Boil whole mirlitons until tender when pierced with a fork. When cool enough to handle, cut in half, seed and scoop out pulp, leaving enough for shells to hold shape. Mash piulp and set aside. Place shells on buttered baking dish.
In pot, melt butter and sauté onions & garlic until soft. Add shrimp and sauté briefly until pink.
Add crabmeat, bread crumbs, seasonings and parsley and stir gently, trying not to break up crabmeat.
Fill shells with mixtures. Sprinkle with bread crumbs and dot with butter.
Bake in a 350° oven until golden on top and heated through, about 20 minutes
Originally Submitted
11/14/2013
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