Eggplant Crabmeat and Shrimp Casserole
Ingredients
- 2 eggplants
- 1 tablespoon salt
- 1 medium onion, 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 tablespoon Worcestershire sauce
- 1 tablespoon Lea and Perrins, green label
- 1/4 teaspoon Creole seasoning
- 1/2 teaspoon 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 tablespoons butter, melted
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