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    You are in: Home / Southern / Crab Stuffed Eggplant Royale Recipe
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    Crab Stuffed Eggplant Royale

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    Witch Doctor's Note:

    Eggplant stuffed with crabmeat - yummy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place whole eggplants in a large pot with enough water to cover the whole eggplants, and simmer until they are soft.
    2. 2
      When soft, remove from heat and cool in cool water.
    3. 3
      When cool, cut the eggplants in half and scrape the eggplant out.
    4. 4
      Be careful not to tear the skin.
    5. 5
      Sauté the onions, celery and bell peppers in butter until soft.
    6. 6
      Add the eggplant meat that you scraped out and cook until all the liquid has evaporated.
    7. 7
      Add shrimp and cook for about 5 minutes.
    8. 8
      Remove from heat and fold in crab meat, parsley and enough breadcrumbs to give the mixture consistency.
    9. 9
      Fill the empty shells with the mixture and lightly spread breadcrumbs on top.
    10. 10
      Sprinkle the olive oil on top of each eggplant half and sprinkle with paprika.
    11. 11
      Bake in a 350 degree F oven for about 25 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Crab Stuffed Eggplant Royale

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 524.2
     
    Calories from Fat 257
    49%
    Total Fat 28.5 g
    43%
    Saturated Fat 15.5 g
    77%
    Cholesterol 190.4 mg
    63%
    Sodium 581.4 mg
    24%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 14.6 g
    58%
    Sugars 13.0 g
    52%
    Protein 31.1 g
    62%

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