Ingredients:
8 mirlitons
1 lb. crabmeat (lump or claw)
1 lb. raw peeled shrimp
10 oz. or 2-1/2 sticks butter
8 oz. chopped onions (2 med onions)
3 oz. chopped bell pepper (1 small
pepper)
1-1/2 tsp. chopped celery
1-1/2 tsp. chopped garlic (1 clove)
2 tsp. salt
2 tsp. black pepper
4 tsp. sugar
4 large eggs
11 oz. Italian breadcrumbs
Instructions:
Boil mirlitons until soft, set aside
to cool. After cooling, cut mirlitons in
half, remove seed and scoop the meat
out of each shell into a bowl. Set
aside.
In a large skillet over medium heat,
melt butter and sauté onions, peppers,
celery and garlic for 3-5 minutes.
Add raw shrimp and cook another 3
minutes. Add mirliton meat, salt,
pepper and sugar, cook an additional 3-5
minutes, using a spoon to chop up
any larger pieces of mirliton. Last, add
crabmeat and cook for 3 minutes.
Take skillet off burner and set aside.
In a large bowl, beat three eggs. By
the spoonful, slowly incorporate heat
mixture into the eggs (This is
tempering the eggs.) After all mixture is added,
fold in breadcrumbs until it is
mixed evenly and thickens. Fill mirliton
shells with mixture and top with a
light layer of breadcrumbs for browning.
Bake
at 350° until browned on top, approximately 10-15 min.
