Careme

Ingredients

• Whole Cooked Dungeness Crab 1 lb $11.99/lb
• Organic Green Asparagus 3/4 lb $4.99/lb
• Organic Yukon Gold Potatoes 1 lb $3.99/3 lb
• Shallots 1 large shallot $3.99/lb
• Fresh Organic Lemons - Each 1 lemon $0.99 each
• Parsley 2 tablespoons chopped $1.29 each
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
• Eggs 4 large
• Olive oil 1 1/2 tablespoons
• Butter 1 tablespoon
• Kosher salt 3/4 teaspoon, divided
• Black pepper 1/2 teaspoon
• Smoked paprika 1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Bring a small saucepan of water to a gentle simmer for the eggs.
2. Pick 1 pound cooked Dungeness crab and remove the meat from the shell, checking carefully for bits of shell. You should have roughly 6 to 8 ounces crab meat. Cut 1 pound Yukon Gold potatoes into 1/2-inch dice. Trim 3/4 pound asparagus and cut the spears into 2-inch pieces. Finely mince 1 large shallot and 2 garlic cloves. Chop 2 tablespoons parsley. Zest the 1 lemon and cut it into wedges.
3. Toss the 1 pound diced Yukon Gold potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Spread on a sheet pan and roast for 20 minutes, stirring once halfway through, until browned and nearly tender.
4. While the potatoes roast, gently lower 4 large eggs into the simmering water and cook for 6 1/2 to 7 minutes for jammy centers. Transfer the eggs to cold water, then peel carefully.
5. Heat a large skillet over medium heat. Add the remaining 1/2 tablespoon olive oil and 1 tablespoon butter. Add the minced 1 large shallot and 2 garlic cloves and cook for 1 minute. Add the 3/4 pound asparagus pieces, a pinch of kosher salt, and a few grinds of black pepper. Sauté for 3 to 4 minutes until bright green and just tender.
6. Add the roasted 1 pound potatoes to the skillet and toss with the asparagus. Fold in the picked crab meat, the lemon zest, and 1 tablespoon lemon juice very gently so the crab stays in attractive chunks. Warm for 1 minute only; do not over-stir.
7. Spoon the crab-potato-asparagus hash onto warm plates, creating a loose mound rather than flattening it. Halve the 4 jammy eggs and nestle 2 halves on each plate with the yolks facing up. Finish with the 2 tablespoons chopped parsley and a squeeze of lemon from the wedges for a glossy, bright finish.
8. Optional wine pairing: sparkling wine is the most versatile and celebratory choice with crab, while lean Chardonnay also works beautifully.