Crab and eggplant dressing

8 servings

Ingredients

Quantity Ingredient
4 larges Eggplants
2 tablespoons Bacon fat
2 larges Onions
½ cup FRESHLY grated Romano cheese
2 larges Onions
Seasoned bread crumbs
2 Stalks celery, chopped
2 pounds (lump) crabmeat or fresh shrimp
Salt to taste
Red pepper to taste
1 large Bell pepper

Directions

Peel and cube eggplants. Soak in cold salted water. Drain and cook in large Dutch oven in bacon fat for 1 hour over medium heat; then add salt, red pepper, onions, bell pepper and celery. Continue cooking until thoroughly done. We use a potato masher to break up eggplant while cooking. If using fresh shrimp, cook additional 10 minutes. If lump crabmeat (or ham) is used, stir in without cooking. Add enough seasoned bread crumbs to absorb liquid. Stir in ½ cup Romano cheese (Grated cheese refrigerates well in jar). Place in 2 quart casserole and top lightly with more crumbs and cheese. Bake at 350 degrees for 30 minutes. Hungry? Enjoy. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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