Stuffed Mirlitons from Deanie’s Seafood


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


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


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.