Crab-Stuffed Trout

Name: Crab-Stuffed Trout
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: 1 teaspoon imported mustard, such as Dijon or Düsseldorf; 1 teaspoon imported mustard, such as Dijon or Düsseldorf; 1½ teaspoons paprika; 4 tablespoons dry sherry; 1 egg yolk; ¾ cup heavy cream; Freshly ground pepper to taste; Salt to taste, if desired; ⅓ cup Fish Stock or bottled clam juice; ⅓ cup Fish Stock or bottled clam juice; 1 egg, lightly beaten; 1 tablespoon finely chopped parsley; 1 cup fresh crabmeat, preferably lump or backfin; ½ cup fresh bread crumbs; ¼ cup finely chopped sweet green pepper; 1 cup fresh crabmeat, preferably lump or backfin; ¼ cup finely chopped celery; ¼ cup finely chopped onion; 2 trout (¾ pound each), preferably boned but not filleted; 8 tablespoons butter

Preparation info

Yield:
4
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

2 trout (¾ pound each), preferably boned but not filleted
8 tablespoons butter

Americas
United States
Dinner
Pescatarian
Spicy

Method

Preheat the oven to 400 degrees.
Rinse the trout and pat dry inside and out. Set aside.
Heat 2 tablespoons butter in a saucepan and add the celer