John Besh’s Crab Stuffed Mirlitons

6 large mirlitons
1 ¼ c. olive oil
3 cloves garlic, thinly sliced
1 t. crushed red pepper flakes
2 c. plain breadcrumbs
1 c. freshly grated Parmesan
1 sprig basil, chopped
1 sprig, thyme
1 lb. jumbo lump crabmeat, picked
¼ c. Sauce Ravigote
1 green onion, chopped
Salt, black pepper to taste

1. Preheat oven 350.
2. Peel and halve mirlitons lengthwise. Simmer in large pot of lightly salted water, covered until tender and easily pierced with knife, about 8-10 minutes. Remove from water and rest upside down on paper towels to cool and drain.
3. Heat 1 c. oil in large skillet over medium heat until warm.
4. Add garlic and cook until soft.
5. Stir in pepper flakes and breadcrumbs. Remove skillet from heat.
6. Stir in parmesan, basil and thyme. Set aside.
7. Heat ¼ c. oil in another large skillet over medium heat until hot.
8. Add crabmeat, ¼ c. Sauce Ravigote (recipe to follow), and green onions. Saute 1 minute.
9. Remove skillet from heat, stir in 3 T. breadcrumb mixture. Season with salt and pepper. Set aside.
10. With a spoon, gently scoop out seeds in middles of mirlitons to create a pocket for stuffing.
11. Pack a spoonful of stuffing into center of each, place in roasting pan or baking dish. Add more stuffing to mirlitons once they are placed in baking dish.
12. Cover with remaining breadcrumb mixture.
13. Bake until stuffing is warmed through and golden brown, about 20 minutes.
    SAUCE RAVIGOTE:
    1 c. mayo
    ¼ c. prepared horseradish
    2 t. Dijon mustard
    2 t. chopped chives
    1 ½ t. salt
    1 t. White wine vinegar
    Ground cayenne pepper
    Ground white pepper
    Juice of 2 lemons
14. Mix together all ingredients. Taste and adjust seasonings. Refrigerate until needed.