Eggplant Royale Border Cafe Food
CRAB STUFFED EGGPLANT ROYALE
Make and share this Crab Stuffed Eggplant Royale recipe from Food.com.
Provided by Witch Doctor
Categories Crab
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
- When soft, remove from heat and cool in cool water.
- When cool, cut the eggplants in half and scrape the eggplant out.
- Be careful not to tear the skin.
- Sauté the onions, celery and bell peppers in butter until soft.
- Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
- Add shrimp and cook for about 5 minutes.
- Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
- Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
- Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
- Bake in a 350 degree F oven for about 25 minutes.
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