Mirliton Shrimp and Crab Dressing

6 servings Prep: 20 m Cook: 55 m Total: 1 h 15 m Intermediate
4.0/5 (1)
WBRZ of Baton Rouge, LA has a spotlight segment that celebrates a “Chef of the Month”. The Chef featured was from Juban’s Creole restaurant, showcasing this mirliton dressing loaded with shrimp, crab, and ground pork. This recipe is timely as mirliton are in season at this time and relatively inexpensive.

Ingredients

6 servings
  • 6 small mirlitons
  • 1/2 pound ground pork
  • 1 cup diced onions
  • 1/4 cup green bell pepper, diced
  • 1/4 cup celery, diced
  • 1 tbsp minced garlic
  • 1/2 cup finely sliced green onions
  • 1 pound small shrimp, peeled
  • 1/2 pound jumbo lump crabmeat
  • salt and white pepper to taste
  • 1 cup Italian breadcrumbs

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Peel and cut mirlitons in half and remove seeds from each half.
  3. Boil mirlitons in salted water until a fork goes through easily, about 25 to 30 minutes. Drain and let cool, then mash with a fork.
  4. In a large sauté pan, brown ground pork over medium-high heat and remove half of the fat. Add onions, bell pepper, celery, and garlic. Cook over medium heat until the vegetables soften and the dressing browns, about 10-12 minutes. Because the mirliton is somewhat bland, season the dressing with salt and pepper, over-seasoning slightly.
  5. Add shrimp and cook until just pink, about 3-4 minutes. Add the mashed mirliton and mix well. Gently fold in the lump crab meat, being careful not to break up the lumps. Add the breadcrumbs and mix to combine.
  6. Pour the dressing into a greased baking dish and bake at 350°F until heated through and lightly browned on top, about 20-25 minutes.

Common Problems and Solutions

Q: Why is my dressing too watery?

A: Make sure to drain the boiled mirlitons well and let them cool before mashing. Mirlitons hold a lot of water, so you can even squeeze them gently in a clean kitchen towel to remove excess moisture. Also, don't skip removing half the fat from the browned pork, as too much liquid fat will make the dressing soggy.

Q: How do I know when the mirlitons are cooked enough?

A: A fork should pierce through easily with little resistance, similar to testing a baked potato. They should be tender but not falling apart. This usually takes 25-30 minutes of boiling depending on size and age of the mirlitons.

Q: Can I prepare this ahead of time?

A: Yes, you can prepare the entire dressing mixture and refrigerate it unbaked for up to 24 hours. Let it come to room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time if it's still cold.

Tips and Techniques

When folding in the lump crabmeat, use a gentle touch to keep those beautiful lumps intact - that’s the star of the show. You can also stuff this mixture back into the mirliton shells for an elegant presentation instead of baking in a casserole dish.

Ingredient Substitutions

  • mirlitons: yellow squash or zucchini
  • jumbo lump crabmeat: claw crabmeat or backfin crabmeat
  • ground pork: ground turkey or chicken
  • Italian breadcrumbs: crushed saltine crackers or plain breadcrumbs

Equipment Needed

  • Large pot for boiling mirlitons
  • Large sauté pan or skillet
  • Fork for mashing mirlitons
  • Greased baking dish
  • Knife and cutting board

Historical Context

Mirlitons became popular in Louisiana in the late 1800s and early 1900s when they grew prolifically on backyard fences throughout South Louisiana. The vegetable’s mild flavor made it a perfect vehicle for rich seafood dressings, and stuffed mirlitons became a beloved Creole dish for Sunday dinners and special occasions.