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Oven roasted crab stuffed rainbow trout




Source of Recipe


WKRG
Oven roasted crab stuffed rainbow trout

http://media.wkrg.com/images/scaled/media/news8/05-23-2011_recipe-200x0.jpg


Stuffing:
3/4 cup diced fennel
3/4 cup diced red bell pepper
3/4 cup diced red onion
3/4 cup diced celery
1/2 cup sliced green onion
2 tbls minced fresh thyme
2 tbls minced fresh basil
2 tbls minced garlic
4 tbls unsalted butter
1/2 cup white wine
1 each lemon (juiced)
1 pound lump crab meat

Rainbow trout:

4 each 11oz whole cleaned Rainbow trout
1 each fresh lemon
4 tbls olive oil
salt and pepper to taste

Preheat oven to 375. First what you want to do is take a medium saute pan and cook the onion, fennel, pepper, celery, garlic and butter til translucent which will take about 5 minutes. Then take your white wine and deglaze the pan, let cook for about 1 minute then remove vegetable mixture and let cool. Once cooled mix remaining ingredients with the lump crab. Once the crab mixture is done take your trout and lay the skin side down and season with salt and pepper and a little olive oil. Then take about 1 1/2 cup of crab mixture and stuff the trout. Once that is done that your stuffed trout and place it on a grease sheet pan and bake it for about 12-15 min, or until skin is nice and crunchy.