CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CRAB STUFFED EGGPLANT

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Eggplant
    Prep Time:       Cook Time:       Total Time:  

2 large eggplants
Olive oil
4 tbsp butter
1 cup chopped green onion
3 to 4 tbsp chopped parsley
Salt and pepper to taste
1 lb lump crab meat
Fine dry seasoned bread crumbs
Grated Parmesan cheese

Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in a large shallow baking pan. Bake at 350 for 30 minutes. Scoop out eggplant pulp, leaving shell intact for stuffing. Melt butter in heavy skillet; add the green onion, parsley, then season with salt and pepper. Saute until onion is tender. Add eggplant pulp and cook for 2 to 3 minutes longer. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake for 25 to 30 minutes. Serves 4.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Stuffed Eggplant
   by sgre52160



2 medium eggplant 2 tablespoons butter 1 pound ground beef 1 small onion, chopped 1 small red bell pepper, diced 2 garlic cloves, minced 1/3 cup Italian-flavored bread crumbs 1 tsp salt 1/2 cu




Stuffed Eggplant Caponata
   by sgre52160



2 medium eggplants 1 cup diced yellow onion 1/2 cup sliced bell pepper 1/2 cup sliced roasted red pepper 2 cloves garlic diced 2 cups cubed bread (i used day old french bread) 2-4 tbsp tomato p




Mushroom-stuffed Eggplant F&w
   by ICOOK2



4 Italian eggplants (2 1/2 pounds) Salt Extra-virgin olive oil 1 pound oyster mushrooms, sliced lengthwise 1/4 inch thick Freshly ground pepper 4 garlic cloves, minced 1 medium red onion,




Stuffed Baby Eggplant
   by sgre52160



5 baby eggplants 3/4 cup plain bread crumbs 4 cloves garlic, minced 1 small onion, minced 2 roma tomatoes, chopped 6 fresh basil leaves, minced 3 sprigs fresh parsley, minced 3 tablespoons roma




Stuffed Eggplant Parmesana
   by ChefKellyDigby



We're all trying to eat better, Eggplant is a great meaty vegetable that will fill you up and still be good for you. Use lower-calorie cheese like feta or Mexican crumbling cheese like Blanco Quesos





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.