If you love Maryland crab cakes, this is the casserole for you! This is like a big crab cake, quiche and savoury bread pudding all in one.

Basically what this is is a savoury bread pudding.  It’s packed with crab and shrimps.  But you don’t have to stop there!  Add some scallops too if you have them, or use all crab or all shrimp if that’s what moves you

Makes a great lunch or light dinner

This dish makes for a nice brunch, lunch or light dinner.  The flavors all combine so well and the addition of Old Bay seasoning is the thing that brings it all together.

Packed with delicious shellfish

I used all soft bread cubes here, but if you want to take an extra step that would make the casserole more “toasty,” then cut the bread into cubes and toast it in a 250 degree F oven for about 10-15 minutes.  Of course you can cheat this step by using store-bought plain croutons.  I used canned shredded crabmeat here, but fresh, and even the imitation stuff that’s sold frozen, may be substituted.

Maryland Seafood Bake

• 10 slices white bread, cut in cubes*
• 2 tbs fresh parsley, minced
• 1/4 cup mixed red & green bell peppers
• 1 small onion, finely chopped
• 2 cups small, cooked shrimp (peeled & de-veined)
• 1 lb crab meat, either shredded or coarsely chopped
• 1 tsp salt
• 1/2 tsp pepper
• 2-3 tsp Old Bay Seasoning
• 3 tbs butter
• 2 eggs
• 1 1/2 cups milk

*You can toast the cubed bread in a 250 degree F oven if you prefer.  Lay cubed bread in a single layer on an ungreased baking sheet.  Bake for 10-15 minutes or until lightly golden brown. Equivalent amount of ready-made unseasoned croutons may be used (about 6-8 cups approximately)


Preheat oven to 350 degrees F.  Lightly spray a 2 quart deep casserole with non-stick spray.


Melt butter over medium-low heat in a large skillet.  Saute the bell peppers and onions until onions are tender and translucent. 


Place bread cubes, shrimp, crab meat and parsley in a large bowl.  Toss to combine.  Now add the sauteed onions and peppers, including the melted butter that’s in the skillet.  Turn into prepared baking dish.


In a separate small bowl, beat eggs with the milk.  Add the salt, pepper and Old Bay Seasoning.


Pour egg/milk mixture evenly over bread mixture in the baking pan.


Bake for 40-45 minutes, or until a knife inserted near the center comes out clean.


Serves 4-6

Maryland Seafood Bake

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It’s the stuffing that makes this special!  And who would know more about perfect seafood stuffing than Gulf Coast resident Mary from Deep South Dish?

Stuffed Eggplant

If you’ve never visited Deep South Dish, you don’t know what you’ve been missing!  Truly the greatest selection of good old-fashioned southern cooking on the net!

Not only will you find the basics, but many many recipes using some of the finest Gulf Coast seafood.  The stuffing recipe for this eggplant can also be used to stuff flounder, shrimp and many other forms of seafood.  Not for nothing, this stuffing is a meal in itself, and Mary whole-heartedly agrees there!

I eat this for a main course, but you can also buy very small eggplants and use it as a side or an appetizer. And this stuffing is every bit as good without the shrimp or crab, so it can be totally meatless and eliminating the cheese and using coconut oil or vegan butter for saute will make it vegan!

This is so tasty, it is sure to become a family favorite!

The Recipe

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Stuffed Eggplant

The secret to the deliciousness of this stuffed eggplant is the seafood stuffing!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dinner

Cuisine: American

Keyword: seafood recipes, seafood stuffing, stuffed eggplant

Servings: 4

Calories: 478kcal

Author: Judith Hannemann

Ingredients

• 2 medium eggplants about 6 inches long
• 1 recipe Deep South Dish's Seafood Stuffing
• 1/2 cup shredded mozzarella cheese
• 1 tbs olive oil

Instructions

• Cut each eggplant in half lengthwise. Scoop out flesh, leaving about 1/2-inch "wall." Dice scooped-out flesh and saute along with veggies in the stuffing mix.
• Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
• After the stuffing is prepared and in the bowl, mix in the mozzarella cheese.
• Brush eggplant skin and inside wall of flesh with olive oil/
• Fill cavity of eggplant with stuffing, dividing stuffing evenly between each eggplant half.
• Place eggplant on prepared baking sheet and bake 20-30 minutes or until eggplant is soft and stuffing is browned on top.

Nutrition

Serving: 1serving | Calories: 478kcal | Carbohydrates: 31g | Protein: 39g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 1002mg | Potassium: 1107mg | Fiber: 8g | Sugar: 12g | Vitamin A: 147IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 1mg

Stuffed Eggplant

Stuffed Eggplant

Stuffed Eggplant

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