Eggplant Crab Cake Andrea

Andrea's eggplant crabcake

2 lb. Louisiana crab meat
2 Whole Eggplant
1 White Onion, chopped
2 oz. Garlic, chopped
6 Celery Sticks
1 medium size Leek, chopped
3 ounces White Wine
1 Tbsp. Thyme
1 Tbsp. Marjoram
1 cup Breadcrumbs
1/2 cup Parmesan Cheese
1 Tbsp. Olive Oil
1 tsp. Peperoncino (red pepper flakes)


1. Preheat oven to 400°.
2. Cut the eggplant in half, lengthwise. Salt the eggplant and layer in a baking pan.
3. Put in the oven for 30 minutes with one cup of water. Remove the eggplant as it becomes tender.
4. Heat a skillet on top of the stove and add the onion and garlic. Sauté them until golden brown in color. Add the celery, leeks, herbs, and white wine and mix well.
5. With a spoon remove the meat from the eggplant and mix well with other ingredients in a food processor.
6. In another skillet add a touch of olive oil, crab meat, and a touch of white wine and bring to a boil.
7. Add the mixture, salt and pepper to taste and peperoncino (red pepper flakes). Mix well. Let cool.
8. Add the breadcrumbs, Parmesan cheese and roll like a patty (about 4 ounces each). Add a touch of breadcrumbs to both sides.
9. Heat 1 ounce of olive oil in a skillet and sautée the patties on both sides until golden brown.
10. Serve on a plate topped with the remaining crab meat. Add 2 ounces of meuniere sauce and a sprig of green scallion.

Courtesy of Chef Andrea Apuzzo at Andrea's Restaurant.

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