Lump Crab-Stuffed Trout

Lump Crab-Stuffed Trout Recipe
Photo: Quentin Bacon; Styling: Philippa Brathwaite
Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat.

Yield:

4 servings (serving size: 1 stuffed trout)

Recipe from

Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 324
Fat 9.5 g
Satfat 2 g
Monofat 2.6 g
Polyfat 2.9 g
Protein 53 g
Carbohydrate 4.2 g
Fiber 0.9 g
Cholesterol 163 mg
Iron 2.2 mg
Sodium 442 mg
Calcium 176 mg

Ingredients

3 center-cut bacon slices, chopped
1/3 cup finely chopped onion
3 tablespoons finely chopped red bell pepper
3 tablespoons finely chopped carrot
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped mushrooms (about 4 ounces)
4 ounces lump crabmeat, drained and shell pieces removed
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 (8-ounce) dressed whole rainbow trout
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
Lemon wedges (optional)

Preparation

1. Preheat broiler to high.

2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; sauté 4 minutes. Add onion, bell pepper, carrot, thyme, and garlic; sauté 4 minutes. Stir in mushrooms; sauté 4 minutes. Place in a medium bowl; cool slightly. Stir in crabmeat, parsley, and juice.

3. Open trout flat as you would a book. Sprinkle trout evenly with salt and black pepper. Spoon about 1/4 cup mushroom mixture onto one side of each fish, and fold other side over to cover. Arrange fish on a foil-lined broiler pan coated with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until desired degree of doneness. Serve with lemon wedges, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

David Bonom,

March 2011
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