RCP: CRAB STUFFED TROUT

I made these on New Years Eve. I modified a recipe I downloaded. The original called for onion salt, garlic salt and lemon pepper and was for 6 trout.

CRAB STUFFED TROUT

8 trout, cleaned
2-3 cloves garlic, chopped fine
5 scallions (green onions), chopped fine
2-3 tbsp. olive oil
1 cup bread crumbs
8 oz. crab meat (I used pasteurized Chesapeake Bay blue crab)
1 egg, beaten
Juice and zest from 1 lemon
4 tbsp. melted butter

Wash and dry fish. Preheat oven to 400 degrees. Sweat garlic and scallions in olive oil. Mix beaten egg with crab meat, bread crumbs, lemon juice and lemon zest. Add cooked garlic and scallions, and mix thoroughly. Divide mixture into 8 portions, forming football shapes and stuff into each trout. Place on oiled baking sheet and brush with melted butter. Bake 5-6 minutes at 400 degrees. Then broil 5-6 minutes until fish is tender and brown. No need to turn. Paired nicely with Riesling.

Howie,

That sounds tasty. What type of trout did you use? They must have been rather small based upon the quantity of the stuffing.

Howie,

That sounds tasty. What type of trout did you use? They must have been rather small based upon the quantity of the stuffing.

They were fresh rainbow trout I picked up at the local supermarket (Wegman's) and were quite large, actually. I would guess they were 10-11 inches. They were $5.99/lb. and when wrapped 2 in a package, each package was about $8.00. So, I guess that's about 12 oz. each. For the size of them I probably could have made more stuffing.

sounds good. the only problem i see is that it requires that you find BOTH really fresh trout (a lake fish) and really fresh crab (ocean stuff). i find it hard to get fresh seafood period; much less two disparate ones. when i go to either of the two really good fish places here - including a whole foods - i always ask what came in today. won't buy anything else. plus whatever it is must look good as well.