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Servings
Makes 6 servings
Ingredients
CASSEROLE
1 stick plus 2 tablespoons unsalted butter, in all
3 cups peeled and chopped eggplant
1 cup finely chopped onions
1 cup finely chopped green bell peppers
½ cup finely chopped celery
2 cups thinly sliced mushrooms
3 tablespoons Seafood Magic® OR Blackened Redfish Magic®
½ cup finely chopped green onions
1 teaspoon minced garlic
1¾ cups seafood or chicken stock
½ cup dry bread crumbs
1 pound lump crabmeat, picked over to remove shells
CHEESE SAUCE
Makes 2⅔ cups
1 stick unsalted butter
3 tablespoons all-purpose flour
½ cup finely chopped onions
2 teaspoons Vegetable Magic®
1 cup seafood or chicken stock
1 (12 oz) can evaporated milk
1½ cups shredded cheddar cheese
1 stick plus 2 tablespoons unsalted butter, in all
3 cups peeled and chopped eggplant
1 cup finely chopped onions
1 cup finely chopped green bell peppers
½ cup finely chopped celery
2 cups thinly sliced mushrooms
3 tablespoons Seafood Magic® OR Blackened Redfish Magic®
½ cup finely chopped green onions
1 teaspoon minced garlic
1¾ cups seafood or chicken stock
½ cup dry bread crumbs
1 pound lump crabmeat, picked over to remove shells
CHEESE SAUCE
Makes 2⅔ cups
1 stick unsalted butter
3 tablespoons all-purpose flour
½ cup finely chopped onions
2 teaspoons Vegetable Magic®
1 cup seafood or chicken stock
1 (12 oz) can evaporated milk
1½ cups shredded cheddar cheese
How To Prepare
CASSEROLE
Preheat oven to 350°F.
Melt butter in a large skillet over high heat. Add eggplant, onions, bell pepper, celery, mushrooms and Magic Seasoning Blend. Mix well and cook, stirring occasionally for 10 minutes.
Stir in green onions, garlic and seafood stock. Stir well, reduce heat and simmer for 15 minutes.
Remove from heat and mix in 4 tablespoons plus 2 teaspoons of the bread crumbs. Mix until well combined, then add to an ungreased 2-quart casserole dish.
Fold in the lump crabmeat, taking care to not break up the lumps too much.
Sprinkle the top of the casserole with the remaining bread crumbs, then cut the last 2 tablespoons of butter into 4 pieces and place on top of the breadcrumbs.
Bake at 350°F for 25 minutes, then increase oven temperature to 425°F and bake for an additional 15 minutes or until bread crumbs are toasted golden brown.
Remove from oven and serve hot on top of cheese sauce.
CHEESE SAUCE
While casserole is baking, melt butter in a large skillet over medium-low heat. Add the flour and stir until smooth. Mix in the onions and Vegetable Magic®. Increase the heat to high and cook for 3 minutes, stirring occasionally.
Whisk in the stock and evaporated milk and bring to a boil, stirring frequently.
Reduce heat to a simmer and cook for an additional 6 minutes.
Remove from heat and add the cheddar cheese, stirring until cheese is melted and fully combined. Keep warm until ready to use.
Preheat oven to 350°F.
Melt butter in a large skillet over high heat. Add eggplant, onions, bell pepper, celery, mushrooms and Magic Seasoning Blend. Mix well and cook, stirring occasionally for 10 minutes.
Stir in green onions, garlic and seafood stock. Stir well, reduce heat and simmer for 15 minutes.
Remove from heat and mix in 4 tablespoons plus 2 teaspoons of the bread crumbs. Mix until well combined, then add to an ungreased 2-quart casserole dish.
Fold in the lump crabmeat, taking care to not break up the lumps too much.
Sprinkle the top of the casserole with the remaining bread crumbs, then cut the last 2 tablespoons of butter into 4 pieces and place on top of the breadcrumbs.
Bake at 350°F for 25 minutes, then increase oven temperature to 425°F and bake for an additional 15 minutes or until bread crumbs are toasted golden brown.
Remove from oven and serve hot on top of cheese sauce.
CHEESE SAUCE
While casserole is baking, melt butter in a large skillet over medium-low heat. Add the flour and stir until smooth. Mix in the onions and Vegetable Magic®. Increase the heat to high and cook for 3 minutes, stirring occasionally.
Whisk in the stock and evaporated milk and bring to a boil, stirring frequently.
Reduce heat to a simmer and cook for an additional 6 minutes.
Remove from heat and add the cheddar cheese, stirring until cheese is melted and fully combined. Keep warm until ready to use.
