Crab Stuffed Trout Recipe
This crab stuffed trout is a filling and sumptious trout recipe. Prepared with a filling of vegetables and mushrooms cooked in butter with breadcrumbs, the trout is stuffed along with the crabmeat with worcestershire sauce and parsley for flavor. Grill cooked, it is served with a lemony butter parsley sauce.
Ingredients
1/3 cup butter or margarine, divided
2 cups chopped Mushrooms
1/2 cup finely chopped onion
1/2 cup shredded carrot
1 cup crabmeat, flaked
1/4 cup fine dry bread crumbs
3 tablespoons chopped fresh parsley, divided
1 tablespoon white wine Worcestershire sauce
6 brook trout or salmon (8 ounces each), pan-dressed
2 teaspoons lemon juice
Arugula for garnish
Cherry tomatoes for garnish
Directions
To make filling: In 10-inch skillet over medium heat, in 3 tablespoons hot.
butter, cook mushrooms, onion and carrot until tender and liquid has evaporated, stirring occasionally.
In medium bowl, combine onion mixture, crabmeat, crumbs, 2 tablespoons of the parsley and Worcestershire; toss gently to coat.
Spoon 1/2 cup filling loosely into each fish cavity; secure with toothpicks.
Arrange fish in oiled grill basket.
In covered grill, arrange preheated coals around drip pan; test for hot coals above pan.
On grill rack, place grill basket over pan but not over coals.
Cover; grill 16 to 20 minutes or until fish begins to flake when tested with fork, turning once.
To make sauce: In 1-quart saucepan, combine remaining butter, remaining parsley and juice.
Over medium heat, heat until butter is melted, stirring occasionally.
butter, cook mushrooms, onion and carrot until tender and liquid has evaporated, stirring occasionally.
In medium bowl, combine onion mixture, crabmeat, crumbs, 2 tablespoons of the parsley and Worcestershire; toss gently to coat.
Spoon 1/2 cup filling loosely into each fish cavity; secure with toothpicks.
Arrange fish in oiled grill basket.
In covered grill, arrange preheated coals around drip pan; test for hot coals above pan.
On grill rack, place grill basket over pan but not over coals.
Cover; grill 16 to 20 minutes or until fish begins to flake when tested with fork, turning once.
To make sauce: In 1-quart saucepan, combine remaining butter, remaining parsley and juice.
Over medium heat, heat until butter is melted, stirring occasionally.
