Savage Kitchen

Oct 18, 2011 11:39 AM

Savage Kitchen - Crab Stuffed Trout Recipe

Blue Crab Stuffed Ruby Trout

Yields 12
12 Trout filets

Crab Stuffing
1 lb Blue Crab Meat (claw, special or lump)
1/2 Cups Red & Yellow Pepper (small dice)
1/8 Cups Red Onion (small dice)
1/8 Cups Chives (small dice)
1 ea Whole Eggs
2 tbs Dijon Mustard
1/4 Cups Mayonnaise
1/2 tsp Tabasco
1 fl oz Worcestershire
1 tsp Old Bay Seasoning
1/2 tsp White Pepper
Juice of 1 Lemon
2-3 cups Japanese Bread Crumbs

PROCEDURE
It is important to cut all vegetables the same size so you will have all the flavors evenly through the mixture. Mix eggs, mustard, mayonnaise, tabasco, worcestershire, old bay and pepper in a separate bowl. Add the dry mixture (your vegetables) to the wet. Mix thoroughly and add the breadcrumbs and place in the refrigerator for 30 minutes.

Lay the trout skin side down on your cutting board and place about 4oz of the crab stuffing at the tail end and roll. Take a toothpick or a skewer and put through where the tail and head meet so as to hold together. Repeat till all the trout is stuffed.
Place the trout in a lightly oiled and heated sauté pan on its side so the skin is facing out. Cook in a 350 degree oven for 15 minutes, check the internal temperature of the crab. You may need to cook them a little longer till the stuffing is hot. At time of service remove the pick or skewer and serve with lemon aioli.

Lemon Aioli

1 cup Mayonnaise
1tbs Worcestershire
Zest and Juice of 2 Lemons
Salt & Pepper to taste
PROCEDURE
Mix together in mixing bowl

 

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