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Crab And Sweet Potato Hash With Vanilla Sabayon

  • Yield: 4 servings


  • 1 Tbsp olive oil
  • 1 lb lump crabmeat, carefully picked over for shells and cartilage
  • 1 ear fresh corn, shucked or 1/2 cup frozen corn kernels
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup grated sweet potato
  • 1/3 cup julienned leeks, white part only, carefully rinsed of all sand and dirt
  • 1 Tbsp minced garlic
  • Salt and pepper
  • 1 tsp Creole seasoning, plus extra for sprinkling


  • 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.

Recipe Details