Trout Stuffed With Crabmeat

Trout have been described as "the quintessential low-fat, low-sodium food." It is a wonderful source of protein, and low in calories. Fish are the only significant source of oils containing Omega-3 fatty acids. These oils are beneficial as a preventive in heart disease, arthritis and other aliments.


  • 3 stale rolls or several pieces of stale bread
  • 1 egg
  • 1 c. milk
  • 1/3 c. chopped onion
  • 1/3 c. chopped raw bacon
  • 4-12" trout
  • 8 oz. crabmeat
  • Pinch of oregano
  • Juice of ½ lemon
  • Salt and Pepper
  • 2 dashes Worcestershire sauce


Split and bone trout, but do not separate the halves. To prepare stuffing, soak bread in milk, squeeze dry and add egg. Saute bacon and onions until the onions are limp but not brown. Add the crabmeat and saute for five minutes. Add to bread mixture, then stir in remaining ingredients.

Spread the stuffing on ½ of each trout and fold the other half on top. Sprinkle top of trout with paprika and brush with melted butter. Bake in 400F oven until skin is brown and crisp.