Eggplant Crabmeat And Shrimp Casserole
From jencathen 15 years ago
- 30 minutes to make
- Serves 8
Yummy casserole that I usually make a lot in the fall.
Ingredients
- 2 large eggplant shopping list
- 1 tbsp salt shopping list
- 1 medium onions diced 1 bell pepper diced shopping list
- 1/2 cup diced celery shopping list
- 2 large cloves garlic, minced shopping list
- 1/4 cup olive oil shopping list
- 1/4 cup lemon juice, freshly squeezed shopping list
- 1 tbsp worcestershire sauce shopping list
- 1 tbsp Lea and Perrins, green label shopping list
- 1/4 tsp Creole/cajun seasoning shopping list
- 1/2 tsp hot pepper sauce shopping list
- 1 sleeve crackers, crushed for crumbs shopping list
- 1/4 cup grated parmesan cheese shopping list
- salt and cayenne pepper, to taste shopping list
- 3 eggs beaten shopping list
- 1 pound lump crabmeat shopping list
- 1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained) shopping list
- seasoned bread crumbs, for topping shopping list
- 2 tbsp butter melted shopping list
How to make it
- 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.
The Rating
Reviewed by 6 people-
sounds interesting & good!
jett2whit
in Union City loved it
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Yummy! Crabmeat, shrimp and eggplant - what could be better!
juels
in Clayton loved it
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Yum!! My mouth is watering.... ;-)~~~ Jim
jimrug1
in Peoria loved it
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