Sweet and Spicy Crab Hash with a Poached Egg

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Last winter, Restaurants & Institutions Magazine published an article outlining their predictions for the major food trends of 2010. One of their predictions was that eggs would be the new bacon. I thought they were crazy. Who would ever pass up bacon — especially if only to replace it with an egg? Pure silliness.

I should have given them more credit. It pains me to say it, but I’m a bit baconed out. And I’m finding eggs — poached, fried, or baked with their quivering yolks — completely irresistible. Which might explain why as I was thumbing through Michael Symon’s cookbook the other day the crab tater tots caught my eye. I thought they would go beautifully with a softly poached egg.

I bought all of the ingredients but as the week wore on, I thought about it more and more and the dish became more about the eggs than the tots. Plus, they seemed like more work than I wanted to invest in them: boil the potatoes, mash the potatoes, fry the tots. So the dish evolved. I used many of the same ingredients and emerge from the kitchen with the recipe reinvented as a quick and easy crab hash. That took a quarter of the time to make and is healthier since its not fried. And that was delicious topped with a poached egg.
Crab Hash with a Poached Egg
This crab hash is delicately spicy, with sweetness from the crab and red peppers. It’s lovely topped with an egg that has a slightly runny yolk that mixes into the dish. Don’t be tempted to skimp on the crab — you want to use fairly large pieces of good-quality crab. I used Crown Prince White Lump Crab Meat, but if you have the luxury of having access to fresh crab, it would be even better. Don’t be afraid of seasoning this dish. The crab is delicate, but it holds its own very well when combined with the other ingredients.
  • 1 Tbs olive oil
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 2 small Yukon gold potatoes, chopped
  • 1/4 tsp cayenne pepper
  • 1 tsp Old Bay seasoning (preferably reduced sodium)
  • 1/2 cup chicken broth
  • 6 ounces lump crab meat
  • 2 eggs, poached

Heat the olive oil in a large saute pan over medium heat. Add the onion and cook until translucent. Add the bell pepper, potatoes, cayenne, and Old Bay.Cook for 5 minutes, or until the edges of the potato begin to crisp up. Add the chicken broth. Simmer until the broth cooks off and the potatoes are soft. Stir in the crab and cook for an additional 1-2 minutes to heat through. Adjust seasonings to taste. Top with poached eggs.

Serves 2.


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By on April 16th, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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21 thoughts on “Sweet and Spicy Crab Hash with a Poached Egg”

  1. Yup, breakfast lunch and dinner I could eat this dish for any meal I think!

  2. I have never bought anything but fresh crab and I love it. I love crab omelets and am thinking the integration of heat would add a nice element.

    • Fresh crab is really best, but unfortunately isn’t really an option here since we’re too far from the ocean. 🙁

  3. Loving your new blog!!! And YAY it’s not blogspot! Woo hoo! >.<

    This dish is PERFECT. Why? It has a poached egg, it's homey, and it's got sweet AND spicy. Amazing!

  4. I love how you simplified this dish – it’s right up my alley when it comes to easy weeknight meals. Plus anything with a runny egg yolk is an added bonus. Great job!


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