Interesting name. No idea on why or what that might mean. Maybe because the woman whose recipe it is has the last name of Fouin? Maybe retro Chinese? (as seen through the eyes of a Southern woman in the 40s.)
Edited to add: Upon a bit of further research, I am thinking that Maw Fou is NOT retro Chinese. Instead, I believe it is “Maw” like Maw and Paw, Fou short for her last name. Since Fouin is a French last name, I am thinking this is retro Southern Creole.
Edited again after talking to my mother: Mrs. Frank Fouin was a friend of my great-grandmother (Nini was what everyone called my great-grandmother and since I am raiding her recipe cards, I should actually give you a name instead of constantly repeating that she was my great-grandmother.). They (Nini and the future Mrs. Frank Fouin) became friends in grammar school. Mrs. Fouin married a French man and lived somewhere near New Orleans. My mother also rhapsodized about how wonderful this recipe is and how she enjoys eating it.
In any case, we won’t be making it though it sounds good. Eggplant is not permitted in our home because every time we buy (or grow) it some disaster befalls us. Vague directions on what to soak the French bread in, milk? water?. Also, add the shrimp and thyme when you add the crab.
Maw Fou-In Baked Eggplants
3 medium eggplants
1¼ c. chopped fine green onions
4 t. garlic juice
½ lb. crab claw meat
1 c. soaked stale french bread
2 beaten eggs
1 stick butter
1 t. thyme
½ c. parsley
1 lb. deveined raw shrimp
Red pepper to taste
Salt to taste
Parboil and peel eggplants. Simmer green onions in butter until soft. Add peeled eggplants & simmer 10 minutes. Add French bread & cook 10 minutes. Add crab meat and parsley. TAKE OFF FIRE. Add two eggs. Put in baking dish and sprinkle with bread crumbs. Top with 4 pats butter. Bake at 325° for about 45 minutes.