Crab hash (pytt i panne)
A quick, healthy dish that really fills you up. Just as good on a weeknight as at a party.
Ingredients
For the crab hash
- crab shell's worth of brown crabmeat
- g Potatoes, cooked
- g Butter
- Leek, large, finely chopped
- tbsp Olive oil
- tsp Paprika
- bunch of flat-leaf parsley, roughly chopped
- Lemon, zest and juice
- g Crème fraîche
- tbsp Olive oil
- g Hand-picked crabmeat
- bunch of watercress or rocket
For the cured egg yolks
- Egg yolks
- Salt
- Sugar
Instructions
Cook extra potatoes today, hash tomorrow?
Crab hash
Melt half the butter in a frying pan, add the finely chopped leek and season with a few pinches of salt. Fry over a medium heat until the leek is soft, about 5 minutes. Tip into a bowl.
Add the rest of the butter and 1 tbsp olive oil to the same pan and fry the potatoes for 10 minutes, or until golden and crisp.
Add the fried leek, the paprika, the brown crabmeat, the parsley and the juice of half a lemon. Season to taste with salt and pepper, and more lemon juice if it needs it.
Gently squeeze the excess liquid out of the crabmeat. Then mix the crabmeat with the crème fraîche, the finely grated zest of 1 lemon and 1 tbsp olive oil, and season to taste with salt and pepper.
Serve on a large platter, topped with the crab and crème fraîche mixture, cured egg yolk, watercress and lemon wedges.
Cured egg yolks
Mix salt and sugar 50/50 and tip about half of it into a wide dish.
Make four hollows and put an egg yolk in each one.
Carefully pour over the rest of the salt and sugar mixture until the yolks are covered. Then chill for 12-24 hours.
Once the yolks are cured, rinse them gently in a bowl of water.
Then dry them in the oven at about 55°C for about 4 hours.
Cut into thin slices.
Cured egg yolks can be made several days ahead and keep for about a week in the fridge. You can happily swap the cured yolk for a raw one.
For the crab hash
For the cured egg yolks
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