Baked Quail with Crab-Stuffed Tomatoes
Quail is such a mild white meat and really, it is all breast. But you need quite a bit of these small birds to really do any sort of meal. If crab meat isn’t in your budget to stuff the tomatoes, try it with bay shrimp or fresh fish. Serve the quail on a bed of lettuce and you have a great meal. Enjoy!
Baked Quail with Crab-Stuffed Tomatoes
Ingredients
Baked Quail
- 8 dressed quail
- olive oil
- salt and pepper
- 8 thick onion slices
- 3 tablespoons brown sugar
- 1/2 cup dry white wine
Crab-Stuffed Tomatoes
If crab meat isn’t in your budget, try it with bay shrimp or fresh fish.
- 4 large tomatoes cored at the stem end and hollowed out with a spoon
- 2 cups crab meat
- 1/2 cup shredded parmesan cheese
- 1/4 cup Japanese breadcrumbs panko or substitute any other breadcrumbs
- 1/2 teaspoon lemon zest
- 1/4 cup fresh basil leaves chopped
- 2 tablespoons mayonnaise
- salt and pepper
- olive oil
Instructions
- Rub quail evenly with olive oil. Season with salt and pepper. Coat onion slices with olive oil and season with salt and pepper. Place onion slices in a baking dish. Sprinkle brown sugar over onion and place 1 quail on each onion. Pour wine into dish, cover and bake in a preheated 375 degree oven for 12 – 15 minutes or until quail are just cooked and still just a tad pink at the thigh joint.
- In a bowl, combine crab meat with next 5 ingredients. Season with salt and pepper. Place crab stuffing inside tomato. Drizzle olive oil over tomato. Place tomatoes in a baking dish and bake at 375 degrees for 6 to 7 minutes.
- For each serving, place two quail (with onion underneath) and one stuffed tomato on plate.