2 Large Eggplants
1/3 Cup Onions, chopped fine
1/3 Cup Celery, chopped fine
1/3 Cup Bell Pepper, chopped fine
1 Lb. Raw, Peeled, Medium Shrimp
1/2 Lb. Claw Crabmeat
1/2 Lb. Butter
1/2 Cup Bread Crumbs
Salt & Pepper to taste
Peel and finely chop eggplants, add onions, celery, bell pepper and butter and cook in a saucepan on very low fire for about 1-2 hours. Do not brown. Add shrimp and crabmeat. Continue to cook on low fire until shrimp are cooked, about 10 minutes. Remove from fire, season to taste and add bread crumbs. Mix well. Dish into individual casseroles or one large casserole. Bake in 350 F oven until bread crumbs are browned. This casserole may be served immediately or frozen for later use.
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