2 tbsp butter 2 tbsp olive oil 2 cups leeks 1/4 cup roasted red bell pepper 1 tbsp chopped garlic 1 lb. lump crabmeat 1/4 cup white wine 2 cups new potatoes diced 1/4 cup Italian flat leaf parsley 1/4 cup green onion 4 eggs 1 cup flour salt & pepper to taste
Fry new potatoes at 350 degrees until golden brown. Season with salt and pepper. Reserve. Place in mixing bowl.
In a heated Saute pan add oil then butter, add leeks, garlic and red bell peppers and saute, then add crabmeat and season with salt and pepper.
Deglaze with white wine, reduce and remove from heat.
Add parsley and green onion. Chill.
Add eggs, flour and mix.
To prepare Crab Leek Hash Medallions in 2oz. portions, place saute pan over medium/ high/ heat and add 2 tbsp olive oil. Place 2 oz. portions of crabmeat mixture and sear on each side for 2 minutes. Place on baking sheet and keep warm in 200 degree oven.
Ingredients 8 eggs 3 tbsp white vinegar 2 qts water
Bring water and vinegar to a medium simmer. Add eggs to water. Poach eggs until desired doneness. Remove with a slotted spoon, drain excess poaching liquid and place on a seared crab leek medallion. Top with tasso hollandaise.