Crab And Sweet Potato Hash With Vanilla Sabayon

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.