| 1 | Peel eggplants; cut into ?inch thick circles. |
| 2 | Place in large bowl of water with juice of one lemon and 2 tbs. |
| 3 | Salt. |
| 4 | After all pieces are covered with water, add ice cubes on top. |
| 5 | Set in refrigerator about 1 hour. |
| 6 | In bowl, mix 3 eggs, 1 cup milk, granulated garlic. |
| 7 | Drain eggplants; pat dry with towel. |
| 8 | Dip eggplant pieces in mixture, then in bread crumbs. |
| 9 | Heat peanut oil and fry to golden brown. |
| 10 | Place on paper towels and sprinkle with parmesan cheese while hot. |
| 11 | Melt ?stick butter in pan. |
| 12 | Add ?tsp. liquid crab boil and crab meat. |
| 13 | Cook 2 minutes. |
| 14 | Melt remaining ?stick of butter in pan. |
| 15 | Add ?tsp. liquid crab boil and shrimp; cook until pink. |
| 16 | Drain meats in strainer. |
| 17 | Sauce: in dutch oven, melt 1 stick of butter. |
| 18 | Add white and green onions, bell pepper, celery. |
| 19 | Cook 3 minutes. |
| 20 | Add garlic and mushrooms; cook 2 minutes. |
| 21 | Add flour; mix well. |
| 22 | Break cream cheese into small pieces, put in pan and blend together until smooth. |
| 23 | Add half & half, tabasco, lemon juice, red, white and black peppers, paprika and worcestershire sauce. |
| 24 | Mix well and cook on medium until desired thickness. |
| 25 | Add drained crabmeat and shrimp. |
| 26 | Mix well. |
| 27 | Take off heat; serve with eggplants. serves 6 |
