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3 Whole eggplants (medium size) 1/2 Pound Lump Crab Meat

1/2 Pound medium shrimp peeled 1/4 Pound Butter

2 Medium Onions (chopped fine) 1/4 Cup Parsley (chopped)

1 Stalk of Celery (chopped fine) 3 Cloves Garlic (chopped fine)

2 Bell Peppers (chopped)

Salt and Pepper to taste 1 tsp. Paprika

1/2 Cup Bread Crumbs 2 tps. Olive oil


Place whole eggplants in large pot with enough water to cover the whole eggplants, and

simmer until they are soft. When soft remove from heat and cool in cool water. When cool

cut the eggplants in half and scrape the eggplant out. Be careful not to tear skin. Next

saute onions, celery, bell pepper in butter until soft. Add the eggplant meat that you

scraped out and cook until all the liquid had evaporated. Add shrimp and cook about five

minutes. Turn fire off and fold in crab meat and parsley and enough bread crumbs to give

the mixture consistency. Fill the empty shells with the mixture and lightly spread bread

crumbs on top and sprinkle the olive oil on top of each half eggplant, and bake in 350

degree oven for about twenty-five minutes.

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