Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl of water with juice of one lemon and 2 Tbs. salt. After all pieces are covered with water, add ice cubes on top. Set in refrigerator about 1 hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic. Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture, then in bread crumbs. Heat peanut oil and fry to golden brown. Place on paper towels and sprinkle with Parmesan cheese while hot. Melt 1/2 stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat. Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4 tsp. liquid crab boil and shrimp; cook until pink. Drain meats in strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add white and green onions, bell pepper, celery. Cook 3 minutes. Add garlic and mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese into small pieces, put in pan and blend together until smooth. Add half & half, Tabasco, lemon juice, red, white and black peppers, paprika and Worcestershire sauce. Mix well and cook on medium until desired thickness. Add drained crabmeat and shrimp. Mix well. Take off heat; serve with eggplants. Serves 6.
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|Serving Size: 1 Serving (559g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 497 (69%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 4g|
|Cholesterol 672.9mg||207 %|
|Sodium 985.4mg||34 %|
|Potassium 592.6mg||16 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 24.5g|
|Protein 31.2g||45 %|
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Calories per serving: 718
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