John Besh's Crab Stuffed Mirliton | Louisiana Kitchen & Culture

Ingredients

• 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