Last year my parents and I ate at the fabulous Blue Water Grill in Union Square, NY, and my dad has been trying to recreate one of the dishes we had there since. Over the holidays, my dad made his creation, and I must say–he nailed it! It was so delicious and easy to prepare! Follow his recipe below for an amazing crab and sweet potato hash that makes a perfect appetizer as well as dinner!
Blue Water Grill‘s Crab and Sweet Potato Hash with Brussels Sprouts
2-3 TBSP Olive Oil
1 Large Sweet Potato, diced
1/2 Cup Carrots, diced
1/2 Cup Onions, diced
1/2 Cup Celery, diced
1/2 Cup Yellow or Orange Pepper, diced
1/2 Cup Frozen Corn
1/2 Cup Frozen Edamame
12-16 oz Lump Crabmeat
1/4 Cup White Wine
Salt and Pepper to taste
Blue Cheese for garnish
In a large skillet heat olive oil over medium heat
Saute sweet potato, carrots, onion, celery, and pepper until slightly soft, 4-5 minutes
Add corn and edamame and cook for 3-5 minutes, covered
Fold in crabmeat and cook 2 minutes until heated through
Season to taste, add wine, and cook another minute
Serve and garnish with blue cheese
This is a healthy, hearty, and yummy meal that is a must make!
Serves: 4 main dish, 6-8 appetizer
Have a great weekend, and as always–stay hungry!