Beazell's Cook Book

Eggplant, Crabmeat, & Shrimp Casserole by Mel Riley

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3 eggplants
1 tablespoon salt
1 medium onion, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1 tablespoon Beazell's Cajun Seasoning
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt to taste
3 eggs, beaten
1 pound lump crabmeat
1 pound raw shrimp, peeled Seasoned bread crumbs, for topping
2 tablespoons butter, melted


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, Beazell's Cajun 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 for 30-40 minutes until golden brown.


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