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Eggplant Crabmeat and Shrimp CasseroleMain Dishes & Casseroles
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Submitted by Daniel Cheramie
on Sunday, May 04, 2008
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh. They can either be used peeled or with the skin intact.
Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth!
Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground beef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course - as this recipe sure will!
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| Ingredients |
| 2 large eggplant |
1 tbsp salt |
| 1 medium onions diced |
1 bell pepper diced |
| 1/2 cup diced celery |
2 large cloves garlic, minced |
| 1/4 cup olive oil |
1/4 cup lemon juice, freshly squeezed |
| 1 tbsp Worcestershire sauce |
1 tbsp Lea and Perrins, green label |
| 1/4 tsp Creole/Cajun seasoning |
1/2 tsp hot pepper sauce |
| 1 sleeve crackers, crushed for crumbs |
1/4 cup grated Parmesan cheese |
| Salt and cayenne pepper, to taste |
3 eggs beaten |
| 1 pound lump crabmeat |
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained) |
| Seasoned bread crumbs, for topping |
2 tbsp butter melted |
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| | | Directions | | Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes. |
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