Eggplant And Crab Creole Recipe

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Eggplant And Crab Creole

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Category: Seafood

6 Servings
By: Unknown

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Ingredients:

1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter or margarine
2 cups cooked rice
2 slices bread
1/3 cup milk or water
6 to 8 ounces crab meat
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 small clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Paprika for garnish

Instructions:

Cook eggplant in boiling water 5 minutes; drain.

Cook celery, onion and green pepper in butter until soft but not brown. Combine with rice in large mixing bowl.

Soak bread in milk; crumble. Add to rice mixture. Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well. Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika. Bake at 375 degrees 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.

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