Crawfish Eggplant Casserole

Eggplant-Crawfish Casserole

Eggplant-Crawfish Casserole

I got this idea for something different with crawfish.  I had an eggplant in the fridge and know eggplant is very good with seafood, so this is what I came up with.  We both loved this!  I served with a nice green salad.  As written, this would be just for those on OWL, due to the Carbquick.  But I suppose those still on Induction could play around with substituting about 1/4 tsp. Xanthan gum or guar gum for the Carbquick.  Nutritional info is based on Carbquick, however.  This dish is also good made with about 8 oz. crab meat, but if using crab, don’t put it into the sauce or it will break apart too badly. Instead, evenly layer the crab between each of the three layers of the casserole as you construct it.


3 T. melted unsalted butter

½ c. chopped onion

½ c. chopped celery

½ c. chopped red bell pepper

2 cloves minced garlic

½ c. chopped green onion

¼ c. chopped parsley

½ tsp. dried basil

¼ tsp. dried oregano

½ tsp. Old Bay Seasoning (or similar seafood seasoning)

Pinch salt and pepper

5-10 drops Tobasco

2 T. Carbquick (or ½ tsp. xanthan gum)

1/3 c. sour cream

1/2 c. seafood stock or chicken broth

½ c. heavy cream

5 oz. shredded Monterrey Jack cheese

16 oz. crawfish tails

10 oz. eggplant

DIRECTIONS:  Preheat oven to 400º.  Spray or oil sheet pan.  Slice eggplant very thin (1/8″ or so).  Place eggplant onto oiled pan and bake until begins to get soft, but are not totally done (about 10 minutes).  Melt butter in skillet and saute all vegetables until tender.  Add all spices, seafood stock and stir well.  Continue cooking 5-10  minutes.  Add peeled crawfish tails.  Next add Carbquick (or about 1/2 tsp. xanthan gum) and stir.  Lower heat and add sour cream and heavy cream.  Stir to blend mixture well and allow flavors to blend for 3-4 minutes.  Remove eggplant from oven.  Grease a glass casserole pan and layer eggplant, lasagna style, first 1/3 of the eggplant, then 1/3 of the crawfish, and then 1/3 of the cheese.  Repeat two more times.  Cover with foil and bake at 350º for 30 minutes.  Uncover and back 10-15 more minutes in the oven until bubbly.  Serve with your favorite green vegetable or a nice green salad and low carb dinner rolls.

NUTRITIONAL INFO: Makes 5 servings each with:

347 calories

24.5 g  fat

8.9 g  carbs, 3.6 g  fiber, 5.3 g NET CARBS

23.6 g  protein

435 mg sodium

5 comments on “Crawfish Eggplant Casserole

  1. I’m just wondering where might Carb Quick or xantham gum be sold. I’m new to this and I haven’t noticed this in stores where I typically shop.


    • Click the WHERE TO BUY INGREDIENTS tab at the top of the page. I try to put the sources there that have been nicest to work with and cheapest. But hey, Google and you might find better deals on-line.


  2. If you use the Carbquick, you won’t need a sub for xanthan gum. It’s to thicken the sauce part of the dish. Xanthan gum is a powder low-carbers use to thicken sauces, gravies and pie fillings.


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