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Ingredientes
- 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
Direcciones
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 32 | 48% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 167mg | 5% |
| Total Carbs 8.29g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.6g | 2% |
| Protein 1.23g | 2% |
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