Stuffed Mirlitons with Crab and Shrimp

This recipe for stuffed mirlitons with crab and shrimp is a delightful blend of seafood and vegetables, featuring the unique flavors of the Gulf Coast. The dish is rich, comforting, and perfect for special occasions or a festive family dinner.


Mirlitons (Chayote Squash): 4 medium-sized, halved lengthwise
Shrimp: 1/2 pound, peeled, deveined, and chopped
Crabmeat: 1/2 pound, lump or claw, picked over for shells
Butter: 2 tablespoons
Onion: 1 large, finely chopped
Bell Pepper: 1, finely chopped
Celery: 2 stalks, finely chopped
Garlic: 3 cloves, minced
Breadcrumbs: 1 cup, divided
Parsley: 1/4 cup, chopped
Green Onions: 1/4 cup, sliced
Creole Seasoning: 1 teaspoon
Salt and Pepper: To taste
Olive Oil: For drizzling


Large pot for boiling
Baking sheet
Mixing bowl
Spoon or spatula


Step 1: Prepare the Mirlitons

Boil the Mirlitons: In a large pot of boiling salted water, cook the mirliton halves until tender, about 20-30 minutes. Drain and let cool slightly.

Scoop Out the Flesh: Once cool enough to handle, scoop out the flesh of each mirliton, leaving a thin shell about 1/4 inch thick. Chop the scooped-out flesh and set aside.

Step 2: Cook the Filling

Sauté Vegetables: In a skillet over medium heat, melt the butter and sauté the onion, bell pepper, and celery until soft, about 5 minutes. Add the garlic and cook for another minute.

Add Seafood: Stir in the chopped shrimp and cook until they start to turn pink. Add the chopped mirliton flesh and cook until most of the moisture has evaporated.

Combine with Crabmeat: Remove from heat and gently fold in the crabmeat, half of the breadcrumbs, parsley, green onions, Creole seasoning, and salt and pepper to taste.

Step 3: Stuff and Bake

Preheat Oven: Preheat your oven to 350°F (175°C).

Stuff the Mirlitons: Spoon the seafood mixture into the hollowed-out mirliton shells. Sprinkle the remaining breadcrumbs over the top and drizzle with a little olive oil.

Bake: Place stuffed mirlitons on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.

Step 4: Serve

Serving: Serve the stuffed mirlitons warm, garnished with additional chopped parsley and green onions if desired.


Stuffed mirlitons with crab and shrimp are a true celebration of Southern cooking, offering a savory and festive dish that’s perfect for gatherings. The combination of tender seafood, aromatic vegetables, and soft mirliton provides a satisfying meal that’s both hearty and flavorful. Enjoy this traditional dish with a side of rice or a fresh salad for a complete Creole-inspired meal.