacon fat and enough oil to measure 3 T. over moderately high heat. Add the potatoes; let them cook, without stirring, for 6 minutes. Add 1/4 t. of the salt, stir, and cook the potatoes until well browned, about 6 minutes longer.
Return the onion, bacon (pepper and spinach) mix to the pan and continue cooking until warmed through, about 1 minute longer.
In a medium saucepan, heat the cream cheese, milk, Worcestershire sauce, cayenne and the remaining salt (I added lots of pepper) over moderately low heat, stirring, until hot, about 5 minutes. Add the crab and cook, stirring, until warm through, about 2 minutes longer.Stir the crab mixture and 2 T. of chives into the potatoes until just combined. Serve topped with the remaining chives.