Preheat the oven to 350 degrees F.

Rub the mirlitons with olive oil.

Place them on a baking sheet cut side down and bake until fork tender and easily peeled, about 45 minutes.

Set the mirlitons aside to let rest until they are cool enough to handle.

Peel and cut the mirlitons into 1-inch pieces.

Melt the butter in a large skillet over moderate heat.

Add the onions, celery, and bell peppers and cook until the onions are translucent, about 5 minutes.

Add the garlic and cook for another minute.

Increase heat to medium-high, add the fresh herbs and shrimp, and stir frequently, until shrimp are just cooked, 3-5 minutes.

Stir in the crabmeat.

Transfer the mixture to a large mixing bowl.

Add the diced mirlitons and the remaining ingredients (bread, chicken stock, Creole spices, Tabasco, salt, and pepper).

Stir until well combined.

Spoon the dressing into a large buttered baking dish.

Bake until golden brown, 20-30 minutes.