Crab and leek hash
- Portion size: Serves 4
- Hands on time 20 minutes plus 15 minutes cooking time
- Difficulty: easy
March is the last month to enjoy seasonal leeks so make the most of them in this delicious seafood hash recipe that also contains sweet white crab meat.
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Ingredients
- 5 large floury potatoes, cut into 1.5cm cubes
- 25g unsalted butter
- 3 tbsp olive oil
- 1 large leek, finely sliced
- 100g streaky bacon, finely sliced
- 100g cream cheese
- 300g fresh white crabmeat (see our how-to video below)
- Good pinch of cayenne pepper
- Handful fresh flatleaf parsley, finely chopped
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Method
- Place the potato in a pan of cold salted water, bring to the boil and simmer for 2-3 minutes. Drain and return the pan with the potato to the heat to dry out slightly. Set aside.
- Heat the butter and 1 tbsp of the olive oil in a medium frying pan over a medium heat. Add the leek and gently fry for 5 minutes until soft. Add the bacon and fry for a further 5 minutes until beginning to crisp. Remove from the pan and set aside.
- Heat the remaining oil in the frying pan over a high heat and fry the potatoes until golden all over. Season well. Return the leek and bacon to the pan with the cream cheese, crabmeat and cayenne pepper. Cook for 3 minutes more to warm through, stirring occasionally, then stir in the parsley and serve.
Nutrition
- 639kcals Calories
- 36.2g (14.6g saturated) Fat
- 26.2g Protein
- 55.2g (2.5g sugars) Carbs
- 1.8g Salt
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