Maryland Crab Stuffed Eggplant

Maryland Crab Stuffed Eggplant

Maryland Crab Stuffed Eggplant


1 Eggplant, about 1 lb.

1 cup of bread crumbs

5  Tablespoons of butter

2 Tablespoons of chopped parsley

1 pound of lump crab meat

1/8 teaspoon of salt

1/8 teaspoon of pepper

1 cup of Hellman's mayonnaise

1 Tablespoon of flour

1 cup of cream

1 Tablespoon of Worcestershire sauce


Boil eggplant for 15 minutes. Drain.

When cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell ?-inch thick. Chop the pulp and reserve.

Arrange the eggplant shells in a shallow baking dish.

Brown the bread crumbs in 1 Tablespoon of butter. Mix with Parmesan cheese. In skillet, melt 4 Tablespoon of butter. Add scallion and parsley. Saut? for 2 minutes. Add remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra minutes.

Pile filling into the eggplant shells. Top with the bread crumb-cheese mixture, and dot each portion with 1 teaspoon of butter.

Bake in 400 degree oven for 20 minutes.

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