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. :)
- 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
- 4 medium vidalia onions (or other sweet onions)
- 1⁄2 cup chicken broth
- 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.
- 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.
- 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.
- 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.