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Eggplant, Crabmeat Casserole


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  • 1 large eggplant
  • 1 large onion chopped
  • 1 pound fresh cleaned shrimp
  • 1/4 stick margarine
  • 1 cup bread crumbs
  • 1 cup crab meat cooked
  • Creole seasoning to taste


Servings 1


Step 1

Peel, cut, and dice eggplant and soak in seasoned water. Cook onion in margarine until wilted. Add raw shrimp and continue cooking over medium heat until onion browns slightly. Add eggplant and cook slowly until very tender. Add crab meat and most of the bread crumbs. Moisten these and mix well. Cook over low heat to dressing consistency. Put in a casserole dish, sprinkle with bread crumbs and bake at 350 F until lightly brown.


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