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Crab meat Stuffing Vidalia onions in a shallow baking dish
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5 from 5 votes

Crabmeat Stuffed Vidalia Onions (Sweet & Savory)

Sweet and flavorful vidalia onions are baked and then filled with a delicious crabmeat stuffing and are finished to a golden-brown perfection in the oven.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: American
Keyword: baked onions, crabmeat onions, Vidalia onions
Servings: 4 onions
Calories: 748cal
Author: Amy Desrosiers
Cost: $8

Equipment

  • Casserole dish

Ingredients

  • 4 large Vidalia onions peeled and cored
  • 4 tbsps. salted butter
  • 1/4 tsp. black pepper

Crab Meat Stuffing

  • 12 oz imitation crab meat
  • 6 tbsps. Vidalia onion (scooped out cores, diced)
  • 1 stick unsalted butter
  • 60 Ritz Crackers
  • 3 tbsps. white cooking wine
  • 4 cloves garlic
  • 1/4 tsp black pepper
  • 1/2 tsp. fresh or dried thyme
  • 1/4 tsp paprika
  • 2 tbsps. freshly chopped parsley
  • 1 tbsp. green onion garnishing *optional

Instructions

Baked Vidalia Onions

  • Peel each jumbo Vidalia onion.
  • Carefully cut about a 2" by 1" hole in the center of the onion. You will also need to slice off about a 1/2" from the bottom so they can lay flat in the dish to bake. Reserve the cored out onion, and bottoms which you will need for the stuffing.
  • Add onions to the center of a square of aluminum foil, and place a tablespoon of butter into the center of each onion. Sprinkle with pepper.
  • Wrap each onion with foil and place them into a shallow casserole dish.
  • Bake onions for 45 minutes or until tender.
  • Allow onions to cool for at least 10 minutes.
  • Carefully unwrap each onion and place them back into the casserole dish; set aside.

Crab Meat Stuffing

  • In a food processor, add the garlic, onion, and crab meat. Process until finely diced, and remove.
  • Once the crab meat & veggies are done, remove, and process the crackers until fine, set aside.
  • In a large skillet, saute the fine crab meat mixture, spices, wine, parsley, and butter until golden brown and fragrant-about 4 minutes over medium-low heat.
  • Turn off heat, and add the crackers directly to the skillet and combine.
  • Remove stuffing from heat and carefully scoop into each onion. I used an ice cream scoop and mounded the stuffing evenly into each onion.
  • Bake onions at 375 degrees Fahrenheit uncovered for 20 minutes.
  • Remove onions from the oven, and sprinkle with chopped green onion. Enjoy once slightly cooled.

Notes

Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1g | Calories: 748cal | Carbohydrates: 73g | Protein: 12g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 102mg | Sodium: 1018mg | Potassium: 537mg | Fiber: 6g | Sugar: 25g | Vitamin A: 1820IU | Vitamin C: 29mg | Calcium: 180mg | Iron: 4mg