Eggplant, Crabmeat and Shrimp Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 eggplants 1 Tbsp salt 1 medium onion, 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 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 lb lump crabmeat 1/2 lb boiled or steamed shrimp, peeled seasoned bread crumbs, for topping 2 Tbsp butter, melted
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Directions: |
Directions:Peel and dice eggplant into 1" cubes. Boil in enough water to cover with 1 Tbsp 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 & Perrins, Creole seasoning, hot 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 350º for 25 to 30 minutes. |
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Personal
Notes: |
Personal
Notes: Dan claimed he didn't like eggplant and I didn't tell him till after that this dish had eggplant in it. He really liked it. Maybe changing his mind about eggplant??
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