This is EXCELLENT for dinner, as an appetizer or a side dish...
we love Christophines and eat them all summer long...
and they are just showing up in the supermarkets here in NJ now...
They are called by the Spanish name "Cheyote" here...
[color:"blue"]Crab Stuffed Christophines[/color]
Ingredients :
8 Blue Claw crabs (or a one lb. can lump Maryland crabmeat)
4 Christophines (chayote)
2 carrots, roughly chopped or shreaded
2 onions chopped
3 cloves of garlic minced
1 lime squeezed
chives
thyme
flat-leaf parsley
chili powder to taste
salt and pepper
1 glass white wine
5 tsp. olive oil
bread-crumbs
Recipe :
1) Wash the crabs and cook for 10 minutes in a pan of boiling water, with the carrots, the quartered onion, thyme, parsley and seasoning. Set aside and allow to cool.
2) Scoop out the crab meat, saving a few claws for decoration.
3) Wash the chayotes, cut in half and cook for 20 minutes in salted water.
4) In a pan, cook the chopped onion, garlic, chives, parsley and chilli, then mix into the crab meat. Loosen with the white wine.
5) Scoop the chayote flesh from the skin (save the skin) and mash with a little olive oil and the lime juice. Stir in some bread crumbs and season.
6) Spoon the mash into the chayote skins, topping with the crab mixture. Sprinkle breadcrumbs on top and pass under the broiler for 10-15 minutes, or until golden.
