Seafood Stuffed Vidalia Onions

"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 Recipe #329528. :)"
 
Download
photo by loof751 photo by loof751
photo by loof751
photo by BarbryT photo by BarbryT
photo by BarbryT photo by BarbryT
photo by 2Bleu photo by 2Bleu
photo by teresas photo by teresas
Ready In:
1hr 15mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!
     
  2. 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]
     
  3. 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.
     
  4. Wow!!!! This is so good! I made as posted but cut it down to serve 2. The only other change was to use green peppers instead of red. This was so yummy....Thanks for posting. :)
     
Advertisement

RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes