Great news! I am sharing another wonderful recipe, Baked Chayote (Mirliton) Stuffed with Crabmeat. Yes! Chayote is back on the menu guys! I have gotten so many emails about chayote that I had to share another wonderful recipe.
This new recipe is made with crabmeat, cheese, herbs and spices and a slight hint of honey. It is very filling, so plan well if you are interested in making it for lunch or dinner.
Recipe sharing tips
When making the recipe for Baked Chayote (Mirliton) Stuffed with Crabmeat, I usually buy 2 Chayotes or mirlitons, which gives me a serving of 2 to 4 or 1, half per person or 2 halves per person. If it were 1 half per person, it would be for my honey and myself and leftovers for the next day.
In the first paragraph, I mentioned that one stuffed chayote half was very filling. This dish is the perfect one-pot meal or one pan meal if that how it can be categorized. You have your veggies and protein in one meal. One cup of chayote (cut 1”) contains about 6 grams of carbohydrates; so eating half may and may not equal to 1 cup depending on the size of the chayote. No matter the size, it is still a great healthy meal.
This Chayote dish is all about the crabmeat, and I mean the real thing. Not the fake stuff, real crabmeat with a soft, delicate, sweet taste. You can either buy jumbo lump or claw meat depending on your preferred choice.
If you buy jumbo lump you will have to break the pieces into smaller sizes and measure accordingly. You can also buy your own fresh crab and remove the meat. That may be a bit too much if you are cooking for more than 4 people.
You may have to buy about two regular fresh Dungeness crabs to have to make this recipe if you don’t want to buy packaged crab. The packaged crabmeat may be about the same price as fresh crab, so don’t discard that option for a fresh meal. Whichever way, the dish will delightful.
A bit of knowledge about Chayote
Chayote, as you remember from previous recipes posts, is a bit blend in taste. But when fresh spices are added, it becomes a mouthwatering and delicious dish. And when mixed with cheese, herbs and spices and crabmeat it is mouthwatering and very tasty.
Check out my blog post about Chayote here!
I also make Baked Chayote (Mirliton) Stuffed with Crabmeat with coconut or grapeseed oil for a lighter taste than the olive oil. Add a small side salad and you have a wonderful dinner.
- 2 chayotes mirlitons
- 1 tablespoon olive oil/grapeseed or coconut oil
- 1 shallots finely chopped
- 1 basil lead finely chopped
- 1 sprig parsley finely chopped
- 1 garlic clove finely chopped
- 2 scallions finely chopped
- ½ pound crabmeat
- 1 tablespoon honey
- Salt and pepper to taste
- 1 to 2 tablespoons breadcrumbs plus additional for sprinkling
- ¼ cup grated Parmesan cheese
- Cut the mirlitons or chayotes in half lengthwise and cook them in 4 cups of simmering water for 20 minutes. Drain and set aside to cool.
- Using a teaspoon, remove the flesh from each half without breaking the skin. Set the skins aside. Puree the flesh in a blender or food processor.
- Heat the oil in a heavy-based saucepan over high heat. Add the shallot, basil, parsley, garlic and scallions and fry until lightly browned. Stir in the crabmeat, the pureed mirlitons/chayotes and the honey; mix well. Season to taste with the salt and pepper. Add the hot pepper and cook for 2 to 3 minutes. If the filling is too runny, add breadcrumbs, as needed, mixing well to form a smooth paste.
- Preheat oven to 400 degrees Fahrenheit. Stuff each reserved mirliton/chayote shell with filling, sprinkle with Parmesan and breadcrumbs, if desired, then bake for 15 – 20 minutes depending on the size of the chayotes/mirliton. Serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.