Fried Eggplant with Creamed Shrimp and Crab

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Title: Fried Eggplant with Creamed Shrimp and Crab
Yield: 1 Servings
Categories: Cajun, Shrimp, Eggplant


1 md Eggplant
8 oz Shrimp; 40-50 count
8 oz Claw crabmeat
1 qt Heavy whipping cream
4 oz Parmesan cheese
8 oz Butter
1 Lemon; juice of
All-purpose flour
Cajun seasoning

1. To prepare the eggplant, first peel and slice from top to bottom in 1/2
inch ovals.

2. Panee this by dipping eggplant first in white flour, followed by
eggwash, then into bread crumbs. Deep fry until golden brown; place on

3. To prepare cream sauce, reduce butter and heavy whipping cream in
saucepan over medium heat until thickened. Add lemon juice. To finish the
dish, boil shrimp in your favorite Cajun seasoning, drain and mix with
crabmeat. Place mix of crabmeat and shrimp on top of eggplant and sprinkle
with Parmesan cheese. Spoon lemon cream sauce over top.
Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
on Dec 30, 1997