Ingredients for Baked Trout Stuffed With Crab
- 4 slices bacon
- 1/2 cup chopped scallions
- 1/2 cup chopped celery
- Lemon, Rind Of
- 1/4 cup chopped fresh parsley
- 1/2 cup bread crumbs
- 1/4 teaspoon salt, 1/8 teaspoon black pepper
- 1 cup crabmeat
- 1 large egg
- 2 trout fillets (about 1 pound each)
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How to Make Baked Trout Stuffed With Crab
- Preheat oven to 375°F (190°C).
- Fry 4 slices bacon until crisp. Remove and drain on paper towels; crumble.
- Reserve 1 tablespoon bacon fat in the pan; pour the rest into a small bowl.
- Lightly brush the bottom of a baking dish (approximately 8x8 inches) with reserved bacon fat.
- In the same pan, sauté 1/2 cup chopped scallions and 1/2 cup chopped celery in the remaining bacon fat until softened (5-7 minutes).
- In a bowl, combine the cooked vegetables, zest of 1 lemon, 1/4 cup chopped fresh parsley, 1/2 cup bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Gently fold in 1 cup crabmeat and the crumbled bacon.
- Stir in 1 large egg to bind.
- Open each trout fillet (about 1 pound each) like a book, skin-side down.
- Spread half of the stuffing mixture over one half of each fillet.
- Fold the other half over the stuffing, pressing gently to seal. Secure with toothpicks if needed.
- Place the stuffed trout in the prepared baking dish.
- Brush the tops of the fish with a little reserved bacon fat.
- Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully remove the toothpicks (if used).
- Transfer the trout to warmed serving plates and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
20g
Carbs
3g
