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Crab Stuffed Eggplant

This recipe was 2nd Place Winner in the 1976 Crab Cooking Contest in Crisfield,MD.

Credited to Mrs. Becky Blizzard of Crisfield, MD.

  • 1 Eggplant, about 1½ lbs.
  • ½ cup of bread crumbs
  • 5½ Tablespoons of butter
  • 2 Tablespoons of chopped parsley
  • 1 pound of regular crab meat
  • ¼ teaspoon of salt
  • ¼ teaspoon of pepper
  • ½ cup of Hellman's mayonnaise
  • 1 Tablespoon of flour
  • ½ cup of cream
  • 1 Tablespoon of Worcestershire sauce

Boil eggplant for 15 minutes. Drain.

When cool enough to handle, cut lenghtwise and carefully remove pulp, leaving a shell ¼-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. Sauté 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.

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