Eggplant Crabmeat and Shrimp Casserole

8 servings Prep: 20 m Cook: 40 m Total: 1 h Intermediate
5.0/5 (2)
Eggplants 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! This Louisiana-style casserole combines lump crabmeat, shrimp, and tender eggplant with the trinity of onions, celery, and bell pepper for a rich, satisfying dish.

Ingredients

8 servings
  • 2 large eggplants
  • 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
  • Seasoned bread crumbs, for topping
  • 2 tbsp butter melted

Step-by-Step Instructions

  1. 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.
  2. Sauté onion, bell pepper, celery, and garlic in olive oil until very tender, about 8-10 minutes. 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.
  3. Place mixture in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes until golden brown and bubbly.

Common Problems and Solutions

Q: Why is my casserole watery?

A: Make sure to drain the boiled eggplant very well after cooking - eggplant holds a lot of water. Press it gently with a spoon or let it sit in a colander for a few minutes to release excess moisture.

Q: Can I prepare this ahead of time?

A: Yes, you can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add an extra 5-10 minutes to the baking time if baking from cold.

Q: How do I keep the crabmeat from breaking up?

A: Fold the crabmeat in gently at the very end and avoid over-mixing. Lump crabmeat is delicate, so use a light hand to preserve those nice chunks.

Tips and Techniques

Pick through the lump crabmeat carefully for any shell fragments before adding to the casserole. When folding in the seafood, use a gentle motion to keep the crabmeat in nice chunks rather than shredding it throughout the mixture.

Ingredient Substitutions

  • lump crabmeat: claw crabmeat or imitation crab
  • fresh shrimp: 6 ounce can drained shrimp
  • Lea and Perrins green label: additional Worcestershire sauce
  • sleeve of crackers: panko bread crumbs or crushed saltines

Equipment Needed

  • Large pot for boiling eggplant
  • Large skillet for sautéing vegetables
  • 9x13-inch casserole dish or similar baking dish
  • Mixing bowls

Historical Context

Eggplant casseroles became popular in Louisiana as a way to stretch expensive seafood further during lean times, while still creating a dish worthy of Sunday dinner or special occasions.