CRAB-STUFFED MIRLITON

Crab-Stuffed Mirliton 

Prep time 
30 mins 

Cook time 
45 mins 

Total time 
1 hour 15 mins 

A Louisiana holiday favorite that’s just as welcome any time of year. Tender mirlitons (chayote squash) are hollowed out and filled with a rich crab stuffing flavored with the Cajun holy trinity, herbs, and breadcrumbs, then baked until golden brown. 

Recipe by: Adapted from Chef John Folse 

Serves: 6 

Ingredients 

• 3 large mirlitons (chayote squash)  
• 1 pound fresh Louisiana lump crabmeat  
• 4 tablespoons unsalted butter  
• 1 tablespoon olive oil  
• 1 cup diced onion  
• 1/2 cup diced celery  
• 1/2 cup diced green bell pepper  
• 3 cloves garlic, minced  
• 1 teaspoon Cajun seasoning  
• 1/2 teaspoon paprika  
• 1/4 teaspoon white pepper  
• 1 tablespoon fresh parsley, chopped  
• 2 tablespoons green onions, chopped  
• 1 cup seasoned breadcrumbs  
• 1 egg, lightly beaten  
• 1 tablespoon lemon juice  
• 1/4 cup grated Parmesan cheese  
• Salt and black pepper, to taste  

Instructions 

1. Prepare the mirlitons 
   Bring a large pot of salted water to a boil. Cook the mirlitons for about 30 minutes, or until just fork-tender. Drain and allow them to cool enough to handle.  
2. Make the shells 
   Slice each mirliton in half lengthwise. Carefully scoop out the flesh, leaving about 1/4 inch around the edges to create sturdy shells. Chop the removed flesh and set aside.  
3. Cook the filling 
   In a large skillet, melt the butter with the olive oil over medium heat. Sauté the onion, celery, and bell pepper until softened, about 5 minutes. Add the garlic and cook for another minute.  
4. Build the stuffing 
   Stir in the chopped mirliton flesh, Cajun seasoning, paprika, parsley, green onions, and lemon juice. Remove from the heat and gently fold in the crabmeat, breadcrumbs, Parmesan cheese, and beaten egg. Mix just until combined.  
5. Stuff and bake 
   Fill each mirliton shell generously with the crab mixture. Arrange in a lightly greased baking dish.  
6. Bake 
   Bake at 375°F for 30–35 minutes, or until the tops are golden brown and the filling is hot throughout.  
7. Serve 
   Garnish with chopped parsley and serve with French bread or a simple green salad.  

Notes 

• Fresh Louisiana lump crabmeat is worth the splurge—its sweet flavor really shines.  
• Be gentle when mixing so the crab stays in large, beautiful pieces.  
• Mirlitons can be difficult to find outside Louisiana; chayote squash is the same vegetable.  
• This dish pairs wonderfully with grilled fish, fried shrimp, or roasted chicken.