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Ma Ma's Mirliton, Shrimp and Crabmeat Casserole Recipe

Ma Ma's Mirliton, Shrimp and Crabmeat Casserole

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on April 30, 2012

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    My family were fishermen. I was raised up eating all kimds of seafood. thoroughly loved the recipe.

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  • on November 24, 2011

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    5 Star Taste! I used zucchini and they do give off a lot of liquid so I did drain off prior to adding the shrimp and crab. I also seasoned my crab and shrimp w/a little old bay (hey I'm from Maryland My kids loved...I prepared to take over for some of us that are pescatarians. Incredible!!!

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  • on February 17, 2010

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    I had this dish before and this recipe is the best I've ever had. Everyone loved it. My fiance and his family can't stop raving about it. I had made it plenty of time when mirlitons are in season. Of course with every recipe, I like to make it my own as for as seasoning and what I have at hand. I am from Louisiana so we love spices and tons of flavor. I use a bit more seasonings and I had used Italian blend shredded cheese too. It did take some time to make but it is worth it! The crabmeat gave the mirliton an extra kick of flavor!!!

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  • on January 01, 2008

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    We made this for Thanksgiving. Used yellow squash and substitued more shrimp for the crab. Tasted very good, but a little bland. Could have used a little more BAM!

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  • on November 25, 2006

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    I made this for Thanksgiving and my family loved it. It took a long time to cook down the mirliton liquid, so allow for more time to be devoted to this dish. Next time, I'll skip the cheese on top and add a breadcrumb/garlic/parm cheese mixture instead. Excellent!

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  • on November 17, 2006

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    This is a personal favorite of mine. I tried this recipe but used seasoned crab meat picked from boiled crabs and OMG-it was so good. I can't wait to cook this for the Holidays.

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  • on January 15, 2006

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    This is an awesome recipe. The flavors mingle together wondefully. This is a recipe for all occassions. Will be having this often.

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  • on December 27, 2005

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    i cut the recipe in half for me and my hubby. It was super delicious. Different but wonderful. Will make it again for sure

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  • on December 23, 2005

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    emerils recipes are very precise and not really hard to accomplishe.when i'm watching emerils cooking show he makes you feel like your home with him and his humor is the funniest by far.emeril i love your show keep up the good work and my prayers are with you concerning the grand opening of your restuaraunt i hope many people come to live in louisianna to live because if they ever taste your great dishes or even make them from your recipes they wont want to leave but so much has happened since then anyway. emeril i hope that your buissnesses florish into something great from dewey duncan in jacksonville florida.i'm a newyorker originally wishing you well

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  • on November 25, 2005

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    Very good

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