Gourmet Seafood-Stuffed Sweet Onions
Elevate your dinner table with these elegant gourmet seafood-stuffed sweet onions. This dish makes an excellent side for a fish fry or a stunning centerpiece for a dinner party. Featuring a savory stuffing made with fresh shrimp and lump crabmeat, these stuffed Vidalia onions are bursting with flavor. The gentle sweetness of the onions complements the richness of the seafood, while the addition of Old Bay seasoning provides a touch of coastal charm. The recipe is versatile enough to allow for the use of pre-cooked flounder or cod as a substitute, making it a fantastic option for those with shellfish allergies. Serve these onions warm from the oven for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
olive oil
1/2 tablespoon (none)
butter
1/2 tablespoon (none)
garlic clove
1 (minced)
celery rib
1 (chopped fine)
red bell pepper
1/2 (chopped fine)
shrimp
2 ounces (chopped fine)
kosher salt
1/4 teaspoon (to taste)
Old Bay Seasoning
1/4 teaspoon (to taste)
lump crabmeat
2 ounces (none)
seasoned bread crumbs
2 tablespoons (more if needed)
Vidalia onions
4 medium (peeled and prepared)
chicken broth
1/2 cup (none)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Peel the Vidalia onions and carefully cut off the tops. Using a sharp knife, score the centers of each onion and scoop out the insides, creating a bowl while keeping the outer layers intact. Set the onion shells in an 8-inch baking dish.
3
In a large sauté pan, heat the olive oil and butter over medium heat. Add the minced garlic, chopped celery, and red bell pepper. Sauté for about 2 minutes until the vegetables are softened and fragrant.
4
Stir in the chopped shrimp and season with kosher salt and Old Bay seasoning. Cook for an additional 2 minutes, then remove from heat.
5
Transfer the shrimp and vegetable mixture to a mixing bowl. Gently fold in the lump crabmeat, followed by the seasoned bread crumbs a little at a time until the mixture is lightly bound. Allow the stuffing to cool slightly.
6
Spoon the seafood stuffing evenly into each onion, pressing lightly to pack it without overfilling. Pour the chicken broth over and around the stuffed onions.
7
Cover the baking dish with aluminum foil and bake for 45-50 minutes or until the onions are tender. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops. Serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Seafood-Stuffed Sweet Onions?
They are an elegant dish featuring Vidalia onions filled with a savory mixture of shrimp, lump crabmeat, and seasoned bread crumbs.
What type of onions should I use for this recipe?
The recipe specifically calls for four medium Vidalia onions due to their gentle sweetness.
Can I substitute the shellfish if I have an allergy?
Yes, you can substitute the shrimp and crab with pre-cooked flounder or cod.
What temperature should the oven be preheated to?
The oven should be preheated to 350°F (175°C).
How do I prepare the onions for stuffing?
Peel the onions, cut off the tops, score the centers with a sharp knife, and scoop out the insides to create a bowl.
What vegetables are sautéed for the stuffing?
The stuffing includes minced garlic, finely chopped celery, and red bell pepper.
What fats are used to sauté the vegetables?
A combination of 1/2 tablespoon of olive oil and 1/2 tablespoon of butter is used.
How long should I sauté the vegetables?
Sauté the garlic, celery, and bell pepper for about 2 minutes until softened and fragrant.
When do I add the shrimp to the pan?
Add the chopped shrimp after the vegetables have softened and cook for an additional 2 minutes.
What seasonings are used in the seafood stuffing?
The mixture is seasoned with 1/4 teaspoon of kosher salt and 1/4 teaspoon of Old Bay seasoning.
When is the crabmeat added?
The lump crabmeat is gently folded into the mixture after the shrimp and vegetables have been transferred to a mixing bowl.
How do I bind the stuffing mixture together?
Slowly fold in 2 tablespoons of seasoned bread crumbs until the mixture is lightly bound.
Should the stuffing be hot when I fill the onions?
It is recommended to allow the stuffing to cool slightly before spooning it into the onion shells.
How do I fill the onions without them breaking?
Spoon the stuffing evenly into each onion and press lightly to pack it without overfilling.
What liquid is added to the baking dish?
Pour 1/2 cup of chicken broth over and around the stuffed onions in the dish.
What size baking dish is recommended?
An 8-inch baking dish is the appropriate size for this recipe.
How long do the onions bake while covered?
Bake the onions covered with aluminum foil for 45 to 50 minutes.
Do I need to bake the onions uncovered?
Yes, remove the foil and bake for an additional 5 to 10 minutes to lightly brown the tops.
How should I serve the stuffed onions?
Serve them warm from the oven for the best culinary experience.
Is this recipe suitable for a dinner party?
Yes, it is described as a stunning centerpiece or elegant side dish for dinner parties.
Can I use more bread crumbs if the mixture is too wet?
Yes, you can add more seasoned bread crumbs if needed to achieve a light bind.
What is the role of Old Bay seasoning in this dish?
It provides a touch of coastal charm and enhances the seafood flavors.
Does the recipe require peeling the onions?
Yes, the onions should be peeled before being prepared and stuffed.
How much shrimp is required?
The recipe calls for 2 ounces of shrimp, finely chopped.
How much crabmeat is needed?
You will need 2 ounces of lump crabmeat.
Can these be served at a fish fry?
Yes, they make an excellent side dish for a fish fry.
How many garlic cloves are used?
The recipe uses 1 minced garlic clove.
What should I do with the onion centers I scoop out?
While the recipe doesn't specify, they can often be saved for use in other sautés or stocks.
How much chicken broth is used?
The recipe requires 1/2 cup of chicken broth.
Is red bell pepper necessary?
The recipe uses 1/2 of a red bell pepper for flavor and color within the stuffing.