Mirliton, or Choyote, or Vegetable Pear Casserole with Crabmeat

Name: Mirliton, or Choyote, or Vegetable Pear Casserole with Crabmeat
Ingredients: 1 lb. crabmeat; 1 cup onions, chopped; 1 size #300 can ripe olives and ½ can juice; 1 size #300 can ripe olives and ½ can juice; 8 cups mirlitons, peeled and sliced; 3 drops Peychaud’s bitters; 1 cup dry white wine; Louisiana hot sauce, to taste; 1 tsp. dill seed; ½ tsp. mint (dried); ½ tsp. mint (dried); 4 eggs, beaten; 1 TBS. soy sauce; 1 tsp. salt; Seasoned bread crumbs

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

1 lb. crabmeat
1 cup onions, chopped
1 size #300<

Fish course
Pescatarian

Method

Combine all ingredients and cover with bread crumbs. Bake at 350 degrees until mirliton is tender.