Crab Leek Hash Medallions and Poached Eggs from Yvette - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Crab Leek Hash Medallions and Poached Eggs from Yvette

Crab Leak Hash Medallions

INGREDIENTS

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

PROCEDURE

  • 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.

Poached Eggs

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.

 

 

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