Dinner · 50 min · cajun

Shrimp and Crab Stuffed Mirlitons

This is the kind of Cajun dinner you’ll make on repeat — mirliton squash and shrimp, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 Mirliton squash
• 8 oz Shrimp
• 8 oz Crabmeat
• 3/4 cup Breadcrumbs
• 3 tbsp Butter
• 1/2 Yellow onion
• 3 cloves Garlic
• 1/2 cup Parmesan
• 2 tsp Cajun seasoning
• 2 tbsp Parsley
• 1/2 Lemon

Steps

1. Halve the mirlitons lengthwise, scoop out the seeds, and steam cut-side down 15 minutes until just tender. Scoop the flesh, leaving 1/2-inch shells.
2. Sauté the onion and garlic in butter 5 minutes. Add the chopped shrimp and cook 3 minutes until pink. Off the heat, fold in the crab, mirliton flesh, and Cajun seasoning.
3. Mix in half the breadcrumbs and half the Parmesan with the parsley and a squeeze of lemon. The filling should hold together when pressed.
4. Mound the filling into the shells, top with remaining breadcrumbs and Parmesan, and dot with butter.
5. Bake at 400°F for 20 minutes until golden and bubbling. Rest 5 minutes before serving.

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