Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 eggplant (about 1 pound), peeled, cut into 1-inch pieces
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 2 slices bread
- 1/3 cup milk or water
- 6 to 8 ounces crab meat
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1 small clove garlic, minced
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper
- Paprika for garnish
- =
Directions
Cook eggplant in boiling water 5 minutes; drain.
Cook celery, onion and green pepper in butter until soft but not brown. Combine with rice in large mixing bowl.
Soak bread in milk; crumble. Add to rice mixture. Stir in crab meat, parsley, salt, garlic, black pepper and red pepper; mix well. Turn into buttered shallow 2-quart baking dish or into individual casseroles; sprinkle with paprika. Bake at 375 degrees 25 to 30 minutes (about 20 minutes for individual casseroles) or until hot and bubbly.