Seafood Stuffed Vidalia Onions

Ingredients

STUFFING

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 1 garlic clove, minced
• 1 celery rib, chopped fine
• 1/2 red bell pepper, chopped fine
• 2 ounces shrimp, chopped fine
• 1/4 teaspoon kosher salt (to taste)
• 1/4 teaspoon Old Bay Seasoning, to taste (or cayenne pepper)
• 2 ounces lump crabmeat
• 2 tablespoons seasoned bread crumbs, more if needed

Onions

• 4 medium vidalia onions (or other sweet onions)
• 1/2 cup chicken broth

Directions

1. 1

   Preheat oven to 350°F Peel the onions and cut off tops. Using a sharp knife, score center of each onion. Using a small spoon, scoop out center leaving the two outer layers intact to create a 'bowl' (similar to gutting a pumpkin. Save the insides for another recipe). Place shells into an 8" baking dish and set aside.

2. 2

   MAKE STUFFING: In a sauté pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.

3. 3

   Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

4. 4

   ASSEMBLY: Spoon stuffing evenly into onions (do not pack too tightly, just lightly press down into the onions). Pour broth over and around onions. Cover dish and bake for 45-50 minutes or until onions are tender. Remove cover and continue baking for an additional 5-10 minutes to lightly brown the tops.