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Crab and Eggplant Dressing

Crab and Eggplant Dressing


  • 4 large eggplants
  • 2 stalks celery, chopped
  • 2 Tbsp. bacon fat
  • 2 lb. (lump) crab meat or fresh shrimp
  • 2 large onions
  • 1/2 cup FRESHLY grated Romano cheese
  • Salt and red pepper to taste
  • 2 large onions
  • 1 large bell pepper
  • Seasoned bread crumbs


  1. Peel and cube eggplants. Soak in cold salted water.Drain and cook in large Dutch oven in bacon fat for 1 hour over medium heat; then add salt, red pepper, onions, bell pepper and celery.
  2. Continue cooking until thoroughly done. You can use a potato masher to break up eggplant while cooking.
  3. If using fresh shrimp, cook additional 10 minutes. If lump crabmeat (or ham) is used, stir in without cooking.
  4. Add enough seasoned bread crumbs to absorb liquid. Stir in 1/2 cup Romano cheese (Grated cheese refrigerates well in jar).
  5. Place in 2 quart casserole and top lightly with more crumbs and cheese.
  6. Bake at 350 degrees for 30 minutes.

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