The Cheesecake Factory Restaurant is famous for their delicious one of a kind cheesecakes. They are selling online on their website for anywhere from $25 to $50. Why not make your favorite at home for a lot less. Read on to find out how to make these restaurant copycat recipes in your kitchen. The Cheesecake Factory Restaurant has some very creative items on the menu some of their most popular are their signature pasta dishes. Read on to find out how to make your favorite entrees at home.

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Crab Hash


Menu Description: A Delicious Blend of Sauteed Crab, Red, Yellow and Green Peppers, Onions and Potatoes. Topped with Poached Eggs and Hollandaise Sauce. 


CRAB HASH 
Cheesecake Factory Copycat Recipe

8 ounces fully cooked crabmeat
1 lb large red potatoes, unpeeled
2 ounces sliced bacon, cut into 1/2 inch slices
1 medium onion, cut into 1/2 inch dice
1 small red bell pepper, cut into 1/2 inch dice
3 sprigs fresh thyme, leaves picked and chopped
1/2 teaspoon paprika
coarse salt or sea salt
freshly ground black pepper
white vinegar, for poaching
4 -6 tablespoons vegetable oil
4 large eggs
2 scallions, sliced thin

Remove any cartilage and shell from the crab meat. Cut the meat into chunks. Cover and refrigerate.

Boil the potatoes in lightly salted water until thoroughly cooked, about 30 minutes. Drain and let cool. Cut the potatoes, with their skins, into 1/2 inch dice. Place in a mixing bowl.

Cook the bacon in a saute pan over medium heat until browned and crisp. Remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan, leaving the fat in the pan. Add the bacon to the potatoes. Return the saute pan to the heat and add the onion and pepper. Turn up the heat and cook for 5 to 6 minutes until browned. Add the thyme and paprika, mix well and remove from the heat. Add the onion and pepper (including the fat) to the potatoes. Mix in the crab meat and season with salt and pepper.  Mix very well, mashing the potato a bit so that the mixture sticks together. Divide the mixture into four 8-ounce portions and shape into 5 inch cakes. Refrigerate until ready to cook.

Fill a deep pan with water for poaching the eggs. Lightly salt the water and add 1 tablespoon white vinegar for each cup of water. Bring to a boil, then lower the heat so that it barely simmers. Heat the oil in a well-seasoned large skillet over medium high heat. Cook the hash"cakes" (they should sizzle when you add them to the pan) for about 5 minutes until the sides are crisp and brown.
Using a spatula, turn the cakes over. If they break when turning, don't worry; just use the spatula to reshape them in the pan.

Meanwhile, break the eggs one at a time into a small bowl and slide each into the poaching liquid. Do this quickly so that all the eggs cook in about the same amount of time. It will take only 2 minutes for a loose poached egg: whites barely set and yolks runny. 

To Serve:  Center each hash cake on a medium plate and, using a slotted spoon, gently place a poached egg on Grind a bit of pepper over each egg and sprinkle the scallions over the entire dish. Serve at once topped with the hollandaise sauce.

Easy Hollandaise Sauce
2 egg yolks
1/4 lemon, juiced
1 pinch salt
1 pinch cayenne pepper
1/4 cup salted butter, melted

Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate. Heat in the microwave for 15-20 seconds and whisk. Makes enough for the dish above.

Note: If the sauce separates after microwaving, just add a splash of water and whisk until combined.

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