Maryland Crab Stuffed Eggplant

Maryland Crab Stuffed Eggplant

Ingredients:

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


Directions:

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.

Maryland Crab Meat Au Gratin

Maryland Crab Meat Au Gratin

Ingredients:

1-1/2 pounds backfin crab meat

1 cup breadcrumbs

3 tablespoons melted butter

Curry Sauce:

3 cups milk

4 tablespoons butter

pinch of curry powder

1 cup all-purpose flour

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

dash of Angostura bitters

Directions:

Prepare the Curry Sauce. Scald milk in a medium saucepan, keep warm. Heat butter and curry powder in a large, heavy saucepan over medium-low heat until curry is fragrant, 1 to 2 minutes. Do not boil or curry will burn.

Add flour and stir for 3 minutes. Slowly blend in hot milk. Add Worcestershire sauce, salt and Angostura bitters. Increase heat and bring to a boil, stirring. Reduce heat to low and cook for 5 minutes, stirring occasionally.

Preheat broiler. Butter six small gratin dishes. Combine crab meat and Curry Sauce. Divide among prepared dishes.

Combine breadcrumbs and melted butter in a small bowl. Sprinkle evenly over the crab meat and broil until crumbs are golden brown.

Serves 6.