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    Home » Recipe Post

    How to Make Mirliton Crab Bisque

    Published: Nov 14, 2018 · Modified: Dec 10, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

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    Mirlitons-the wrinkly green vegetable, found in family gardens and farmers markets all over South Louisiana, commonly find their way to the dinner table and restaurant menus, particularly in the fall.  My favorite is this Sweet Daddy D’s Mirliton and Crab Bisque.  The mirliton’s mild flavor is a perfect companion for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamom. Great as an appetizer or the main course, served with crisp french bread and a green salad. Let’s take a look at this no-angst recipe.

    Mirliton Crab Bisque with crab meat in a bowl with three mirlitons
    Mirliton Crab Bisque

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    Here’s What You Need

    Mirlitons-your grocer may label them Chayotes or even Alligator or Vegetable Pears, but ask anybody in Louisiana and they’ll tell you...it’s a mirliton. We need about 4 cups of the pulp, so 6 mirlitons should do the trick. The other vegetables will be yellow onions, celery, green onions and carrots, seasoned with some creole seasoning while they cook. We will make a blonde roux from butter and all-purpose flour, then use seafood stock and dry white wine to make the broth and some heavy whipping cream to make it creamy. The spice blend for this bisque really sets it off. Fresh grated nutmeg, ground allspice, cardamom and white pepper bring out the Caribbean influences of South Louisiana and some Kosher salt melds everything together. Of course there is no Mirliton and Crab Bisque without the crab meat. Jumbo lump crab meat is the cream of the crop, but you may need to take out a bank loan to afford it. Jumbo lump is best, regular lump is terrific, and backfin will do just fine, if that's all you can find.  

    coupon for Le Bon Papa Creole Seasoning
    Five fresh mirlitons
    The humble mirliton

    Here’s What You Do

    First...you have a beer. There is a little preparation required for this, but not really a lot of ingredients or anything difficult. Uncap a beer, read the recipe through and do your mise en place….make sure you have all the ingredients, get them prepped and set in their own little bowls and you're ready to go. Two things to keep in mind...prep the mirlitons early so they have time to cool so you can scrape out the pulp and blend up a little more of the spices than you think you’ll need. The mirlitons are very mild and slightly sweet in flavor and you’ll want to make sure to have enough spices to pick them up. So mix up the full amount or maybe a little extra, then start out by adding about half to the bisque, give it the taste test, then add more if it needs it.

    Mirliton Crab Bisque ingredients
    Here's what you need
    Prep the mirlitons

    Slice the mirlitons in half lengthwise. They are usually kind of squatty, so slice them through the widest area. Bring a large pot of water to a heavy boil, add some salt and then the mirlitons. After 45 minutes, they should be soft when poked with a toothpick. Take them out and set them aside to cool. Once cooled, use a spoon to remove the seed, then scoop out the pulp, leaving the outer shell-you can toss the shell. Get as much as you can out, then chop it up and set aside until needed. Before you chop up the mirlitons, reserve about ¼ cup to slice into little pieces to add to the bisque at the end .

    mirliton meat
    Mirliton pulp
    Saute the vegetables and make the roux

    Melt the butter in a heavy bottom dutch oven over medium high heat until bubbly, then add the yellow onions and celery. Saute until the onions are starting to clear, this should be about about 5 minutes. Add the green onions and saute for another couple of minutes. Add the flour and mix in thoroughly, stirring constantly to make a blond roux. Don’t let it brown-this should only take about 3 or 4 minutes-you don’t want it to brown but you do want the flour taste to cook out. Next add the creole seasoning and stir it into the roux. Finally add the mirliton and carrots and mix everything together very well.

    Sauteing onions and celery on butter
    Saute the onions and celery in butter
    Adding green onions to onions and celery in a dutch oven
    Add the green onions and garlic
    Adding flour to butter and onions and celery to make a blond roux
    Add the flour
    Blond roux with the onions and celery
    Make the roux
    Creole Seasoning added to roux, onions and celery
    Add the creole seasoning
    Mirlitons and carrots added to onions and celery in dutch oven
    Add the carrots and mirliton

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    Simmer, then add the liquids

    Lower the heat and allow everything to simmer while the mirliton releases some of its liquid.  Make sure it doesn't stick to the bottom of the dutch oven, so stir often and mash some of the mirliton with your spoon while you do. After about 10 minutes, increase the heat and mix in the stock and the wine. Bring this to a boil, then reduce the heat and maintain a heavy simmer for about 20 minutes while the flavors come together and it thickens. Stir it often.

