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Seafood Stuffed Vidalia Onions

1/2 TBSP olive oil
1/2 TBSP butter
1 garlic clove, minced
1 celery rib, chopped fine
1/2 red bell pepper, chopped fine
2 oz. shrimp, chopped fine
1/4 tsp. kosher salt
1/4 tsp. Old Bay Seasoning
2 oz. lump crabmeat
2 TBSP seasoned bread crumbs, more if needed

4 medium vidalia onions
1/2 cup chicken broth

Preheat oven to 350-degrees.
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.
Place shells into an 8-inch baking dish and set aside.
Make stuffing by heating olive oil and butter in a saute pan.
Add the garlic, celery, and bell pepper. Sauté for 2 minutes, or until the vegetables are softened.
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.
Add bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
Assemble stuffed onions by spooning 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 to 50 minutes or until onions are tender.
Remove cover and continue baking for an additional 5 to 10 minutes to lightly brown the tops.

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