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Crab Stuffed Eggplant
  • 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
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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