    Carrots and mirlitons in dutch oven
    Smother the mirliton and carrots
    Mirliton Crab Bisque simmering
    Add the stock and the wine
    Mirliton Crab Bisque simmering
    Heavy simmer for about 20 minutes
    Stirring mirliton crab bisque
    The bisque is starting to thicken
    Blend it up and spice it up

    After about 20 minutes, the carrots should be very soft. Using an immersion blender right in the dutch oven, blend the bisque until it is very smooth, making sure to get all the carrots and mirliton pieces. Add in the heavy cream and stir well to incorporate everything. Keeping it at a slight simmer, add in about half of the spice blend and about a teaspoon of salt. We’ll check it after you add the crab meat to see if it needs more spice. Stir it well. Now gently, add the crab meat, being careful not to break it up (I usually do this by hand). You want those nice lumps. Add in the little mirliton slices that you had set aside and carefully give it a good stir. Let it simmer about 5 more minutes, then turn the heat off and taste it to test the spices. Add more spices and salt if you need to.

    Immersion blender in mirliton crab bisque
    Use an immersion blender to smooth it out
    Adding heavy cream to Mirliton Crab Bisque
    Add the heavy cream
    Adding spices to Mirliton Crab Bisque
    Add the spice blend
    Crab meat in mirliton crab bisque in dutch oven
    Don't forget the crab meat

    That’s it, simple as that, all there is to it.

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    Hints and Tips

    • The mirliton is not native to Louisiana, but when introduced to Louisiana in the 18th century, these natives of South America, Central America and Mexico adapted well to the alluvial soils of the Louisiana delta. You may know it as a chayote or alligator pear or even a vegetable pear, but this versatile and unique squash is a staple of Louisiana, served many ways-from pickled to casseroles and stuffed with everything imaginable.
    • Looking to increase the variety of vegetables in your diet? The mirliton is a good option. They are mild and slightly sweet in flavor, enhanced by the flavors of the ingredients with which they are mixed. They are low in calories and sodium, a good source of dietary fiber and cholesterol free. Check out more about the  nutritional characteristics of the mirliton HERE.  
    • Make sure you don’t rush the softening operation. If the mirlitons are not softened enough they will be very difficult to scoop out. Use a toothpick to test them-when it slides in with little or no resistance, its ready.
    • Mirlitons have a high water content. Once you have scooped out the pulp, put it in a colander placed over a bowl. Let it drain while you are doing other things, then rough chop the mirliton and return it to the colander until you're ready to add it to the bisque. It will seem like it's still making water, but you'll cook most of it out.
    • This bisque is great left over the next day. Make sure to refrigerate any leftovers in a sealed, air proof container. It will keep for a couple of days in the fridge. Warm it up slowly on the stove-you may need to add just a bit of water if its gotten too thick.
    • Remember that most commercial creole seasoning and commercial stocks have a high salt content, so make sure that you taste the bisque before you add any more salt.
    • Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.
    • This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups).

    Whether an appetizer or an entree, try it with some crusty french bread and a Sensation Salad. If you like this Mirliton Crab Bisque, you'll love these other recipes from Sweet Daddy D:

    Sensation Salad
    The distinct flavors of garlic, lemon juice and Romano cheese combined with light oils are tossed with simple iceberg or romaine lettuce, making this a true Louisiana "sensation"!
    Sensation Salad on a white platter with salad tongs
    Mirlitons Stuffed with Shrimp and Creole Tomatoes
    Mirlitons, stuffed with a shrimp filling made from sauteing the trinity (onions, celery and bell peppers) along with the mirliton fruit and sweet Creole tomatoes blended with fresh shrimp and creole seasoning. South Louisiana comfort food-hearty and delicious! Mirlitons, a peculiar looking squash, also known as Chayote or Vegetable Pear, is a Louisiana favorite-try this recipe and they will also be a favorite of yours!
    Stuffed Mirliton with Shrimp and Creole Tomatoes and Roasted Carrots with Cane Syrup
    Mirliton Shrimp Dressing
    Mirliton Shrimp Dressing combines the mild flavors of mirliton with Gulf Shrimp and Creole seasonings with bread stuffing.  
    mirliton shrimp dressing on a blue green plate
    Shrimp Stuffed Eggplant
    Commonly referred to as Eggplant Pirogues-eggplant hollowed out like the ubiquitous Cajun boat (pirogue), these eggplants are stuffed full of a mixture of smothered eggplant, vegetables and shrimp in Louisiana seasonings. They're baked to a golden brown and deliver an unparalleled South Louisiana treat. This is so delicious, you'll never believe how simple it is.
    Eggplant stuffed with shrimp on a platter
    Oyster Artichoke Bisque
    A New Orleans original: Oyster Artichoke Bisque, a rich creamy soup that pairs the wonderful flavor of fresh gulf oysters with the distinctive taste of artichoke. 
    oyster artichoke bisque with garnish in a white bowl

    If you make this recipe, please tell us about it in the Comments section below and make sure to LEAVE A RATING ON THE RECIPE. Post a picture on our Facebook page or on Instagram with a #firstyouhaveabeer. Make sure to Pin it on Pinterist.  Follow us on Facebook, Instagram and Pinterest and make sure to share this with your friends…they will love you for it. SIGN UP FOR OUR EMAIL UPDATES below so you don't miss anything!

