Crab And Sweet Potato Hash with Vanilla Sabayon

• 1 tb Olive oil
• 1 Fresh corn ear; shucked
• (or 1/2 cup frozen corn kernels)
• 1/3 c Chopped green bell pepper
• 1/3 c Chopped red bell pepper
• 1/4 c Chopped onion
• 1/4 c Chopped celery
• 1/2 c Grated sweet potato
• 1/3 c Julienne leeks; white part only, carefully rinsed
• 1 lb Lump crabmeat; carefully picked
• Over
• 1 tb Minced garlic
• Salt; to taste
• Freshly-ground black pepper; to taste
• 1 ts Bayou Blast; see * Note
• 1 Recipe Vanilla Bean Sabayon; see * Note

Instructions

1. 1

   * Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Vanilla Bean Sabayon” recipes which are included in this collection.

2. 2

   In a large nonstick skillet heat oil over medium heat.

3. 3

   Saute corn, bell peppers, onion, celery, sweet potato, and leeks until slightly soft, 4 to 5 minutes.

4. 4

   Stir in garlic and season to taste with salt, pepper and Bayou Blast.

5. 5

   Gently fold in crabmeat, taking care not to break up lumps, and cook 2 minutes, until heated through.

6. 6

   To serve, divide hash among 4 plates, spoon a dollop of Vanilla Bean Sabayon over hash, and sprinkle rims of plates with Creole seasoning.

7. 7

   This recipe yields 4 servings.