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.
Yield: 4 Servings