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.
