Best Eggplant Creole Appetizer With Crab Sauce Recipe 435 Recipes

EGGPLANT CREOLE

Steps:

• Preheat oven to 350 degrees.
• Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
• Drain and place the eggplant into a buttered casserole dish.
• In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
• Pour the mixture over eggplant.
• Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
• Cover with a thin layer of the buttered bread crumbs.
• Bake for 10 minutes and serve hot.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

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.

PAN-FRIED EGGPLANT WITH CRAB MEAT, BASIL HOLLANDAISE, AND CREOLE TOMATO SAUCE

Steps:

• To make the tomato sauce: In a large saucepan, heat the olive oil and saute the onion, pepper, and garlic until soft, about 5 minutes. Stir in the tomato paste and cook for 5 minutes. Add the tomatoes and stock, bring to a boil, and cook for 20 minutes. Strain through a fine-meshed sieve, pressing all the juice from the mixture, and return the liquid to the saucepan. Add the wine, bring to a simmer, and reduce by half, about 5 minutes. Add salt and pepper, then stir in the arrowroot mixture and cook for 2 more minutes. Remove from heat and keep warm. To make the Hollandaise: Combine the egg yolks, wine, lemon juice, basil, salt, and pepper in the top of a double boiler. Cook over simmering water until the mixture thickens and forms a heavy ribbon on the surface of the sauce when drizzled from the whisk, about 2 to 3 minutes. Remove from heat. Whisk in the butter 1 teaspoon at a time. Add the salt and pepper. Keep warm over hot water. To prepare the eggplant: Sprinkle the eggplant with salt and pepper, dredge in flour, and shake off the excess. Immerse in the beaten eggs, then dredge in cornmeal. In a large saute pan or skillet, heat the olive oil and brown the eggplant on each side for a total of 4 minutes. With a slotted metal spatula, transfer to paper towels to drain. Keep warm. To prepare the crab meat: In a medium saute pan or skillet over medium heat, melt the butter and saute the onions, shallots, and garlic until softened, about 3 to 4 minutes. Add the brandy and cook over medium heat to reduce slightly. Add the crab meat, sprinkle with salt and pepper, add a dash of liquid crab boil, and toss gently until well heated. Keep hot. To serve: Place the tomato sauce over medium heat, bring to a boil, and add the butter. Pool tomato sauce on each of six warmed plates. Place an eggplant disk on each plate and top with a dome of crab meat. Top the crab meat with basil Hollandaise and garnish with basil leaves.

EGGPLANT CREOLE

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

CRAB STUFFED EGGPLANT ROYALE

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.

CRISPY CRAB NUGGETS RECIPE - (4.2/5)

Steps:

• Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don't use any! These are so good!