Mirliton Or Choyote Or Vegetable Pear Casserole with Crabmeat Recipe
Ingredients
| Crabmeat | 1 Pound | |
| Onions | 1 Cup (16 tbs), chopped | |
| 1 size # 300 can ripe olives and 1/2 can juice | ||
| Mirleton | 8 Cup (16 tbs), peeled | |
| 3 drops Peychaud's bitters | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Louisiana hot sauce, to taste | ||
| Dill seed | 1 Teaspoon | |
| Dried mint | 1/2 Teaspoon | |
| Eggs | 4 , beaten | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Seasoned bread crumbs | ||
Directions
Combine all ingredients and cover with bread crumbs.
Bake at 350 degrees until mirliton is tender.
Bake at 350 degrees until mirliton is tender.
Chef
