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Receta Crab Stuffed Eggplant

Name: Crab Stuffed Eggplant
Ingredients: 1 x Eggplant (about 1 1/2 lbs.); 1/2 c. bread crumbs; 5 1/2 Tbsp. butter (divided use); 1/4 c. green onion; 1/4 c. Parmesan cheese; 2 Tbsp. minced parsley; 1 lb regular crab meat; 1/4 tsp salt; 1/4 tsp pepper; 1/2 c. Hellmann's mayonnaise; 1 Tbsp. flour; 1/2 c. cream; 1 Tbsp. Worcestershire sauce

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Ingredientes

1 x Eggplant (about 1 1/2 lbs.)
1/2 c. bread crumbs
5 1/2 Tbsp. butter (divided use)
1/4 c. green onion
1/4 c. Parmesan cheese
2 Tbsp. minced parsley
1 lb regular crab meat
1/4 tsp salt
1/4 tsp pepper
1/2 c. Hellmann's mayonnaise
1 Tbsp. flour
1/2 c. cream
1 Tbsp. Worcestershire sauce

Direcciones

Preparation Instructions:Boil eggplant in water for 15 min. Drain and when cold sufficient to handle, cut lengthwise and carefully remove pulp, leaving a shell 1/4 inch thick. Chop the pulp and reserve. Arrange the shells in a shallow baking dish. Stuffing: Brown the bread crumbs in 1 Tbsp. of butter. Mix with Parmesan cheese. In skillet, heat 4 Tbsp. of butter. Add in scallion and parsley, and saute/fry' for 2 min. Add in remaining ingredients, including eggplant pulp, and cook. Stir ingredients for 3 extra min. Pile this filling into the eggplant shells. Sprinkle with the bread crumb-cheese mix, and dot each portion with 1 tsp. of butter. Bake in 400 degree oven for 20 min.