Crab-Stuffed Vidalia® Onion with Wine Sauce
- 6 jumbo Bland Farms® Vidalia® Onions, peeled
- 6 tbsp. unsalted butter
- 2 tbsp. olive oil
- 1 medium Bland Farms® Vidalia® Onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 3 celery ribs, thinly sliced
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 1/8 tsp. cayenne pepper
- 2 cups chicken stock
- 1 tbsp. Worcestershire sauce
- 1 lb. lump crab meat
- 2 eggs, slightly beaten
- 6 slices white bread, crust removed and cubed
- 1 tbsp. Dijon mustard
- 1/2 lemon, juiced
- 2 tbsp. chopped fresh parsley
White wine sauce:
- 1 tbsp. olive oil
- 1 tbsp. minced garlic
- 1/4 cup Sauvignon Blanc
- 1/4 cup fresh lemon juice
- 1 fresh thyme sprig
- 6 tbsp. cold unsalted butter
- 1 tbsp. finely chopped parsley
- For the baked onions, preheat oven to 425°F. Cut off the top and bottom of each onion so that it will sit flat. Using a paring knife, or melon baller, cut a 1-inch deep cone into the top of the onion. Sprinkle with salt and pepper to taste. Place the 1 tablespoon of butter in the center of each onion. Wrap each onion tightly in foil. Place in a shallow baking dish and bake for 45 minutes or until tender. Carefully unwrap, and set aside to cool. Decrease oven temperature to 375°F.
- For the crab mixture, heat oil in a sauté pan over medium heat. Add onion, bell peppers and celery; cook until tender. Season with salt and pepper to taste. Transfer to large mixing bowl; let cool.
- In the same sauté pan melt butter over medium heat. Stir in flour and cayenne pepper; cook and stir 2 minutes. Whisk in stock, 1/2 cup at a time, whisking until smooth. Add Worcestershire sauce, and season with salt and pepper. Bring to boiling, reduce heat to low and cook 10 minutes, stirring occasionally. Remove from heat to cool.
- Meanwhile, to the mixing bowl, add crab, eggs, bread cubes, Dijon mustard, lemon juice and parsley; stir to combine. Add mixture from sauté pan to the crab mixture; combine thoroughly.
- Scoop out the center of each baked onion leaving a ¼-inch-thick shell. Fill each onion with the crab stuffing. Place stuffed onions in a shallow baking dish. Bake, uncovered, 30 minutes.
- Meanwhile, for the wine sauce, heat olive oil in a sauté pan over medium heat. Add garlic; cook 30 seconds to 1 minute. Add wine, lemon juice and thyme sprig; simmer until reduced by half. Remove pan from heat; discard thyme sprig. Whisk in cold butter 2 tablespoons at a time. Season with salt and pepper to taste. Stir in parsley.
- To serve, place each stuffed onion on a plate, and drizzle with wine sauce.