Crab And Sweet Potato Hash With Vanilla Sabayon

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Fresh corn ear - shucked
		(or 1/2 cup frozen corn kernels)
1/3 cup	48g / 1.7oz	Chopped green bell pepper
1/3 cup	48g / 1.7oz	Chopped red bell pepper
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1/2 cup	118ml	Grated sweet potato
1/3 cup	78ml	Julienne leeks, white part only - carefully rinsed
1 lb	454g / 16oz	Lump crabmeat - carefully picked
		Over
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Bayou 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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