Directions:
- Drain crabmeat, removing any bits of shell or cartilage; set aside.
- Cut eggplant in half lengthwise and sprinkle with salt. Place, cut side down, in a 9- x 13-inch baking pan; add 1 cup water.
- Bake, covered, at 400° for 40 minutes or until tender; set aside.
- Sauté onion and garlic in 1 tablespoon hot olive oil in a large non-stick skillet 5 minutes or until tender. Add 1/4 cup wine, celery, and next 3 ingredients. Bring to a boil, reduce heat, and simmer until liquid evaporates, stirring occasionally, about 10 to 12 minutes. Set aside.
- Spoon pulp from eggplant, discarding peel. Pulse eggplant and vegetable mixture in a food processor 4 times or until coarsely chopped. Do not overprocess.
- Heat 1 1/2 teaspoons oil in a large skillet. Add 1 pound crabmeat and remaining wine; bring to a boil. Add eggplant mixture, pepperoncini, salt, and pepper, tossing gently. Remove from heat and cool. Add 1 cup bread crumbs and cheese; toss gently.
- Shape into 8 (3 1/2-inch) patties; dredge in remaining bread crumbs.
- Cook 4 patties in 1 1/2 teaspoons hot oil in a large skillet 3 to 4 minutes per side, until golden brown. Repeat procedure with remaining oil and patties. Serve with remaining crabmeat. Garnish, if desired.
- *Note: Softbread crumbs are made by placing bread slices in a food processor or blender processing. Store in an airtight container in the refrigerator for one week or up to six months in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.36 Kcal (1174 kJ) | ||
| Calories from fat | 88.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.84g | 15% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 652.44mg | 27% | |
| Potassium | 464.47mg | 10% | |
| Total Carbs | 17.26g | 6% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 27.84g | 56% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.8mg | 5% | |
| Calcium | 140.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 76.84 Kcal (322 kJ) | ||
| Calories from fat | 24.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.7g | 15% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 2% | |
| Sodium | 178.81mg | 27% | |
| Potassium | 127.29mg | 10% | |
| Total Carbs | 4.73g | 6% | |
| Sugars | 1.94g | 28% | |
| Dietary Fiber | 1.45g | 21% | |
| Protein | 7.63g | 56% | |
| Vitamin C | 2mg | 12% | |
| Iron | 0.2mg | 5% | |
| Calcium | 38.5mg | 14% | |
* 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.
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