Stuffed Alligator Pears

Alligator Pears, also known as Miritons or Chayote squash are great for stuffing.

4 mirlitons

1/2 cup (1 stick) butter

1/2 cup Trinity finely chopped (onion, bell pepper, celery)

1/2 pound shrimp, shelled, deveined and chopped

1/2 pound claw crab meat

1 bunch scallions, thinly diced

1/2 cup seasoned dried bread crumbs

4 slices precooked bacon chopped.

salt and pepper

cayenne pepper

Preheat oven to 350 degrees. Halve mirlitons lengthwise. Cook them until just tender, 15 to 20 minutes, in a large pot of boiling salted water. Remove seed and discard. Carefully scoop out the flesh with a spoon, preserving the shell. Coarsely chop the flesh.

Measure out and melt 2 tablespoons of the butter. Set aside.

In a large skillet, melt remaining butter. Add Trinty and cook until translucent, 8 to 10 minutes. Add mirliton and toss to coat. Stir in shrimp and cook until just pink, 5 to 7 minutes. Remove from heat and stir in crab meat, scallions, 1/4cup of the bread crumbs and the Bacon. Season with salt and pepper to taste.

Place the shells on a baking sheet and fill with the stuffing. Sprinkle with the remaining bread crumbs and drizzle with reserved butter and shake a small amount of Cayenne on each for taste and presentation . Bake for 20 to 25 minutes, until heated through.