Stuffed Eggplants With Okra And Crabmeat
Recipe: #41507
August 23, 2023
Categories: Crab meat, Eggplant, Cajun Creole, Frozen Vegetables, Canned Tomatoes, more
"1 can 303 Trappey's Okra and Tomatoes = canned tomatoes and frozen okra. Chef-Magic Kitchen seasoning = Creole seasoning. Can use 16 ounces canned crab meat."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (143.8 g)
- Calories 90.7
- Total Fat - 3.2 g
- Saturated Fat - 1 g
- Cholesterol - 6.5 mg
- Sodium - 487.9 mg
- Total Carbohydrate - 12.9 g
- Dietary Fiber - 2.5 g
- Sugars - 4.6 g
- Protein - 3.4 g
- Calcium - 85.7 mg
- Iron - 1.3 mg
- Vitamin C - 26 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut eggplant in half lengthwise, boil 15 minutes, then place under cold water to cool.
Step 2
In a large frying pan, heat cooking oil, sauté celery, green peppers, onions, and chopped parsley until well done.
Step 3
Remove pulp from eggplants and mix well with okra, tomatoes, crab meat, salt, Creole Seasoning, and several dashes of Tabasco Pepper Sauce.
Step 4
Add to frying pan and cook for 6 minutes.
Step 5
Fill eggplant shell with mixture, sprinkle Parmesan Cheese, then bread crumbs, and place in a well greased 9x13 casserole.
Step 6
Bake in oven preheated 350 degrees F. until thoroughly cooked about one hour.
Tips
No special items needed.
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