This is my version of the recipe my friend posted. I substituted crawfish for shrimp.
Eggplant, Crawfish & Crab Casserole
I divided the recipe into two dishes since there are only two of us. The one on the right has the cracker crumbs and was baked right away. The one on the left was covered and went into the freezer.
Eggplant, Crabmeat, & Shrimp Casserole
2 eggplants
1 medium onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, seeded and chopped (leave out if you don’t want spicey)
1 stick butter
1/4 cup lemon juice
1 T. Worcestershire sauce
1 T. cajun seasoning (Tony Chachere’s or Ball’s)
1-1/2 sleeves Ritz crackers, crushed
1/4 c. Parmesan cheese, grated
salt to taste
3 eggs, beaten
8 oz. lump crabmean
1 pound raw shrimp, peeled and deveined
Directions:
Peel the eggplant and cut into 1 inch cubes. Boil in salted water til tender, about 5 minutes. Drain in colander, then spread on paper towels to absorb excess liquid.
Melt the butter in a skillet. Saute the onion, bell pepper, celery, garlic and jalapeno pepper.
Add vegetables to the eggplant. Stir in lemon juice, Worcestershire, cajun seasoning, 1 cup cracker crumbs, Parmesan cheese, and salt. Stir in beaten eggs. Stir in seafood.
Pour into greased casserole. Top with remaining crushed Ritz crackers.
Bake at 350º for about 40 minutes.
Judy H says
Thank you for sharing! It sounds great!
Marilyn Smith says
Thanks! Can’t wait to try this. It sounds just wonderful!.
AngieG9 says
Senior Citizens day at Krogers. This looks delicious and I can’t wait to try it. Must be because I’m hungry right now, because I’ll probably substitute tuna for the crab. I don’t really like the sweet taste of crab or lobster, prefer my seafood to taste more like fish.
Janet Hobbs says
I was in the mood for something different from what is usual for us. This recipe was really great! Thank you for posting it.
quiltygirl1 says
That looks divne!
Nancy Angerer says
The recipe looks good. Thanks for sharing. I can’t help but smile when I think of an eggplant. Years and years ago we were friends with a young man from India (we lived in a college town and have many wonderful memories of our International friends). Anyway, this young man wanted to prepare an Indian meal for us, but he had no kitchen in his graduate dorm. So he bought the ingredients and came to our house to cook. One of the dishes required the eggplant be baked and then it would be put in a tomato based sauce which was cooking on top of the stove. Well the eggplant exploded. The sides of the oven went out and the door opened and closed — we had eggplant hanging from the oven racks, but we just scraped the eggplant into the sauce and he kept cooking. We all had a really good laugh over it.