RCI-SF.002.0278.001

Eggplant and Crab Creole

Name: Eggplant and Crab Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Louisiana Creole
Ingredients: 1 unit eggplant (about 1 pound) (peeled, cut into 1-inch pieces); ½ cup chopped celery; ½ cup chopped onion; ½ cup chopped green bell pepper; 1 tablespoon butter or margarine; 2 cups cooked rice; 2 slices bread; ⅓ cup milk or water; 6 to 8 ounces crab meat; 2 tablespoons chopped fresh parsley; 1 teaspoon salt; 1 small clove garlic (minced); ¼ teaspoon ground black pepper; ⅛ teaspoon ground red pepper; 1 unit paprika for garnish

Makes 6 servings.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

eggplant (about 1 pound)
peeled, cut into 1-inch pieces
1 unit
chopped celery
½ cup
chopped onion
½ cup
chopped green bell pepper
½ cup
butter or margarine
1 tablespoon
cooked rice
2 cups
bread
2 slices
milk or water
⅓ cup
crab meat
6 to 8 ounces
chopped fresh parsley
2 tablespoons
salt
1 teaspoon
clove garlic
minced
1 small
ground black pepper
¼ teaspoon
ground red pepper
⅛ teaspoon
paprika for garnish
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Eggplant and Crab Creole

Ingredients

Method

What Makes This Variant Distinct