Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Crab And Sweet Potato Hash With Vanilla Sabayon

  • Yield: 4 servings


  • 1 Tbsp olive oil
  • 1 lb lump crabmeat, carefully picked over for shells and cartilage
  • 1 ear fresh corn, shucked or 1/2 cup frozen corn kernels
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup grated sweet potato
  • 1/3 cup julienned leeks, white part only, carefully rinsed of all sand and dirt
  • 1 Tbsp minced garlic
  • Salt and pepper
  • 1 tsp Creole seasoning, plus extra for sprinkling


  • In a large nonstick skillet heat oil over medium heat. sauté bell peppers, onion, celery, sweet potato, leeks and corn until slightly soft, 4 to 5 minutes. Stir in garlic and season to taste with salt, pepper and Creole seasoning. 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 sabayon over hash, and sprinkle rims of plates with Creole seasoning.