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Crab-Stuffed Trout With Tarragon Recipe
|Onions||2 Large, finely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Fresh crab meat/One 7 3/4 ounces can chunk crab meat||8 Ounce, drained, flaked|
|Snipped fresh tarragon leaves/1 1/2 teaspoons dried tarragon leaves||1 Tablespoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Dressed trout||9 Pound (6 Units, 1 To 1 1/2 Pounds Each)|
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
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 400Â°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