Eggplants Stuffed With Crab and Shrimp Recipe

Name: Eggplants Stuffed With Crab and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium size eggplants; 4 tablespoons olive oil; 4 green peppers, diced; 4 medium size onions, chopeed; ½ cup chopped celery; 3 garlic cloves, chopped; 1 lb shelled medium-sized shrimp; 1 lb white lump crabmeat, picked over; ½ cup chopped parsley; salt, to taste; fresh ground black pepper, to taste; crushed red pepper flakes, to taste; 2 cups fresh breadcrumbs (or more); 1 teaspoon paprika

Servings: persons

6 medium size eggplants
4 tablespoons olive oil
4 green peppers, diced
4 medium size onions, chopeed
½ cup chopped celery
3 garlic cloves, chopped
1 lb shelled medium-sized shrimp
1 lb white lump crabmeat, picked over
½ cup chopped parsley
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes, to taste
2 cups fresh breadcrumbs (or more)
1 teaspoon paprika

1
["Cut eggplants lengthwise into halves.", "Drop into a lare kettle of boiling water and simmer until soft, but not mushy.", "Drain, cool enough to handle, and scoop out the pulp withoput damaging the shells.", "Set the shells aside to drain.", "Heat 3 tablespoons of the oil in a large skillet and cook the green peppers, onions, celery and garlic in it, stirring now and then, until vegetables are limp.", "Add the scooped out eggplant pulp, cover, and let the mixture ""smother"" over medium heat until most of the water has evaporated.", "Add shrimp and cook for 20 minutes longer.", "Transfer everything to a large bowl and fold in the crab meat and parsley.", "Season to taste.", "Let the stuffing cool a little, then fold in as much of the bread crumbs need to make a rather firm stuffing.", "Fill the eggplant shells.", "Sprinkle the rest of the crumbs on top, then sprinkle with paprika.", "Dribble the remainder of the oil on the top.", "Bake in preheated 350 degrees F oven for 30 minutes or longer, until heated through and browned on top."]

646

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 6 medium size eggplants, 4 tablespoons olive oil, 4 green peppers, diced, 4 medium size onions, chopeed, and more.

Yes, Eggplants Stuffed With Crab and Shrimp 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!

Eggplants Stuffed With Crab and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions