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    You are in: Home / Healthy / Seafood Stuffed Vidalia Onions Recipe
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    Seafood Stuffed Vidalia Onions

    Seafood Stuffed Vidalia Onions. Photo by loof

    1/6 Photos of Seafood Stuffed Vidalia Onions

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    2Bleu's Note:

    A great side dish to serve at your next fishfry, this is also elegant enough for a dinner party. You can use pre-cooked flounder or cod if you desire or if you have an allergy to shellfish. Just use a fork to flake, seperating the meat. This is a spin-off variation of our wonderful Flounder Stuffed With Shrimp and Crabmeat. :)

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


    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.

    Ratings & Reviews:

    • on June 27, 2012


      This dish is truly a delight! I made my own version of Old Bay seasoning using thyme, black pepper, cayenne, smoked paprika, and celery salt and it was great with the seafood in the stuffing. I'm not a fan of onions so I stuffed a vidalia for DH and stuffed the other half of the red bell pepper used in this recipe for me - we both thought they were delicious! Thanks for sharing your recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2011


      After making this for the 2 of us I read the reviews & realized I'd done just what BarbryT did ~ Used 2 large sweet onions & kept the ingredients for the stuffing the same! Had them as an unusual main course & they were outstanding! This is definitely something I want to make for our next go-round with company! Absolutely delicious! Thanks for sharing this great keeper! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2009


      Outstanding! Since I only had large sweet onions, the stuffing was enough for two. And that's just fine for a main dish--which is how I served them. I used Dungeness crab meat (well, hey, I live in Seattle :-)) Simply delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Seafood Stuffed Vidalia Onions

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 123.8
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 1.3 g
    Cholesterol 32.4 mg
    Sodium 427.9 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 2.5 g
    Sugars 5.7 g
    Protein 7.7 g

    The following items or measurements are not included:

    Old Bay Seasoning

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