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| FRESH TROUT W/ CRAB MEAT STUFFING | ||||||
| 4 trout about 12 inches long 1 pound lump crab meat 1 teaspoon Old Bay seasoning 2 tablespoons mayonnaise 1 teaspoon dry prepared mustard 2 cups seasoned bread crumbs 2 eggs Preheat the oven to 400 degrees. Fill a large bowl with your hottest tap water, no hotter and salt it. You can actually use your sink for this. Remove the head, tail and all fins from the cleaned trout. Place the trout in the hot water for 15 minutes. During this time place the crab meat, Old Bay, mayonnaise and mustard into a bowl and mix lightly with a fork being careful not to break up the crab meat lumps more then necessary. Remove the trout from the water and holding in one hand with the stomach up and the body cavity exposed grasped the head end of the backbone and gently remove it with the ribs attached. Now lay the fish on a dry towel and carefully remove the skin. it should come off quite easily in one piece leaving the fish intact. Do this with each fish. Again holding the fish stomach up spoon the mixture equally into the cavities of the four fish. Prepare an egg wash and dip the fish, first into it, and then the bread crumbs, coating the outside. Place the fish on a rack and into the oven for 10 to 15 minutes until brown. Garnish with a lemon slice and tartar or seafood cocktail sauce. These make an outstanding first course for a formal dinner or as a main course for a light meal and are excellent with a light dry white wine. Yield: 4 servings |
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