Seafood Stuffed Vidalia Onions

• 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

1. Preheat oven to 350u0b0F 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.
2. 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.
3. 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.
4. 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.

olive oil, butter, garlic, celery, red bell pepper, shrimp, kosher salt, bay seasoning, lump crabmeat, bread crumbs, onions, vidalia onions, chicken broth

Taken from www.food.com/recipe/seafood-stuffed-vidalia-onions-357661 (may not work)