TravelTalkOnline Forums People Talk Recipes Crab Stuffed Christophines

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.

YUM! I miss the christophenes at Friars Bay...

Vin, I find Christophines at Waldbaum's, Stop & Shop, King Kullen & IGA all the time on the East End...
But as I said, they are labeled "cheyote"...
They look like a very green pear...

I have a bunch of Christophine recipes...
They are really good just mashed with butter, onions & garlic!

Oh ya.. I find them all over. Just havent been able to get them to taste like the one on Friars.

Does anyone have a recipe similar to the one at talk of the town or the other Lola's? If so, would love to have it, tastes like sausage or some meat is in them.
Thanks.

This one is pretty close to TOTT:

Stuffed Christophines

Ingredients:
3 Christophines, halved
Salt and pepper
2 ½ Cups soft breadcrumbs
2 Cups Munster cheese, grated
2 Eggs beaten
3 Tablespoon parmesan cheese, grated
minced onion, saute'd in butter til opaque
Butter

Preparation:
Parboil the Christophines in salted water for 10 minutes. Drain and carefully scoop out the pulp, leaving at least at ¼ inch shell. Chop pulp and add 3 cups of breadcrumbs, cheese, salt, pepper, onion and eggs. Fill Christophine shell with this mixture. Mix the rest of breadcrumbs with parmesan cheese and sprinkle over the stuffed Christophines. Dot with butter. Bake in a 450 oven for 15-20 minutes or until browned.

I've added browned breakfast sausage to it also...

Brian, I had those years ago at the old Portofino in Grand Case. To die for. I never forgot the taste. In fact, when I drive by I often think about the Christophine and the small steamed mussels! They were the smallest I'd ever seen, supposedly flown in from France. Yumma!! Thanks for the recipe!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa