Recipe
Crab And Sweet Potato Hash With Vanilla Sabayon
Ingredients
- 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
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE50
- Dish Type: Dessert
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