Fried eggplant with creamed shrimp and crab

1 Servings

Ingredients

Quantity Ingredient
1 medium Eggplant
8 ounces Shrimp; 40-50 count
8 ounces Claw crabmeat
1 quart Heavy whipping cream
4 ounces Parmesan cheese
8 ounces Butter
1 Lemon; juice of
All-purpose flour
Eggwash
Breadcrumbs
Cajun seasoning

Directions

1. To prepare the eggplant, first peel and slice from top to bottom in ½ 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 plate.

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 <recipelu@...> on Dec 30, 1997

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