Crab Stuffed Eggplant Royale Recipes

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.

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

Steps:

• Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
• Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
• Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.