- Recipes Home
- Interest Groups
Crab Stuffed Trout Recipe
|Butter/Margarine||1⁄3 Cup (5.33 tbs) (Divided)|
|Mushrooms||2 Cup (32 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Crabmeat||1 Cup (16 tbs), flaked|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Tablespoon (Divided)|
|Worcestershire sauce||1 Tablespoon|
|Trout/Salmon||48 Ounce (Pan Dressed)|
|Lemon juice||2 Teaspoon|
|Cherry tomatoes||2 (For Garnish)|
Serving size: Complete recipe
Calories 2865 Calories from Fat 1362
% Daily Value*
Total Fat 154 g236.8%
Saturated Fat 54.5 g272.6%
Trans Fat 0 g
Cholesterol 1083.1 mg
Sodium 1952.6 mg81.4%
Total Carbohydrates 41 g13.6%
Dietary Fiber 7.8 g31%
Sugars 16.6 g
Protein 318 g636.4%
Vitamin A 385.7% Vitamin C 203.6%
Calcium 90.4% Iron 144.3%
*Based on a 2000 Calorie diet
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.