Eggplant Creole Appetizer With Crab Sauce
From fluffy24 14 years agoIngredients
- Creole Sauce (see link to the recipe below) shopping list
- Creamy crab Sauce: shopping list
- 1/4 cup finely chopped shallot shopping list
- 2 tablespoons flour shopping list
- 1 cup milk shopping list
- 3 tablespoons dry white wine or dry champagne shopping list
- 1/2 teaspoon salt shopping list
- dash creole seasoning shopping list
- dash ground black or white pepper shopping list
- 1 egg yolk, beaten shopping list
- 1 cup lump crabmeat shopping list
- - shopping list
- Fried Eggplant: shopping list
- 1 cup plain fine dry bread crumbs shopping list
- 1/4 cup fresh grated parmesan cheese shopping list
- few sprigs parsley shopping list
- 1/2 teaspoon creole seasoning shopping list
- 1/4 teaspoon salt shopping list
- dash pepper shopping list
- 1 large egg shopping list
- 1 tablespoon milk shopping list
- 1 medium eggplant shopping list
How to make it
- First prepare the Creole Sauce. Set aside.
- Creamy Crab Sauce:
- In a medium saucepan, melt 4 tablespoons butter over medium-low heat. Add the shallot and cook until tender. Stir in flour and cook for 2 minutes longer. Whisk in the milk until smooth. Cook the mixture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 teaspoon salt, and dash of Creole seasoning and the pepper. In a small bowl or measuring cup, whisk egg yolk. Whisk in about 1/2 cup of the hot mixture, then return to the saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set aside
- Fried Eggplant:
- If desired, peel eggplant. Slice eggplant in 1/4-inch rounds; set aside.
- In a food processor, combine the bread crumbs, Parmesan cheese, parsley, and 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt, and a dash of pepper. Process until fine; pour into a shallow bowl or plate.
- In a small bowl, whisk 1 egg with 1 tablespoon milk.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, dip an eggplant slice in the egg mixture, then dip the slice in bread crumbs, turning to coat well. Put in the skillet. Repeat with several more slices until skillet is full. Turn as the slices brown and continue cooking until both sides are nicely browned. Remove to paper towels and repeat with remaining slices, adding more oil to pan as necessary.
- On each appetizer plate, spoon some of the Creole sauce; place 2 slices of eggplant on the sauce, then top with some of the crab sauce.
- Makes about 8 servings.
People Who Like This Dish 3
- ttaaccoo Buffalo, NY
- petunia97 Gonzales, LA
- victoriaregina USA, VA
- fluffy24 Cranston, RI
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The Rating
Reviewed by 2 people-
YES! it Does sound Fabulous!! thank you for posting. 55555555555555555555
ttaaccoo in Buffalo loved it -
Saved, flagged and a very high 5.
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