The Crab PlaceContact UsView CartTrack OrderLog InShippingCrab cakes  
Shop Now
Product Search
Find what you need fast.
Sending Gifts Gift Cards
Sign Up & Save
Get super deals and discounts available only
from our e-newsletter.
Maryland with Pride logo Recipes
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
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.

Find Another Recipe
Search Recipes:   
Find more great recipes and reviews on Facebook
Crab & Cruise
You're Invited!
Crab Feast and
Bay Cruise
Full Menu
Live Entertainment
Tickets go fast!
100% Satisfaction Guaranteed
It's Why So Many Trust Us for Fantastic Seafood