Oven-Crispy Smashed Potatoes with Dungeness Crab, Leek & Mushroom Cream

Pacific Northwest comfort with a bistro vibe: sweet Dungeness crab folded into a silky leek–mushroom cream sauce, then piled over crisp-skinned smashed potatoes. It’s cozy, special, and still weeknight-fast.

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Ingredients

Wild-Caught Whole Fresh Dungeness Crab about 1 lb (meat picked from whole crab) or ~8 oz picked crab meat $18.99/lb
Organic Yellow Potatoes 1 lb, small/medium $2.49/lb
Organic Leeks 1 large leek (about 8 oz), cleaned and thin-sliced $5.49/lb
Simple Truth Organic® Sliced White Mushrooms 8 oz, sliced (or buy whole and slice) $3.99 (8 oz)
Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
Butter 2 tbsp, divided
Olive oil 2 tbsp, divided
Heavy cream 1/2 cup
Dry white wine or seafood stock 1/4 cup
Lemon 1/2 lemon (zest + 1 tbsp juice)
Dijon mustard 1 tsp
Fresh dill (optional but great) 1 tbsp, chopped $2.79 (0.5 oz)
Salt and black pepper to taste
Red pepper flakes (optional) pinch

Instructions

Prep: Pick crab meat from about 1 lb whole Dungeness crab (or measure ~8 oz picked crab). Keep the best lumps whole; refrigerate. Zest 1/2 lemon and squeeze 1 tbsp juice. Thin-slice 1 cleaned leek and slice 8 oz mushrooms. Mince 2 garlic cloves.
Stove: Boil 1 lb yellow potatoes in salted water until just tender, 12–15 minutes. Drain well and let steam-dry 2 minutes.
Oven: Heat oven to 450°F. Toss drained potatoes with 1 tbsp olive oil, 1 tbsp melted butter, 1/2 tsp salt, and pepper. Spread on a sheet pan and smash each potato flat with a cup. Roast until crisp and browned, 18–22 minutes.
Stove: While potatoes roast, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Add sliced mushrooms with a pinch of salt; cook until browned and their liquid evaporates, 6–8 minutes.
Stove: Add sliced leek and cook until soft and sweet, 3–4 minutes. Add minced garlic and a pinch of red pepper flakes; cook 30 seconds.
Stove: Deglaze with 1/4 cup white wine (or stock). Simmer 1–2 minutes. Stir in 1/2 cup heavy cream and 1 tsp Dijon; simmer gently until slightly thickened, 2–3 minutes. Season with salt and pepper.
Stove (gentle): Add crab meat, lemon zest, and 1 tbsp lemon juice; warm just until heated through, 1–2 minutes (don’t boil—keeps crab tender). Stir in 1 tbsp chopped dill if using.
Serve: Plate crispy smashed potatoes and spoon crab–leek–mushroom cream over the top. Finish with extra black pepper and a little more lemon zest if you like.

Health notes: ~850–950 kcal per serving (depends on cream/butter). Indulgent but high-quality protein; add a side salad if you want more fiber and balance. Lighten by using half-and-half instead of heavy cream and reducing butter.

Drink pairing: This is rich, sweet, and oceanic—go bright, not oaky. - Best match: dry, high-acid white with citrus/mineral (cuts cream; lifts crab sweetness). - Local WA pick: Chateau Ste. Michelle “Dry Riesling” (Columbia Valley) or their “Unoaked Chardonnay.” - If you want something extra crisp: WA-method sparkling (Brut) works beautifully. Serve well-chilled (45–50°F).

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