Eggplant, Crabmeat and Shrimp Casserole Recipe

Name: Eggplant, Crabmeat and Shrimp Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 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, freshly squeezed; 1 tablespoon Worcestershire sauce; 1 tablespoon Lea and Perrins, green label; 1/4 teaspoon Creole seasoning; 1/2 teaspoon hot pepper sauce; 1 sleeve crackers, crushed for crumbs; 1/4 cup grated Parmesan cheese; Salt and cayenne pepper, to taste; 3 eggs, beaten; 1 pound lump crabmeat; 1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained); Seasoned bread crumbs, for topping; 2 tablespoons butter, melted

Servings: persons

2 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, freshly squeezed
1 tablespoon Worcestershire sauce
1 tablespoon Lea and Perrins, green label
1/4 teaspoon Creole seasoning
1/2 teaspoon hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs, beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tablespoons butter, melted

1
Peel and dice eggplant into 1-inch cubes.
2
Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes.
3
Drain well and set aside.
4
Saute onion, bell pepper, celery, and garlic in olive oil until very tender.
5
Fold vegetable mixture into eggplant.
6
Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs.
7
Gently fold in seafood.
8
Place in greased casserole.
9
Top with bread crumbs and melted butter.
10
Bake at 350 degrees for 25 to 30 minutes.
11
A viewer, who may not be a professional cook, provided this recipe.
12
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 eggplants, 1 tablespoon salt, 1 medium onion, diced, 1 bell pepper, diced, and more.

Yes, Eggplant, Crabmeat and Shrimp Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant, Crabmeat and Shrimp Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions