"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp, Crabmeat, and Eggplant Casserole Recipe

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This recipe for Shrimp, Crabmeat, and Eggplant Casserole, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Wednesday, January 4, 2006


10 eggplants
bell pepper
1 stick butter
1 bag frozen shrimp
1 lb. crabmeat
green onion
sm. loaf French bread
red pepper

Peel and boil eggplant until tender. Saute onion, bell pepper, celery, and garlic in butter until soft. Add cooked shrimp, eggplant, red pepper, crabmeat, green onion, parsley, and enough bread for your desired consistency. Mix well and bake at 350 until hot - about 20 minutes.




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