| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Essnce03 | 4 | Servings | |
INGREDIENTS
| 1 | T | 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 | T | Minced garlic |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | t | Bayou Blast, see * Note |
| 1 | Recipe Vanilla Bean Sabayon | |
| see * Note |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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. Recipe 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 Formatted for MasterCook
by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 278
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 1149.9mg
Potassium: 261.1mg
Carbohydrates: 53.4g
Fiber: 5.8g
Sugar: 3.8g
Protein: 8.5g