| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Cajun | Cajun, Eggplant, Shrimp | 1 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 8 | oz | Shrimp, 40-50 count |
| 8 | oz | Claw crabmeat |
| 1 | qt | Heavy whipping cream |
| 4 | oz | Parmesan cheese |
| 8 | oz | Butter |
| 1 | Lemon, juice of | |
| All-purpose flour | ||
| Eggwash | ||
| Breadcrumbs | ||
| Cajun seasoning | ||
| 1 | inch ovals. Panee this by dipping eggplant first i, inch ovals. Panee this by dipping eggplant first in white |
INSTRUCTIONS
1997 To prepare the eggplant, first peel and slice from top to bottom in flour, followed by eggwash, then into bread crumbs. Deep fry until golden brown; place on plate. To prepare cream sauce, reduce butter and heavy whipping cream in saucepan over medium heat until thickened. Add lemon juice. To finish the dish, boil shrimp in your favorite Cajun seasoning, drain and mix with crabmeat. Place mix of crabmeat and shrimp on top of eggplant and sprinkle with Parmesan cheese. Spoon lemon cream sauce over top. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu <recipelu@geocities.com> on Dec 30,
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