Crab & sweet potato hash with vanilla sabayon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | fresh corn ear; shucked | |
| 1 | (or 1/2 cup frozen corn kernels) | |
| ⅓ | cup | chopped green bell pepper |
| ⅓ | cup | chopped red bell pepper |
| ¼ | cup | chopped onion |
| ¼ | cup | chopped celery |
| ½ | cup | grated sweet potato |
| ⅓ | cup | julienne leeks; white part only, carefull |
| 1.00 | pounds | lump crabmeat; carefully picked |
| 1 | over | |
| 1.00 | tablespoon | minced garlic |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | teaspoon | bayou blast; see * note |
| 1.00 | recipe vanilla bean sabayon; see * note | |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Vanilla Bean Sabayon” recipes which are included in this collection.
In a large nonstick skillet heat oil over medium heat. Saute corn, bell peppers, onion, celery, sweet potato, and leeks until slightly soft, 4 to 5 minutes. Stir in garlic and season to taste with salt, pepper and Bayou Blast. Gently fold in crabmeat, taking care not to break up lumps, and cook 2 minutes, until heated through. To serve, divide hash among 4 plates, spoon a dollop of Vanilla Bean Sabayon over hash, and sprinkle rims of plates with Creole seasoning. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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