Side Dish

Course: 

 

  • 6 large mirlitons
  • cups olive oil, in all
  • 3 cloves garlic, thinly sliced 
  • 1 teaspoon crushed red pepper flakes
  • 2 cups plain bread crumbs
  • 1 cup freshly grated Parmesan
  • 1 sprig basil, chopped
  • 1 sprig thyme
  • 1 pound jumbo lump Louisiana crab meat,  picked over
  • ¼ cup Sauce Ravigote (recipe follows)
  • 1 green onion, chopped
  • salt and freshly ground black pepper

Sauce Ravigote

  • 1 cup mayonnaise
  • ¼ cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped chives
  • 1½ teaspoons salt
  • 1 teaspoon white wine vinegar
  • ground cayenne pepper
  • ground white pepper
  • juice of 2 lemons

John Besh's Crab Stuffed Mirliton

Click image to enlarge

 

 

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