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+ servings

Baked Chayote (Mirliton) Stuffed with Crabmeat

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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Servings 2 - 4


  • 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.


Recipe adapted from Babette De Rozieres, Creole


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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