Beazell's Cook Book

Shrimp, Crab Meat, & Mirliton Casserole by Lisa Dantin

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Shrimp, Crab Meat, & Mirliton Casserole - Contributed by Lisa Dantin  




6 - 8 Mirliton

2 pounds shrimp

1 pound white lump crab meat

4 tablespoons olive oil

1 1/2 tablespoons Beazell's Cajun Seasoning

1 large onion, chopped

1/2 cup bell pepper, chopped

1/4 cup garlic, minced

1/2 cup green onions, chopped

1/4 cup parsley, chopped

3 large eggs, beaten

1 cup breadcrumbs + more for topping

Parmesan and Romano cheese

Velveeta cheese, shredded

Cheddar cheese, shredded

Tabasco hot sauce



Boil the Mirliton for 1 hour…while those are boiling put 2 tablespoons of olive oil, and 1 tablespoon of Beazell’s Cajun Seasoning in a bowl with the shrimp.  Mix well, cover and refrigerate until needed.  Once the Mirliton are cooled off, cut in half, remove seed and peel.

Heat the other 2 tablespoons of olive oil in a large heavy pot, sauté onions, bell peppers, garlic, green onions and parsley until wilted.  Chop the Mirliton into small cubes and sauté with vegetables.  Use a potato masher and mash really well.  Cook this for about 45 minutes to one hour, until most of the liquid is absorbed.  Add the shrimp mixture, a little Tabasco hot sauce, and 1/2 tablespoon of Beazell’s Cajun Seasoning.  Cook for about 30 minutes until the shrimp turn pink.

Add the beaten eggs, 1 cup of breadcrumbs and mix well.  Add the lump crab meat…mix well and let cook for about 15 more minutes.  Taste and see if you want to add a little more Beazell’s Cajun Seasoning to your taste: I find the Mirliton a little sweet, so I add a little more Beazell’s Cajun Seasoning and a pinch of salt.  Remove large pot from heat. Heat oven to 350 degrees. 

Fill 2 casserole dishes, then top with Velveeta and cheddar cheeses.  Sprinkle with Parmesan and Romano cheese, and then top with breadcrumbs.

Bake for about 30 minutes, and then put the broiler on low…let top brown for a few minutes, then remove.  ENJOY!


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