Baked Trout Stuffed With Crab Recipe

Ingredients for Baked Trout Stuffed With Crab

• 4 slices bacon
• Scallion
• 1/2 cup chopped celery
• Lemon, Rind Of
• Fresh Parsley
• Breadcrumbs
• Salt And Pepper
• 1 cup crabmeat
• 1 large egg
• Trout

How to Make Baked Trout Stuffed With Crab

1. Preheat oven to 375°F (190°C).
2. Fry 4 slices bacon until crisp. Remove and drain on paper towels; crumble.
3. Reserve 1 tablespoon bacon fat in the pan; pour the rest into a small bowl.
4. Lightly brush the bottom of a baking dish (approximately 8x8 inches) with reserved bacon fat.
5. 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).
6. 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.
7. Gently fold in 1 cup crabmeat and the crumbled bacon.
8. Stir in 1 large egg to bind.
9. Open each trout fillet (about 1 pound each) like a book, skin-side down.
10. Spread half of the stuffing mixture over one half of each fillet.
11. Fold the other half over the stuffing, pressing gently to seal. Secure with toothpicks if needed.
12. Place the stuffed trout in the prepared baking dish.
13. Brush the tops of the fish with a little reserved bacon fat.
14. Bake for 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.
15. Carefully remove the toothpicks (if used).
16. Transfer the trout to warmed serving plates and serve immediately.