Embracing Tradition

Owner Barbara Chifici of Deanie’s Seafood Restaurant’s Stuffed Mirlitons
Jeffery Johnston Photograph

Recipe

Stuffed Mirlitons
8 mirlitons
1 pound crabmeat (lump or claw)
1 pound raw shrimp, peeled
10 ounces or 2-1/2 sticks butter
8 ounces onions (2 medium onions), chopped
3 ounces bell pepper (1 small pepper), chopped
3 Tablespoons celery, chopped
1 1/2 teaspoons garlic (1 clove), chopped
2 teaspoons salt
2 teaspoons black pepper
4 teaspoons sugar
4 large eggs
11 ounces Italian breadcrumbs

Boil mirlitons until soft, then 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 and 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 heated mixture into the eggs to temper them. After all mixture is added, fold in breadcrumbs until mixed evenly and it thickens. Fill mirliton shells with mixture and top with a light layer of breadcrumbs for browning. Bake at 350 degrees until browned on top.

Creates 16


Deanie’s Seafood Restaurant

841 Iberville St. • 581-1316
1713 Lake Ave. • 831-4141
Deanies.com

Categories: Recipes