Jamie's Crab Hash


  • Hollandaise Sauce:
  • 1/3 cups + 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • salt
  • white pepper freshly ground
  • 3 large egg yolks
  • 1/2 lb unsalted butter, melted

  • 1/4 cup canola oil
  • 1 large Vidalia onion, finely diced
  • 1 red pepper, finely diced
  • 3 Idaho potatoes, peeled and finely diced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon cumin, ground
  • 1/2 lb jumbo lump crabmeat, picked over for shells
  • Salt
  • Black pepper, freshly ground
  • 8 large eggs, poached
  • 1/4 cup parsley, finely chopped


Hollandaise Sauce:
  1. Reduce 1/3 cup water, juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper to 2 tablespoons. In nonreactive saucepan; remove from heat; cool to room temperature.
  2. Whisk egg yolks into the reduction; set over low heat; cook, whisking constantly, until mixture turns into thick, yellow foam; removing from heat.
  3. Dribble melted butter into egg mixture, whisking constantly; add remaining 2 tablespoons water before all the butter is incorporated, whisking constantly.
  4. Strain through fine chinois; place in Bain Marie; reserve (keep warm).
  1. Heat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.
  2. To serve, mound hash on each plate; top each mound with 2 poached eggs; drizzle hollandaise sauce over and around; sprinkle with parsley.
  3. Chef's Note: A green vegetable can accompany this dish
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Yield: Serves 4

Jamie Leeds
Hanks Oyster Bar
Washington DC

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