Crab and Eggplant Gratin
Great for a appetizer for a party, this Crab & Eggplant Gratin is to die for. This is a signature appetizer by Ryan Prewitt at one of Donald Links newest restaurants: Pêche in New Orleans, LA.
- Butter - 2 tablespoons
- Onion - 1, diced
- Cloves Garlic - 2, minced
- Flour - 2 tablespoons
- Milk - 2 cups
- Chicken Stock (or more milk) - 2 cups
- Eggplant - 2 pound, peeled, diced and roasted with olive oil, salt and pepper
- Kosher salt - 2 tablespoons
- Black Pepper - 1 teaspoon
- Cayenne - ¼ teaspoon
- Louisiana Hot Sauce - 2 teaspoons
- Lemon Juice - 2 teaspoons
- For Breadcrumbs
- Breadcrumbs - 1 cup
- Melted Butter - 2 tablespoons
- Salt - ½ teaspoon
- Black Pepper - ¼ teaspoon
- Parmesan - 1 ounce, grated
- To Finish
- Crab Claw Meat - 1 pound, picked through to remove any shells
- Baby Eggplants - 3-4 large, cut into a large dice (you need about 10 cups) and roasted until completely cooked
- Fontina - 6 ounces, grated
- Grated Parmesan Cheese - 6 ounces, grated
- Green Onions - 1 bunch, sliced
For Eggplant Bechemel:
Melt the butter in a medium heavy bottomed pot. Add the onion and garlic and cook until soft. Add the flour and stir to incorporate. Cook for about 5 minutes. Add the milk, chicken stock and all of the seasonings. Cook, stirring frequently until mixture starts to thicken. Cook for about 10 minutes, then add the eggplant and cook for another 10 minutes. Puree the entire mixture and adjust seasoning as necessary.
Combine all ingredients.
Heat oven to 425. Combine all of the ingredients, being careful not to shred the crabmeat. If the mixture seems too thick, add a little milk to thin it out. Pour into 8 inch by 12 inch casserole dish. Top with breadcrumbs. Bake for about 15 minutes, or until the top is browned and bubbling.