15/11/2015
The recipe calls for one large can of backfin crab; I would substitute a 1/2- or 1-pound container, picked over.
Makes 6 to 8 servings
1 medium eggplant
3/4 cup chopped onions
2 pods garlic, minced
1/2 cup butter
1 pound sliced mushrooms
1 cup fresh French bread crumbs
1/2 teaspoon salt
Pinch pepper
1 large can backfin crab
1 pound raw headless shrimp, boiled
2 cups raw oysters
1/2 cup light cream
1/2 cup grated sharp cheddar cheese
Bake eggplant at 350 degrees for 50 minutes or until soft (slit to keep from popping). Peel and cut into 1-inch cubes. Saute onions and garlic in butter until yellow, then add sliced mushrooms, breadcrumbs, salt and pepper. Mix well. Remove from heat.
Butter a 2- to 3-quart casserole dish and lay the eggplant on the bottom. Sprinkle with half the breadcrumb-onion mixture. Add layer of crab, then shrimp, then oysters and repeat procedure. Pour light cream over the layers and top with grated cheese. Bake uncovered at 350 degrees for 15 minutes or until brown.
