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Crab And Sweet Potato Hash With Vanilla Sabayon

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1   Fresh corn ear - shucked
  (or 1/2 cup frozen corn kernels)
1/3 cup 48g / 1.7ozChopped green bell pepper
1/3 cup 48g / 1.7ozChopped red bell pepper
1/4 cup 15g / 0.5ozChopped onion
1/4 cup 27g / 1ozChopped celery
1/2 cup 118mlGrated sweet potato
1/3 cup 78mlJulienne leeks, white part only - carefully rinsed
1 lb 454g / 16ozLump crabmeat - carefully picked
  Over
1 tablespoon 15mlMinced garlic
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlBayou Blast - see * Note
1   Vanilla Bean Sabayon - see * Note

Recipe Instructions

* 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

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