Crab-Stuffed Trout With Tarragon Recipe

The crab stuffed trout with tarragon is a baked trout recipe prepared along with mushrooms and onions. The crab stuffing is flavored with parsley and tarragon and seasoned to taste. simply baked and garnished with lemon twists, the crab stuffed trout with tarragon is a delightful recipe for family meals.

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Onions2 Large, finely chopped
 Dry white wine1⁄4 Cup (4 tbs)
 Mushrooms1 Cup (16 tbs), sliced
 Fresh crab meat/One 7 3/4 ounces can chunk crab meat8 Ounce, drained, flaked
 Snipped fresh tarragon leaves/1 1/2 teaspoons dried tarragon leaves1 Tablespoon
 Snipped parsley1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Freshly ground white pepper1⁄4 Teaspoon
 Dressed trout9 Pound (6 Units, 1 To 1 1/2 Pounds Each)
 Lemon twists6

Nutrition Facts

Serving size: Complete recipe

Calories 6610 Calories from Fat 2461

% Daily Value*

Total Fat 273 g420%

Saturated Fat 47.8 g238.8%

Trans Fat 0 g

Cholesterol 2367.8 mg

Sodium 3143.2 mg131%

Total Carbohydrates 83 g27.8%

Dietary Fiber 19.6 g78.5%

Sugars 31.2 g

Protein 900 g1799.1%

Vitamin A 72.6% Vitamin C 272.9%

Calcium 217.3% Iron 384.2%

*Based on a 2000 Calorie diet

Directions

Simmer onion in wine until tender (about 5 minutes).
Mix 1 1/2 cups cooked onion with the mushrooms, crab meat, 1 tablespoon tarragon, the parsley, salt, and pepper.
Stuff trout with onion mixture.
Spread remaining onion in a shallow baking pan; arrange trout over onion.
Bake at 400°F about 20 minutes, or until fish is tender and flakes with a fork.
Remove fish to serving platter.
Sprinkle with 1 tablespoon tarragon and garnish with lemon twists
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