Seafood Stuffed Vidalia Onions - cooking recipe

Ingredients

STUFFING
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
Onions
4 medium vidalia onions (or other sweet onions)
1/2 cup chicken broth

Preparation

Preheat oven to 350\u00b0F 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 saute pan, heat the olive oil and butter. Add the garlic, celery, and bell pepper. Saute for 2 minutes, or until the vegetables are softened.
Add the shrimp and season with salt and Old Bay (to taste). Saute 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.