Eggplant, Crabmeat and Shrimp Casserole Recipe

Eggplant, Crabmeat and Shrimp Casserole

Recipe provided by Maryann Monsour

Time

• Preparation time: 20 minutes
• Cooking time: 30 minutes
• Total time: 50 minutes

Ingredients

• 2 eggplants
• 1 tablespoon salt
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1/2 cup chopped celery
• 2 large garlic cloves, minced
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Lea & Perrins, green label
• 1/4 teaspoon Creole seasoning
• 1/2 teaspoon hot pepper sauce
• 1 sleeve crackers, crushed into crumbs
• 1/4 cup grated Parmesan cheese
• Salt and cayenne pepper, to taste
• 3 eggs, beaten
• 1 pound lump crabmeat
• 1/2 pound cooked (boiled or steamed) shrimp, peeled (or substitute 6-ounce canned shrimp, drained)
• Seasoned bread crumbs, for topping
• 2 tablespoons melted butter

Instructions

1. Peel eggplants and cut into 1-inch cubes. Boil them in salted water (1 tablespoon salt) until tender, about 5 minutes. Drain thoroughly and set aside.
2. Saut onion, bell pepper, celery, and garlic in olive oil until completely softened. Combine the sauted vegetables with the eggplant.
3. Stir in lemon juice, Worcestershire sauce, Lea & Perrins, Creole seasoning, hot pepper sauce, 1 cup cracker crumbs, Parmesan cheese, salt, and cayenne pepper. Add the beaten eggs and mix well.
4. Carefully fold in the seafood. Transfer mixture into a greased casserole dish.
5. Sprinkle the top with bread crumbs and drizzle with melted butter. Bake at 350F for 25 to 30 minutes.

This recipe was shared by a show viewer or guest who may not be a professional chef and has not been formally tested for home cooking.