Baked Trout Stuffed with Crab
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 slices bacon
- 1⁄2 cup chopped scallion
- 1⁄4 cup diced celery
- 1 grated lemon, rind of
- 1 tablespoon chopped fresh parsley
- 1⁄2 cup breadcrumbs
- salt and pepper
- 8 ounces lumb crabmeat (about 1 cup)
- 1 egg, beaten
- 4 whole trout or 4 whole red snapper, about 3/4 to 1 pound each,cleaned,scaled if needed and boned
directions
- Preheat oven to 375 degrees.
- Fry the bacon slices until crisp and rendered of fat.
- Drain on paper towels.
- Crumble the bacon.
- Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
- Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
- Set aside.
- Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
- Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
- Fold in the crabmeat and bacon.
- Bind with the egg.
- Open each fish like a book, skin side down.
- Spread the stuffing over one half.
- Pack it down firmly, then fold over the other half and press down gently.
- Close the opening with toothpicks if desired.
- Set the fish in the prepared baking dish or roasting pan.
- Brush the tope of the fish with a little reserved bacon fat.
- Bake until the fish is cooked, 25-30 minutes.
- Carefully transfer the fish to warmed serving plates and serve immediately.
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RECIPE SUBMITTED BY
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