Friday, August 30, 2013

Eggplant (or Zucchini) Stuffed with Crab & Spinach

EGGPLANT (or ZUCCHINI) STUFFED WITH CRAB & SPINACH (adapted from a recipe I found in a french recipe magazine called "5 Ingrédients - 15 minutes")

227 g. imitation crab, chopped
454 g. ricotta cheese
1 c. baby spinach, chopped
1 tbsp. Epicure's Seasoning for Crab Dip
salt & pepper
1 eggplant or zucchini, thinly sliced lengthwise (if you just use 1 eggplant, you will have a lot of crab mixture left over, and you can use it to make stuffed mushrooms or puff pastry appetizers.  Or just use 2 eggplants for this recipe instead.)
1 c. mozzarella cheese, grated

Mix together crab, ricotta, spinach, and seasonings. Slice eggplant with a mandolin (I had a hard time getting the slices to stay in one piece, but you can sort of piece them together when you assemble the rolls.) To assemble rolls, lay out one long slice of eggplant and place 1/4 c. of crab mixture at the end, then roll it up. Heat oil in a frying pan and brown the rolls on each side. Transfer to a baking dish lined with parchment paper and cover with mozzarella cheese. Bake at 400 F for 15-20 minutes.
These are the puff pastry appetizers I made with the leftover crab mixture.
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