Stuffed Mirlitons 
4 Mirlitons 
3 tbsp. butter 
1 Large onion chopped 
3 green onions chopped 
2 large garlic cloves chopped 
1 lb peeled shrimp 
1/2 lb claw crabmeat 
1/2 cup Italian seasoned breadcrumbs 
salt, pepper and red pepper to taste 
2 tbsp chopped Parsley 
extra breadcrumbs and butter for topping 

Boil whole mirlitons until tender, when pierced with a fork. 
When cool enough to handle, cut in half, seed and scoop out pulp. 
Leave enough for shells to hold shape. Mash pulp and set aside. 
Place shell on buttered baking dish. 

In a pot melt butter and saute' onions and garlic till soft. 
Add shrimp and saute' briefly until pink. 
Add crabmeat, mirlitons, bread crumbs, seasonings and parsley and 
stir gently, trying not to break up crabmeat. 
Fill shells with mixture. These can be wrapped and frozen at this point. 
When ready to bake, sprinkle with breadcrumbs and dot with butter. 
Bake in a 350 deg. oven until golden on top and heated through, about 20 minutes. 

To make Mirliton Casserole, 
discard mirliton shells, and place stuffing in a 2 1/2 qt. casserole dish. 
Sprinkle with breadcrumbs, dot with butter
Bake in a 350 deg. oven until bubbly and golden brown on top. 
About 20 to 30 minutes. 
Jackie Fuller