Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 Fresh corn ear - shucked (or 1/2 cup frozen corn kernels)

  3. 1/3 cup 48g / 1.7oz Chopped green bell pepper

  4. 1/3 cup 48g / 1.7oz Chopped red bell pepper

  5. 1/4 cup 15g / 1/2oz Chopped onion

  6. 1/4 cup 27g / 1oz Chopped celery

  7. 1/2 cup 118ml Grated sweet potato

  8. 1/3 cup 78ml Julienne leeks, white part only - carefully rinsed

  9. 1 lb 454g / 16oz Lump crabmeat - carefully picked Over

  10. 1 tablespoon 15ml Minced garlic Salt - to taste Freshly-ground black pepper - to taste

  11. 1 teaspoon 5ml Bayou Blast - seeNote

  12. 1 Vanilla Bean Sabayon - seeNote

Instructions Jump to Ingredients ↑

  1. 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.


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