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