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Baked Crab-Stuffed Trout
Yield: Makes 4 servings
Ingredients:
2
small whole trout (about 6 ounces each), cleaned and boned
3
teaspoons reduced-sodium soy sauce, divided
3
ounces frozen cooked crabmeat or imitation crabmeat, thawed, shredded
1/2
cup fresh bread crumbs
1/2
cup shredded carrot
1/4
cup thinly sliced celery
1/4
cup thinly sliced green onions
1
egg white, lightly beaten
2
tablespoons dry white wine
1
tablespoon grated lemon peel
1
teaspoon garlic powder
1/2
teaspoon black pepper
Lemon wedges
Preparation:
1.
Preheat oven to 375°F. Wash trout; pat dry with paper towels. Place on foil-lined baking sheet. Brush inside cavities lightly with 1-1/2 teaspoons soy sauce.
2.
Combine remaining 1-1/2 teaspoons soy sauce, crabmeat, bread crumbs, carrot, celery, onions, egg white, wine, lemon peel, garlic powder and pepper in small bowl; blend well. Divide stuffing in half; place half of stuffing inside cavity of each trout.
3.
Bake 30 minutes or until trout flakes easily when tested with fork. Serve with lemon wedges. Garnish, if desired.
Nutritional Information:
| Serving Size: 1/2 of 1 stuffed trout fillet | |
| Sodium | 527 mg |
| Protein | 25 g |
| Fiber | 1 g |
| Carbohydrate | 14 g |
| Cholesterol | 61 mg |
| Saturated Fat | 2 g |
| Total Fat | 6 g |
| Calories from Fat | 24 % |
| Calories | 217 |
Dietary Exchange:
| Meat | 3 |
| Starch | 1 |
This recipe appears in:
Fish
