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1. Turn the oven to 350 degrees and preheat.
2. Add water to a large pot and bring to a rolling boil.
3. Add the eggplant and boil for 2 minutes, then drain and set to the side.
4. Add the butter to a large skillet and melt over medium heat.
5. Add the onion, celery, and shrimp and toss well to coat with the butter.
6. Sauté the mixture until the shrimp begin to curl and turn pink.
7. Add the crabmeat and next 7 ingredients and stir gently, cooking until the mixture is cooked through.
8. Transfer the mixture to a baking dish and sprinkle the bread crumbs on top.
9. Bake for 15 minutes, or until the bread crumbs are browned.
10. Serve and enjoy.
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