Baked Crab-Stuffed Trout
Makes 4 servings
|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|
- 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.
- 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.
- Bake 30 minutes or until trout flakes easily when tested with fork. Serve with lemon wedges. Garnish, if desired.
|Serving Size:||1/2 of 1 stuffed trout fillet|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||24 %|
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