• 6 large mirlitons
• 1¼ 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

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