There is a guy that looks like Santa that works at the seafood counter at Central Market. You can look at him and just know he knows food. I was buying lump crabmeat from him, and we started chatting -- the "foodies" that we obviously both are. Anyway he gave me the idea for this dish, and as always I was so pleased to have a new variation of seafood, which we love.
2-6 or 7” eggplants
2 stalks celery, diced fine
2 thin slices onion, diced fine
¼ red pepper, diced fine
Salt and pepper to taste
Olive oil
Handful fresh parsley, diced fine
Chives to taste, diced fine
1/3 c. fine seasoned breadcrumbs
½ c. lump crabmeat, picked to be sure there are no shells in it
½ lb. Crawfish tails, diced
½ lb. raw shrimp, peeled, deveined & diced
1 egg
Breadcrumbs
Butter, melted
Shredded Parmesan cheese
Slice eggplants in half and hollow out. Place in a casserole sprayed with Pam.
Dice the insides of the eggplant and add to the celery, onion, red pepper, salt and pepper. Saute in olive oil about 30 minutes, stirring occasionally. The last few minutes add in the parsley and chives. Take it off the heat. Stir in the breadcrumbs crabmeat, crawfish tails, shrimp, and egg. Stuff in the hollowed shells. Sprinkle with additional breadcrumbs and drizzle with butter. Sprinkle with shredded Parmesan cheese. Bake at 350 degrees about 40 minutes or until the center is 135 degrees.
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