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  • Crab Stuffed Eggplant

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    Crab Stuffed Eggplant
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Eggplant (about 1 1/2 lbs.)
    • 1/2 c. bread crumbs
    • 5 1/2 Tbsp. butter (divided use)
    • 1/4 c. green onion
    • 1/4 c. Parmesan cheese
    • 2 Tbsp. minced parsley
    • 1 lb regular crab meat
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1/2 c. Hellmann's mayonnaise
    • 1 Tbsp. flour
    • 1/2 c. cream
    • 1 Tbsp. Worcestershire sauce

    Directions

    1. Preparation Instructions:Boil eggplant in water for 15 min. Drain and when cold sufficient to handle, cut lengthwise and carefully remove pulp, leaving a shell 1/4 inch thick. Chop the pulp and reserve. Arrange the shells in a shallow baking dish. Stuffing: Brown the bread crumbs in 1 Tbsp. of butter. Mix with Parmesan cheese. In skillet, heat 4 Tbsp. of butter. Add in scallion and parsley, and saute/fry' for 2 min. Add in remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra min. Pile this filling into the eggplant shells. Sprinkle with the bread crumb-cheese mix, and dot each portion with 1 tsp. of butter. Bake in 400 degree oven for 20 min.

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