STUFFED MIRLITON

STUFFED MIRLITON

2 [to 8] medium mirlitons
11⁄2 lbs. shrimp, peeled, deveined, and diced
1⁄3 lb. ham, diced
1⁄2 lb. crabmeat
2 cups onions, finely chopped
1⁄3 cup parsley, finely chopped
1⁄3 cup green peppers, finely chopped
3 toes garlic, finely chopped
1 tsp. thyme
2 bay leaves
2 eggs, beaten
2 sticks butter
2 cups bread crumbs
Salt, pepper, and hot sauce to taste

Preheat oven to 350 degrees. Boil mirliton for 15 minutes. [The authors suggest using about
8 mirlitons.] Halve, remove pit and scoop out all of the mirliton meat. Dice mirliton meat and
set aside. Sauté onions, parsley, green pepper, garlic, thyme, and bay leaves in butter for 10
minutes. Next, add shrimp, ham, [crabmeat], salt, pepper, hot sauce, and mirliton meat. Mix
and sauté gently for 30 minutes. Remove from heat and vigorously stir in beaten eggs. Add
enough bread crumbs to bind. Divide stuffing between mirliton halves, sprinkle [remaining]
bread crumbs on top, and dot with butter. Bake in 350 degree oven, until crust is golden
brown. Serves 4.