Seafood Stuffed Mirliton

Name: Seafood Stuffed Mirliton
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: cajun
Ingredients: 4 pcs mirliton (halved lengthwise, seed removed); 0.5 tsp salt; 200 g shrimp (peeled, deveined, chopped into small pieces); 200 g crabmeat (lump, picked over for shells); 3 tbsp butter; 1 pcs onion (medium, finely chopped); 2 pcs celery (stalks, finely chopped); 0.5 pcs bell pepper (medium, green, finely chopped); 3 pcs garlic (cloves, minced); 0.75 cup breadcrumbs (plain, toasted); 3 pcs green onion (thinly sliced, white and green parts); 2 tbsp parsley (fresh, chopped); 1 pinch black pepper; 1 pinch cayenne pepper; 1 tsp worcestershire sauce; 1 pcs lemon (wedges for serving)

RATING

4.4/5(72)

TASTE SCORE

8/10

Tender mirliton halves loaded with a savory mix of Gulf shrimp and crabmeat, bound with toasted breadcrumbs and the Cajun holy trinity. Baked until golden, this Louisiana classic turns the humble vegetable pear into a showstopping side or light main.

PREP

20m

COOK

40m

SERVES

1 PIECE

156 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
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.
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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Parboil the mirlitons just until fork-tender — overboiling makes the shells too soft to hold the stuffing.
2
Scoop the flesh leaving a ¼-inch shell wall to maintain structure during baking.
3
Cook the shrimp only until pink on the stovetop; they finish cooking in the oven to stay juicy.
4
Fold the crabmeat in last with a light hand so lumps stay intact for best texture.
5
For a deeper golden crust, broil the stuffed mirlitons for the final 2 minutes of baking.
6
Make ahead: stuff the shells a day in advance, refrigerate, and add 5–10 minutes to bake time.

RECIPE VARIATIONS