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Baked Quail with Crab-Stuffed Tomatoes


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


    • 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.