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Eggplant, Crabmeat and Shrimp Casserole Recipe

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This recipe for Eggplant, Crabmeat and Shrimp Casserole is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
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.
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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