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Eggplant with Crab and Hollandaise

Vegetable oil for frying
2 eggs, beaten
1 cup whole milk
1/2 tsp. salt
1/4 tsp. black pepper
1 medium eggplant, cut into 1/4 inch slices
1 cup flour
1 cup cracker meal
Lettuce leaves
8 oz. jumbo lump crabmeat
Hollandaise Sauce

Heat 3-inches of oil in a deep cast-iron skillet to 350 degrees.
In a bowl, combine eggs, milk, salt and pepper to make an egg wash. Set aside.
Coat sliced eggplant with flour.
Dip in egg wash and then in cracker meal.
Fry until golden brown, about 5 minutes per side.
Drain on paper towels.
Place lettuce leaves on each plate.
Divide fried eggplant among plates and top with crabmeat and hollandaise sauce.

Hollandaise Sauce:
3 egg yolks, lightly beaten
1/4 tsp. cayenne pepper
1/4 cup fresh lemon juice
1/2 cup butter

In a small bowl, combine egg yolks and pepper, whisking well.
Gradually add lemon juice to beaten egg yolks, blend well.
Add butter gradually, whisking well until the butter is incorporated. Tip: if your hollandaise sauce breaks, slowly add boiling water until creamy.
Serves 4.

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