Baked Spotted Trout with Crab Stuffing

Recipe
- 6 spotted trout fillets
- ½ pound fresh backfin crabmeat
- 4 tablespoons butter
- ½ cup celery, minced
- ½ cup onion, minced
- ¼ cup green pepper, minced
- 1 cup fresh, fine bread crumbs
- 1 egg, beaten
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon paprika
- 1 ½ tablespoons butter, melted
- salt
- black pepper, freshly ground
Preheat the oven to 375° F.
Melt 4 tablespoons butter in a medium saucepan. Lightly sauté celery, onion and green pepper. Be careful not to brown. Stir in crumbs, eggs, lemon juice, parsley, ½ teaspoon salt, ¼ teaspoon black pepper and paprika.
Remove from heat. Gently fold in crab meat.
Layout fillets on a work surface, skin sides up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375° F for about 10-12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.
Contributed by Joyce Taylor MM2
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