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    Yeah You Right!

    Mirliton Crab Bisque with crab meat in a bowl with three mirlitons

    Mirliton Crab Bisque

    Mirliton Crab Bisque-the mirliton's mild flavor is a perfect vehicle for the succulent and rich crab meat and unique spice blend of nutmeg, allspice and cardamon in a creamy, rich bisque. Perfect for an appetizer or the main course, served with crisp french bread and a green salad.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer, Main Dish
    Cuisine: Cajun, Creole
    Keyword: mirliton bisque
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 2 hours
    Servings: 8 Servings
    Calories: 542kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 medium yellow onion chopped
    • 2 stalks Celery chopped
    • 1 bunch green onions sliced
    • ½ cup Butter
    • ½ cup AP Flour
    • 1 tablespoon Creole seasoning
    • 2 large carrots cut into small chunks
    • 6 mirlitons see notes
    • 4 cups Seafood Stock see notes
    • 1 cup Dry White Wine
    • 2 cups Heavy Cream
    • 1 pound lump crabmeat

    Herb and Spice Blend

    • 2 teaspoon allspice see notes
    • 1 teaspoon cardamom
    • 1 teaspoon nutmeg
    • 1 teaspoon White Pepper
    • To taste kosher salt

    Here's What You Do

    • Slice the mirlitons in half, lengthwise and poach in salted water for about 45 minutes until very tender when probed.
    • Remove from the water and allow the mirlitons to cool, then remove and discard the seed and scoop out the meat with a spoon.
    • Chop the mirliton; set aside until needed, but reserve about ¼ cup of pieces to add to the bisque at the end.
    • Melt butter in a heavy bottom dutch oven over medium high heat until bubbly
    • Add yellow onions and celery and saute until the onions are starting to clear-about 5 minutes.
    • Add green onions and saute for another 2 minutes.
    • Add the flour and mix in thoroughly, stirring constantly to make a blond roux-about 3 minutes; don't let the roux brown,
    • Mix in the creole seasoning.
    • Add the carrots, stir to coat with the roux, then add in the mirliton and stir everything together very well.
    • Lower heat and allow everything to simmer for about 10 minutes while the mirliton releases some of its liquid. Stir often and mash some the mirliton with your spoon while you stir.
    • Increase the heat and add the stock and the wine.
    • Mix well and bring it to a boil. Then reduce the heat and maintain a heavy simmer for about 20 minutes while it thicken. Stir often.
    • Test to make sure the carrots are soft, then using an immersion blender, smooth out the bisque, making sure to get all the carrots and mirliton pieces.
    • Add in the heavy whipping cream and stir together until it is all incorporated. Mix in about half of the spice blend and 1 teaspoon of salt.
    • Add in the crab meat making sure not to break it up. Add the reserved mirliton pieces and carefully blend everything together well.
    • Now that the crab meat is in, taste it again to check the seasonings. Add more of the reserved spice blend and salt if needed.
    • Serve this in a cup as an appetizer, or in bowl as an entree. Some nice saltines or crispy french bread go well with the bisque as does a nice green salad.

    Recipe Notes

    Mirlitons are also called chayote or alligator pears. They will vary in size but  you want about four cups of prepared mirliton meat for this recipe.
    Have some extra stock in reserve in case the bisque needs to be thinned out. Vegetable or chicken stock are an excellent substitute for seafood stock.
    This recipe makes about 8 full size servings (bowls) or 12 appetizer size servings (cups)

    Nutrition

    Calories: 542kcal | Carbohydrates: 16g | Protein: 14g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 188mg | Sodium: 628mg | Potassium: 374mg | Fiber: 3g | Sugar: 4g
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    1. Mary DuBuisson

      November 23, 2020 at 4:58 pm

      Can this bisque be frozen?

      Reply
      • Sweet Daddy D

        November 23, 2020 at 5:35 pm

        Hi Mary, thanks for reaching out. This bisque can be frozen, with one caution. Let it come to room temperature then place it in a freezer container making sure to leave some headspace for expansion. It should be fine for about 3 months. The caution: cream-based soups and bisques have a tendency to separate due to freezing and as a result may develop a slightly grainy texture. The flavor should be fine. To address separation when you reheat, make sure to defrost the bisque completely, then place it in a saucepan over low heat and stir pretty much constantly while it warms up. I have read that in some cases that you can place the bisque in a blender to bring it back together if it separates, but I would not recommend doing that in this case...I'd hate to blend all that beautiful crabmeat! I hope this helps. Good luck.

        Reply

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