Beazell's Cook Book

Eggplant Stuffed with Crabmeat

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Eggplant Stuffed with Crab Meat  




1 large, eggplant

Extra virgin olive oil

2 cups lump crab meat

Dry Italian bread crumb

Beazell's Cajun Seasoning, to taste

1 teaspoon oregano

2 tablespoons chopped parsley

3/4 cup Italian blend shredded cheese



Preheat oven to 375 degrees.

Cut the eggplant into half.  Score the flesh of the eggplant lengthwise and crosswise being careful not to cut through the skin.  Place the eggplant onto a baking sheet that has been covered with parchment paper or foil.  Drizzle a good quantity of olive oil onto the flesh of the eggplant.  Sprinkle a liberal amount of Beazell’s onto the eggplant.  Bake in the oven for 35-45 minutes or until the flesh has softened.

Remove the eggplant from the oven and carefully scoop out the flesh of the eggplant and place into a large mixing bowl.  Set the eggplant skins aside.  In the bowl, add the crab meat, oregano, parsley and shredded cheese.  Mix gently so as not to break up the crab meat lumps.  Add just enough bread crumbs until the stuffing mixture comes together yet is not too dry.  Add more Beazell’s to taste.

Careful spoon the eggplant and crabmeat back into the eggplant skins on the baking sheet.  Drizzle with a small amount of olive oil onto the top of the stuffing.  Bake for an additional 15 to 20 minutes to thoroughly heat through.


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