Best 5 Eggplant Crabmeat And Shrimp Casserole Recipes

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Indulge in a delectable medley of flavors with our Eggplant, Crabmeat, and Shrimp Casserole. This extraordinary dish combines the earthy richness of eggplant, the succulent sweetness of crabmeat, and the briny delight of shrimp, all harmoniously united in a creamy and flavorful sauce. Baked to perfection, this casserole offers a delightful balance of textures, with tender vegetables, succulent seafood, and a crispy golden-brown crust. Accompanying this main course are three tantalizing recipes: a refreshing Garden Salad, a zesty Lemon Butter Sauce, and a velvety Garlic Parmesan Cream Sauce. These accompaniments elevate the casserole to a culinary masterpiece, providing a symphony of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

SHRIMP & CRAB CASSEROLE



Shrimp & Crab Casserole image

This quick, easy recipe is truly delicious. The succulent, melt-in-your-mouth seafood flavors and textures make for elegant comfort food. To make ahead, just assemble, cover and refrigerate, then bake when ready. -Jan Bartley, Evergreen, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
1 teaspoon seafood seasoning
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 376 calories, Fat 17g fat (10g saturated fat), Cholesterol 195mg cholesterol, Sodium 1127mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein.

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET



Ragin' Cajun Eggplant and Shrimp Skillet image

We always have a large summer garden where lots of produce lingers into fall. That's when we harvest our onion, bell pepper, tomatoes and eggplant, the main ingredient of this dish. This recipe turns Cajun with the Holy Trinity (onion, celery and bell pepper), shrimp and red pepper flakes. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 medium eggplant, peeled and cut into 1/2-inch cubes
3 tablespoons olive oil
2 celery ribs, diced
1 medium onion, diced
1 small green pepper, seeded and diced
3 plum tomatoes, diced
1 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
12 ounces uncooked shell-on shrimp (31-40 per pound), peeled and deveined
1/2 cup seasoned bread crumbs
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 131mg cholesterol, Sodium 641mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein.

EGGPLANT CRABMEAT AND SHRIMP CASSEROLE



Eggplant Crabmeat and Shrimp Casserole image

Eggplants compliment other foods nicely as a side dish and are hearty enough to steal the show in a main course - as this recipe sure will!

Provided by Daniel Cheramie

Categories     Main Dishes

Yield 8

Number Of Ingredients 20

2 large eggplants
1 tbsp salt
1 medium onions, diced
1 bell pepper, diced
1/2 cup diced celery
2 large cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
1 tbsp Worcestershire sauce
1 tbsp Lea and Perrins, green label
1/4 tsp Creole/Cajun seasoning
1/2 tsp hot pepper sauce
1 sleeve crackers, crushed for crumbs
1/4 cup grated Parmesan cheese
Salt and cayenne pepper, to taste
3 eggs beaten
1 pound lump crabmeat
1/2 pound boiled or steamed shrimp, peeled (substitute: 6 ounce can, drained)
Seasoned bread crumbs, for topping
2 tbsp butter melted

Steps:

  • Peel and dice eggplant into 1-inch cubes. Boil in enough water to cover with 1 tablespoon salt until tender, about 5 minutes. Drain well and set aside.
  • Sauté onion, bell pepper, celery, and garlic in olive oil until very tender. Fold vegetable mixture into eggplant. Add lemon juice, Worcestershire, Lea and Perrins, Creole seasoning, hot red pepper sauce, 1 cup cracker crumbs, Parmesan, salt and cayenne, then eggs. Gently fold in seafood.
  • Place mixture in greased casserole. Top with bread crumbs and melted butter. Bake at 350 degrees for 25 to 30 minutes.

EGGPLANT SHRIMP CASSEROLE



Eggplant Shrimp Casserole image

Eggplant and Shrimp are two of my favorite foods. This is one that is very popular with members of my family. I also make a variation of this using lump crab meat which is also to die for delicious.

Provided by Debora Hotard

Categories     Seafood

Time 1h

Number Of Ingredients 12

2 medium eggplants
3 large celery stalks, chopped
4 medium cloves of garlic, minced
2 large eggs, beaten
2 large red onions, chopped
1 large green bell pepper, chopped
1 c bread crumbs, buttered (devided in half)
1 lb peeled, deviened shrimp (chopped into small pieces)
1 tsp louisiana hot sauce
3 Tbsp olive oil
1 1/2 Tbsp butter, cut into tiny cubes
salt and pepper to taste

Steps:

  • 1. Peel eggplants, cut into small pieces, soak in a large bowl of salted water for about 20 minutes. (this will keep the eggplant from turning dark.) While the eggplant are soaking, Bring a large pot of water boiling. Drain the eggplant and boil in the boiling water until tender. Drain eggplant, mash and set aside.
  • 2. Heat oil in 2 quart saucepan, saute chopped onions, celery, bell pepper, and garlic until tender and onions are translucent. Add chopped shrimp and season with salt and pepper to taste.. Let simmer until all the shrimp pieces have turned pink.
  • 3. Remove from fire, add mashed eggplant, 1/2 cup of the bread crumbs, and hot sauce. Add beaten eggs. Mix thouroughly and pour into buttered casserole dish. sprinkle with remaining bread crumbs and dot with butter. Bake at 400 degrees for 30 minutes or until top of casserole is browned and eggs are cooked.

EGGPLANT, CRABMEAT CASSEROLE RECIPE



Eggplant, Crabmeat Casserole Recipe image

Provided by SteveV

Number Of Ingredients 7

1 large eggplant
1 large onion chopped
1 pound fresh cleaned shrimp
1/4 stick margarine
1 cup bread crumbs
1 cup crab meat cooked
Creole seasoning to taste

Steps:

  • Peel, cut, and dice eggplant and soak in seasoned water. Cook onion in margarine until wilted. Add raw shrimp and continue cooking over medium heat until onion browns slightly. Add eggplant and cook slowly until very tender. Add crab meat and most of the bread crumbs. Moisten these and mix well. Cook over low heat to dressing consistency. Put in a casserole dish, sprinkle with bread crumbs and bake at 350 F until lightly brown.

Tips:

  • Mise en place: As with any casserole, having all your ingredients prepped and measured before you start cooking will make the process go much smoother.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your casserole will taste. This is especially true for the eggplant, crabmeat, and shrimp.
  • Don't overcook the eggplant: Eggplant can easily become mushy if it's overcooked. Cook it just until it's tender, about 5 minutes.
  • Use a good quality white wine: The white wine used in this recipe should be a dry, unoaked wine. This will help to brighten up the flavors of the casserole.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. For example, you could add some chopped bell peppers or mushrooms to the casserole, or you could use a different type of seafood, such as lobster or scallops.

Conclusion:

Eggplant, crabmeat, and shrimp casserole is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover eggplant and crabmeat, and it's also a great dish to serve to guests. The casserole is creamy, cheesy, and flavorful, and it's sure to be a hit with everyone who tries it.

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