Eggplant Crabmeat Casserole Recipes

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

EGGPLANT, CRABMEAT CASSEROLE RECIPE

Steps:

• Peel, cut, and dice eggplant and soak in seasoned water. Cook onion in margarine until wilted. Add raw shrimp and continue cooking over medium heat until onion browns slightly. Add eggplant and cook slowly until very tender. Add crab meat and most of the bread crumbs. Moisten these and mix well. Cook over low heat to dressing consistency. Put in a casserole dish, sprinkle with bread crumbs and bake at 350 F until lightly brown.

BLANCHE FRANCIS'S EGGPLANT CASSEROLE

Steps:

• Boil eggplants until soft, 10 minutes or less depending on size. Cut in half lengthwise, place flat side down and scrape the skins off with a knife. Chop the meat into 1-inch chunks and drain in a colander.
• Preheat oven to 350 degrees. Heat oil in a pan and saute peppers, onions, celery and garlic together in oil until limp. Add eggplants. Cook over medium heat until most of the moisture is gone. Add shrimps, cook another 10 minutes and remove to a large bowl.
• Fold in crab meat and parsley, cool briefly and fold in 2/3 cup bread crumbs, salt and pepper.
• Spread the mixture in an 8-by-14 dish and cover with the remaining bread crumbs and the paprika. Dot with butter cubes. Bake 80 minutes, or until brown. Serve hot or at room temperature.

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.