Crab Stuffed Eggplant

Ingredients:
• 1 Eggplant (about 1 1/2 lbs.)
• 1/2 cup of bread crumbs
• 5 1/2 Tablespoons of butter
• 2 Tablespoons of chopped parsley
• 1 pound of regular crab meat
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/2 cup of Hellman's mayonnaise
• 1 Tablespoon of flour
• 1/2 cup of cream
• 1 Tablespoon of Worcestershire sauce

Preparation Instructions:

Boil eggplant in water for 15 minutes. Drain and when cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell 1/4 inch thick. Chop the pulp and reserve. Arrange the shells in a shallow baking dish. Stuffing: Brown the bread crumbs in 1 Tablespoon of butter. Mix with Parmesan cheese. In skillet, melt 4 Tablespoon of butter. Add scallion and parsley, and saute' for 2 minutes. Add remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra minutes. Pile this filling into the eggplant shells. Sprinkle with the bread crumb-cheese mixture, and dot each portion with 1 teaspoon of butter. Bake in 400 degree oven for 20 minutes.

» This recipe is acredited to Mrs. Becky Blizzard of Crisfield, Md. and was 2nd Place Winner in the 1976 Crab Cooking Contest in Crisfield, Md.

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