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