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Crabmeat and Shrimp-Stuffed Eggplants with Fried Parsley (Emeril Lagasse) Recipe

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Crabmeat and Shrimp-Stuffed Eggplants with Fried Parsley (Emeril Lagasse)
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Ingredients
19
Count
Nutrition
1357
Calories
Total time
72
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large pot of boiling water, parboil the eggplants until soft, about 10 minutes. Drain and refresh under cold running water. When cool enough to handle, scoop out the pulp, leaving 1/2-inch shells. Place the shells on a baking sheet and chop the pulp.
  3. In a large deep saute pan, heat the 5 tablespoons of the oil over medium-high heat. Add the eggplant pulp and cook, stirring, until soft, 3 to 4 minutes. Add the onions, bell peppers, celery, green onions, garlic, salt, and cayenne, and cook, stirring, until the mixture is very soft, about 5 minutes. Remove from the heat.
  4. In a small bowl, combine the bread crumbs with the Essence.
  5. Add the crabmeat, shrimp, parsley, and thyme to the vegetable mixture, being careful not to break up the crabmeat. Add 3/4 cup of the seasoned bread crumbs and 1/4 cup of the cheese and stir gently to combine. Adjust the seasoning, to taste. Add the beaten eggs and mix to combine. Stuff the mixture into the eggplant shells. In a small bowl, combine the remaining 1/4 cup bread crumbs, 1/4 cup cheese, and 1 tablespoon olive oil and sprinkle over the tops of the eggplants. Bake until heated through and golden brown, 30 to 40 minutes.
  6. Meanwhile, in a large pot, heat the oil to 375 degrees F. Pat the parsley completely dry on paper towels. Add in batches to the oil and fry until crisp but not browned, about 40 seconds. Remove and drain on paper towels and lightly season with salt.
  7. Remove the stuffed eggplants from the oven and place on 4 large plates. Garnish with the fried parsley and serve.
  8. Essence (Emeril's Creole Seasoning):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried leaf oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly and store in an airtight jar or container.
  18. Yield: about 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1356.72 Kcal (5680 kJ)
Calories from fat 629.22 Kcal
% Daily Value*
Total Fat 69.91g 108%
Cholesterol 104mg 35%
Sodium 1379.91mg 57%
Potassium 2106.85mg 45%
Total Carbs 137.07g 46%
Sugars 11.83g 47%
Dietary Fiber 18.78g 75%
Protein 44.35g 89%
Vitamin C 36.8mg 61%
Vitamin A 0.3mg 10%
Iron 9.8mg 55%
Calcium 290.1mg 29%
Amount Per 100 g
Calories 187.02 Kcal (783 kJ)
Calories from fat 86.74 Kcal
% Daily Value*
Total Fat 9.64g 108%
Cholesterol 14.34mg 35%
Sodium 190.22mg 57%
Potassium 290.43mg 45%
Total Carbs 18.89g 46%
Sugars 1.63g 47%
Dietary Fiber 2.59g 75%
Protein 6.11g 89%
Vitamin C 5.1mg 61%
Iron 1.4mg 55%
Calcium 40mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.2
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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