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    You are in: Home / Recipes / Piquant Crab and Eggplant (Aubergine) Dressing Recipe
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    Piquant Crab and Eggplant (Aubergine) Dressing

    Piquant Crab and Eggplant (Aubergine)  Dressing. Photo by PaulaG

    1/1 Photo of Piquant Crab and Eggplant (Aubergine) Dressing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    FlemishMinx's Note:

    This is a cajun recipe that I originally found somewhere on the 'net but have made some modifications. I serve this as a side-dish, but it could probably be used as a main dish as well. Recipe is very spicy, feel free to adjust to your own preference.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a Dutch oven or other large heavy pot.
    2. 2
      Add onions, peppers and celery.
    3. 3
      Cook until the vegetables are very soft, stirring occasionally, about 30 minutes.
    4. 4
      Meanwhile, peel the eggplants and cut into 1-inch cubes.
    5. 5
      Place them in a pot and cover with water.
    6. 6
      Bring to boil and boil slowly for a few minutes, just until they are tender.
    7. 7
      Drain well and puree until smooth in a food processor or blender.
    8. 8
      Add the eggplant puree, seasonings, herbs and the juice from the canned crab (if any) to the vegetable mixture, return to simmer and cook over medium heat for 10 minutes, stirring occasionally.
    9. 9
      Add the crab meat (picked over of course to remove any shell) and cook just long enough to heat through.
    10. 10
      Remove from heat.
    11. 11
      Stir in the green onions and the parsley.
    12. 12
      Spoon the hot mixture into a casserole or individual ramekins, if desired.
    13. 13
      Sprinkle generously with Parmesan cheese and bread crumbs.
    14. 14
      Place under broiler just long enough for cheese to melt, and serve immediately.

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on August 20, 2004

      55

      DH and I loved it! I reduced the amount of butter by half and instead of the peppers I used Emeril Lagasse's Essence #14372. After I had the ramekins under the broiler I remembered that I had not added the Tobasco and we didn't miss it. It had enough zip. I served this as a main dish with a side salad.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Piquant Crab and Eggplant (Aubergine) Dressing

    Serving Size: 1 (464 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 354.0
     
    Calories from Fat 156
    44%
    Total Fat 17.3 g
    26%
    Saturated Fat 10.1 g
    50%
    Cholesterol 107.9 mg
    35%
    Sodium 973.4 mg
    40%
    Total Carbohydrate 33.7 g
    11%
    Dietary Fiber 15.7 g
    62%
    Sugars 13.5 g
    54%
    Protein 21.3 g
    42%

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