BAKED TROUT STUFFED WITH CRAB

Baked Trout Stuffed with Crab image

This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.

Provided by Kim127

Categories Trout

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7

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