Seafood Stuffed Mirliton

1. 1
   prep

   Preheat oven and prep the mirlitons.

   Preheat oven to 375°F. Halve each mirliton lengthwise and scoop out the seed with a spoon. Trim a thin slice off the bottom of each half so they sit flat in the baking dish.

2. 2
   boil · ~15 min

   Parboil the mirliton shells.

   Bring a large pot of salted water to a boil. Add the mirliton halves and boil until just fork-tender but still holding their shape, about 12 to 15 minutes. Drain and set aside to cool slightly.

   TIPDon't overcook — the shells need to stay firm enough to hold the stuffing without collapsing.
3. 3
   prep

   Scoop the mirliton flesh.

   When cool enough to handle, use a spoon to carefully scoop out most of the flesh from each half, leaving a shell about ¼ inch thick. Chop the scooped flesh and set aside. Arrange the empty shells in a baking dish.

4. 4
   saute · ~9 min

   Build the aromatic base.

   1.Melt the butter in a large skillet over medium heat.

   2.Add chopped onion, celery, and bell pepper. Cook until softened, about 6 to 8 minutes.

   3.Add the minced garlic and cook 1 minute more until fragrant.
5. 5
   saute · ~6 min

   Cook the shrimp and mirliton flesh.

   1.Add the chopped mirliton flesh to the skillet and cook, stirring, until any released liquid evaporates, about 3 to 4 minutes.

   2.Add the chopped shrimp and cook just until pink, about 2 minutes. Remove skillet from heat.

   TIPPull the shrimp off the heat the moment they turn pink — they'll finish cooking in the oven.
6. 6
   mix

   Mix the stuffing.

   Transfer the shrimp mixture to a large mixing bowl. Fold in the crabmeat, toasted breadcrumbs, green onions, parsley, black pepper, cayenne, Worcestershire sauce, and the remaining salt. Mix gently so the crab stays in lumps.

   TIPFold with a light hand — you want those sweet lumps of crabmeat to stay intact.
7. 7
   assemble

   Stuff the mirliton shells.

   Spoon the seafood mixture generously into each mirliton shell, mounding it slightly on top. Pack the filling gently but firmly.

8. 8
   bake · ~20 min

   Bake until golden and bubbling.

   Bake at 375°F until the tops are golden brown and the filling is hot throughout, about 20 minutes. Let cool 5 minutes before serving with lemon wedges.

   TIPFor extra browning, run the stuffed mirlitons under the broiler for the last 2 minutes.

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