Ingredients

• 2 tablespoons vegetable or olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 (16 ounce) can crab (preferably claw), picked over
• 1 1/2 pounds starchy potatoes (such as Idaho), cut into 1/2-inch dice
• 2 tablespoons vegetable or olive oil
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon Old Bay ™ Seasoning
• 2 tablespoons chopped fresh basil (or parsley)
• 2 tablespoons water
• Salt and freshly ground black pepper

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Instructions

1. Heat 2 tablespoons oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and crab as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and crab; cook, stirring often, until golden brown, 4 to 6 minutes. Meanwhile, dice potatoes and toss with remaining oil. Transfer crab mixture to a bowl and reserve.
2. Add potatoes to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, Old Bay(tm) Seasoning, fresh basil and 2 tablespoons of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
3. Return reserved crab mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.