Eggplant Creole Appetizer With Crab Sauce Recipe 435

EGGPLANT CREOLE APPETIZER WITH CRAB SAUCE RECIPE - (4.3/5)

Steps:

• PREPARATION: First prepare the Creole Sauce. Set aside. Creamy Crab Sauce: In a medium saucepan, melt 4 TBS butter over medium-low heat. Add the shallot and cook until tender. Stir in flour and cook for 2 minutes longer. Whisk in the milk until smooth. Cook the misture, stirring constantly, for about 5 minutes, until thickened and bubbly. Add wine or champagne, 1/2 tsp salt and dash of Creole seasoning and the pepper. In a small bowl or measuring cup, whisk egg yolk. Whisk in about 1/2 cup of the hot mixture, then return to saucepan and whisk until well blended. Add crab and continue cooking until steaming hot. Set Aside. Slice eggplant in 1/4-inch rounds; set aside. In a food processor, combine the bread crumbs, Parmesan cheese, parsley, and 1/2 teaspoon Creole seasoning, 1/4 teaspoon salt, and a dash of pepper. Process until fine; pour into a shallow bowl or plate. In a small bowl, whisk 1 egg with 1 tablespoon milk. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil is hot, dip an eggplant slice in the egg mixture, then dip the slice in bread crumbs, turning to coat well. Put in the skillet. Repeat with several more slices until Skillet is full. Turn as the slices brown and continue cooking until both sides are nicely browned. Remove to paper towels and repeat with remaining slices, adding more oil to pan as necessary. On each appetizer plate,spoon some of the Creole sauce; place 2 slices of eggplant on the sauce, then top with some of the crab sauce. Makes about 8 servings.

PAN-FRIED EGGPLANT WITH CRAB MEAT, BASIL HOLLANDAISE, AND CREOLE TOMATO SAUCE

Steps:

• To make the tomato sauce: In a large saucepan, heat the olive oil and saute the onion, pepper, and garlic until soft, about 5 minutes. Stir in the tomato paste and cook for 5 minutes. Add the tomatoes and stock, bring to a boil, and cook for 20 minutes. Strain through a fine-meshed sieve, pressing all the juice from the mixture, and return the liquid to the saucepan. Add the wine, bring to a simmer, and reduce by half, about 5 minutes. Add salt and pepper, then stir in the arrowroot mixture and cook for 2 more minutes. Remove from heat and keep warm. To make the Hollandaise: Combine the egg yolks, wine, lemon juice, basil, salt, and pepper in the top of a double boiler. Cook over simmering water until the mixture thickens and forms a heavy ribbon on the surface of the sauce when drizzled from the whisk, about 2 to 3 minutes. Remove from heat. Whisk in the butter 1 teaspoon at a time. Add the salt and pepper. Keep warm over hot water. To prepare the eggplant: Sprinkle the eggplant with salt and pepper, dredge in flour, and shake off the excess. Immerse in the beaten eggs, then dredge in cornmeal. In a large saute pan or skillet, heat the olive oil and brown the eggplant on each side for a total of 4 minutes. With a slotted metal spatula, transfer to paper towels to drain. Keep warm. To prepare the crab meat: In a medium saute pan or skillet over medium heat, melt the butter and saute the onions, shallots, and garlic until softened, about 3 to 4 minutes. Add the brandy and cook over medium heat to reduce slightly. Add the crab meat, sprinkle with salt and pepper, add a dash of liquid crab boil, and toss gently until well heated. Keep hot. To serve: Place the tomato sauce over medium heat, bring to a boil, and add the butter. Pool tomato sauce on each of six warmed plates. Place an eggplant disk on each plate and top with a dome of crab meat. Top the crab meat with basil Hollandaise and garnish with basil leaves.

EGGPLANT CREOLE

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

EGGPLANT CRABMEAT AND SHRIMP CASSEROLE

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside.
• Sauté onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood.
• Place mixture in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

EGGPLANT, CRABMEAT AND SHRIMP CASSEROLE

Steps:

• Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside. Saute onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood. Place in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.