Eggplant and Crabmeat Casserole with Cheese Sauce

Ingredients

• 1 stick plus 2 tablespoons unsalted butter, in all
• 3 cups peeled and chopped eggplant
• 1 cup finely chopped onions
• 1 cup finely chopped green bell peppers
• ½ cup finely chopped celery
• 2 cups thinly sliced mushrooms
• 3 tablespoons Seafood Magic® OR Blackened Redfish Magic®
• ½ cup finely chopped green onions
• 1 teaspoon minced garlic
• 1¾ cups seafood or chicken stock
• ½ cup dry bread crumbs
• 1 pound lump crabmeat, picked over to remove shells
• 1 stick unsalted butter
• 3 tablespoons all-purpose flour
• ½ cup finely chopped onions
• 2 teaspoons Vegetable Magic®
• 1 cup seafood or chicken stock
• 1 (12 oz) can evaporated milk
• 1½ cups shredded cheddar cheese