• 4 Large mirlitons
  • 1 lb shrimp, peeled and deveined
  •  1/2 stick margarine
  • 1 tbsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. dried sweet basil
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 lb. white crabmeat, picked for shells
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp. sweet butter

Preheat oven to 375 degrees. In a large stockpot, boil mirlitons in water until fork tender. Cut them in half, peel, remove the large seed, and coarsely chop the flesh. In a large nonstick pan, saute mirlitons and shrimp in margarine for about 3 minutes. Add dry seasonings and cook for about 3 more minutes; remove from heat. Add crabmeat and 1/2 cup bread crumbs – mix well. Place mirliton dressing a 9 x 13 baking dish. Sprinkle remaining breadcrumbs and Parmesan cheese on top – dot with butter. Bake for 40-45 minutes. This dressing is delicious as a main course or side dish.

Variation: You can use crawfish tails in place of the shrimp – add them when you add the crabmeat since they are pre-cooked.