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


Send feedback