Crab And Sweet Potato Hash With Vanilla Sabayon Recipe - Cooking Index
Crab And Sweet Potato Hash With Vanilla Sabayon Recipe - Cooking Index
| 1 tablespoon | Olive oil | |
| 1 | Fresh corn ear - 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 | Julienne leeks, white part only - carefully rinsed | |
| 1 lb | Lump crabmeat - carefully picked | |
| Over | ||
| 1 tablespoon | Minced garlic | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | Bayou Blast - see * Note | |
| 1 x | 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.