At Deanie’s Seafood Restaurants we love the holiday season, and we want to make your holiday celebrations as easy and as tasty as possible.
Some relish in the tradition of cooking at home with family and friends this time of the year. For those of you who are looking for something new and flavorful to add to your holiday repertoire this year, we’re sharing one of our favorite holiday recipes: Shrimp & Crab Stuffed Mirlitons. Made with the freshest ingredients, our original twist on a Southern tradition is one of our most anticipated dishes among family, friends and customers.
Deanie’s is offering the Holiday Take Home Menu again this year for the party-giver that would prefer to spend this year’s holidays relaxing instead of over the stove. You can order your entire spread, from main dishes and side dishes to desserts, or order items à la carte to complement your own favorite recipes. The Holiday Take Home Menu includes our prepared Stuffed Mirlitons along with Deep Fried and Smoked Turkey, Smoked Brisket or Boston Butt Pork Roast, Oyster Patties, Sweet Potato Casserole, Crawfish Étouffée, Shrimp and Crab Bisque, Oyster or Crawfish Dressing, Pumpkin Cheesecake with Praline Sauce and more. Click here for the full holiday menu available for Thanksgiving and Christmas. (Deadline for Thanksgiving orders is noon, Tues., Nov. 25.)
We hope you have a safe and joyful holiday season!
Deanie’s Seafood Restaurant
1 lb. crabmeat (lump or claw)
1 lb. raw peeled shrimp
10 oz. or 2-1/2 sticks butter
8 oz. chopped onions (2 med onions)
3 oz. chopped bell pepper (1 small pepper)
3 tbsp. chopped celery
1-1/2 tsp. chopped garlic (1 clove)
2 tsp. salt
2 tsp. black pepper
4 tsp. sugar
4 large eggs
11 oz. Italian breadcrumbs
Boil mirlitons until soft, set aside to cool. After cooling, cut mirlitons in half, remove seed and scoop the meat out of each shell into a bowl. Set aside.
In a large skillet over medium heat, melt butter and sauté onions, peppers, celery and garlic for 3-5 minutes. Add raw shrimp and cook another 3 minutes. Add mirliton meat, salt, pepper and sugar, cook an additional 3-5 minutes: using a spoon to chop up any larger pieces of mirliton. Last, add crabmeat and cook for 3 minutes. Take skillet off burner and set aside.
In a large bowl, beat three eggs. By the spoonful, slowly incorporate heat mixture into the eggs (This is tempering the eggs.) After all mixture is added, fold in bread crumbs until it is mixed evenly and thickens. Fill mirliton shells with mixture and top with a light layer of breadcrumbs for browning. Bake at 350° until browned on top.