Crab Eggplant Recipes

EGGPLANT CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)

Steps:

• PREPARATION: First prepare the Creole Sauce. Set aside. Creamy Crab Sauce: In a medium saucepan, melt 4 TBS 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 misture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 tsp 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 saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set Aside. 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.

CRAB STUFFED EGGPLANT ROYALE

Steps:

• Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
• When soft, remove from heat and cool in cool water.
• When cool, cut the eggplants in half and scrape the eggplant out.
• Be careful not to tear the skin.
• Sauté the onions, celery and bell peppers in butter until soft.
• Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
• Add shrimp and cook for about 5 minutes.
• Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
• Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
• Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
• Bake in a 350 degree F oven for about 25 minutes.

PASTA WITH CRABMEAT, EGGPLANT AND TOMATO

Steps:

• Set a large pot of water to boil and salt t well.
• Peel the eggplant if desired, then slice off the ends and cut each into three or four long slices.
• Heat the olive oil in a 12-inch nonstick skillet over medium heat.
• Add the eggplant, slice or two at a time, making sure not to add too much at once.
• As each piece browns, turn it; when the other side is brown, remove it from the pan and place on paper towels to drain. Continue until all of the egplant is done.
• Add the garlic and peppers to the oil remaining in the pan and cook, stirring, over medium-high heat until the garlic is fairly brown.
• Remove the garlic and peppers with a slotted spoon and add the tomatoes.
• Cook over medium heat until they begin to liquify, add the basil, and reduce heat to a simmer.
• Begin cooking the pasta.
• When the pasta is just about done, add the crabmeat, salt, pepper, cooked eggplant, and half the parsley to the sauce.
• Drain the pasta, toss it with the sauce, and garnish with the remaining parsley.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

Steps:

• 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.