Eggplant Creole Appetizer With Crab Sauce Recipe 435

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.

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

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.

Steps:

• Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any! These are so good!