• Crab And Sweet Potato Hash With Vanilla Sabayon

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    • 1 Tbsp. Extra virgin olive oil
    • 1 x Fresh corn ear shucked (or possibly 1/2 c. frzn corn kernels)
    • 1/3 c. Minced green bell pepper
    • 1/3 c. Minced red bell pepper
    • 1/4 c. Minced onion
    • 1/4 c. Minced 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 Tbsp. Chopped garlic Salt to taste Freshly-grnd black pepper to taste
    • 1 tsp Bayou Blast see * Note
    • 1 x recipe Vanilla Bean Sabayon see * Note


    1. In a large nonstick skillet heat oil over medium heat. Saute/fry corn, bell peppers, onion, celery, sweet potato, and leeks till slightly soft, 4 to 5 min. Stir in garlic and season to taste with salt, pepper and Bayou Blast. Gently mix in crabmeat, taking care not to break up lumps, and cook 2 min, till heated through.
    2. To serve, divide hash among 4 plates, spoon a dollop of Vanilla Bean Sabayon over hash, and sprinkle rims of plates with Creole seasoning.
    3. This recipe yields 4 servings.

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