“In Baton Rouge, we were always asked to do crab Mornay. I started doing a crab and eggplant one as a different option. We always had different dressings that are kind of casseroles and kind of dip.” – Josh Galliano
INGREDIENTS
1 large eggplant
½ cup butter
¼ cup white onion, small diced
1 garlic clove, minced
½ cup flour
2 cups milk
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
¾ cup grated Parmesan, divided
1 lb. refrigerated lump or backfin crabmeat, picked over for shell pieces
¾ cup breadcrumbs
Benne wafers, water crackers or mini vol-au-vents, for serving
PREPARATION
• Prepare a charcoal or gas grill for medium, direct heat.
• Pierce the eggplant with a fork in 8 to 10 places. Grill the eggplant over direct heat, turning every 5 minutes to cook evenly. Once the eggplant is soft all over, set in a bowl to cool.
• Cut the eggplant in half lengthwise. Scoop out the flesh and let drain in a fine-mesh sieve or colander until ready to use.
• Preheat the oven to 400 degrees.
• In a medium pot, melt the butter over medium heat. Add the onion and garlic and saute until the onions are translucent, 4 to 5 minutes. Sprinkle the flour over the onion mixture and stir to incorporate, then stir in the milk and heavy cream and bring to a simmer. Reduce the heat to low and simmer 10 minutes. Season with the salt and pepper.
• Transfer the sauce to a blender and add the eggplant and œ cup Parmesan. Puree the mixture.
• Stir in the crabmeat, then pour the dip into a 7-inch round casserole dish. Sprinkle the top with the breadcrumbs and the remaining Œ cup Parmesan.
• Bake 10 minutes. Serve with benne wafers, water
This article appears in October 2018.