NEW ORLEANS EGGPLANT CRABCAKES


2 lb. Louisiana crabmeat
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. pepperoncino (red pepper flakes)

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

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.