Shrimp-crabmeat Stuffed Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Meats | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | Size eggplants | |
| 1/2 | c | Onions, chopped fine |
| 1/2 | c | Celery, chopped fine |
| 1/2 | c | Bell pepper, chopped fine |
| 2 | Eggs | |
| 4 | T | Margarine |
| 4 | Cloves garlic, minced | |
| 2 | Hamburger buns | |
| 1/2 | lb | Crabmeat |
| 1 | lb | Boiled shrimp, cooked |
| peeled and deveined | ||
| 3 | degrees. Serves 4. |
INSTRUCTIONS
Cut each eggplant in half lengthwise; remove middle and chop the removed eggplant. In the margarine, place the chopped eggplant, onions, bell pepper, celery and garlic; smother until tender. Soak buns in eggs; when buns are completely soaked, mix well with chopped boiled shrimp, smothered eggplant, crabmeat, parsley and green onions. Season to taste. Boil shells of eggplant for 10 minutes; then stuff the shells with the eggplant-shrimp mixture. Top with crumbs and bake 15 to 20 minutes at From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 239
Calories From Fat: 133
Total Fat: 15g
Cholesterol: 235.9mg
Sodium: 880.8mg
Potassium: 288.6mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 2.3g
Protein: 19.4g