My guilty pleasure is Food Network’s Worst Cooks in America, a show where the worst cooks in the country are taught how to cook by two celebrity chefs (this past season it was Bobby Flay and Anne Burrell).
Every time I watch this show, I’m always flabbergasted by where these worst cooks start and where they end up. Thinking back to the beginning, I instantly recall a harried cook running around the kitchen yelling “WHY ISN’T THE TU-FU (tofu) MELTING??!?!?! THE TUFU JUST ISN’T MELTING!!!” Or I recall Anne Burrell scolding one of her contestants for trying to make Vanilla Fried Chicken work more than one time.
By the end, one of the finalists made this, Crab Stuffed Sweet Potato Cannelloni. Impressive stuff, huh?
Instead of noodles, you make the cannelloni rolls from thinly sliced sweet potato. A mandolin is essential for this, to get the slices super thin:
You boil the sweet potato slices for 3 minutes until tender. Lay them out to cool, and in the meantime prepare the crab salad mixture, full of crisp apple pieces, chives, crushed red pepper, mustard, and mayo:
Spoon big scoops of crab into each sweet potato slice:
Start rolling up the sweet potato to enclose the crab salad:
Set up the cannelloni so the seam is facing down:
Drizzle with extra virgin olive oil, and extra apples and chives. Enjoy!
- 1 large sweet potato
- 8 oz lump crab meat
- 1/4 cup brunoised apple (julienned apple cut into small diced squares)
- 1 scallion, chopped
- 2 tbsp chopped chives
- 1/8 tsp red pepper flakes
- 1 tsp stone ground mustard
- 1 tbsp mayonnaise
- salt and pepper
- extra virgin olive oil
- Peel and thinly slice the sweet potato using a mandolin. Boil the sweet potato slices in salted boiling water for about 4 minutes until tender but not mushy. This part is a little tricky, if you overcook them (or undercook them) the slices will break. Drain and let the sweet potato slices cool.
- Prepare the crab salad by mixing the crab meat, brunoised apple, scallion, chives, red pepper flakes, mustard, and mayonnaise. Season with salt and pepper to taste.
- Place small spoonfuls of crab into each sweet potato slice and roll it up. Serve with a drizzle of olive oil and extra apples and chives. Enjoy!
Recipe adapted from Anne Burrell.