Crab & sweet potato hash with vanilla sabayon

Yield: 4 servings

Measure 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

* 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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