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Crab and Sweet Potato Hash with Vanilla Sabayon

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, C, E, P
    MineralsNatrium, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 Tbsp olive oil

    2. 1 lb lump crabmeat, carefully picked over for shells and cartilage

    3. 1 ear fresh corn, shucked or 1/2 cup frozen corn kernels

    4. 1/3 cup chopped green bell pepper

    5. 1/3 cup chopped red bell pepper

    6. 1/4 cup chopped onion

    7. 1/4 cup chopped celery

    8. 1/2 cup grated sweet potato

    9. 1/3 cup julienned leeks, white part only, carefully rinsed of all sand and dirt

    10. 1 Tbsp minced garlic

    11. Salt and pepper

    12. 1 tsp Creole seasoning, plus extra for sprinkling

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Yield : 4 Servings

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