Baked Trout Stuffed with Crab
Elevate your seafood game with this irresistible Baked Trout Stuffed with Crab recipe—perfect for a gourmet dinner that's surprisingly easy to prepare. Whole trout is delicately seasoned and generously stuffed with a flavorful blend of succulent lump crab meat, panko breadcrumbs, tangy Dijon mustard, zesty lemon juice, and fragrant garlic, all enhanced with a touch of Old Bay seasoning for that classic coastal flair. Brushed with melted butter and baked to golden perfection, this dish is not only a feast for the palate but also a stunning centerpiece adorned with fresh lemon slices. Ready in under an hour, this baked trout recipe is ideal for entertaining or transforming any weeknight meal into an elegant culinary experience. Serve with a vibrant green salad or fluffy rice for a truly memorable seafood feast.
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Recipe Information
Ingredients
- 2 pieces whole trout, cleaned and gutted
- 1 cup lump crab meat
- 0.33 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 tablespoons butter, melted
- 1 piece lemon, sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Rinse the trout under cold water and pat them dry with paper towels. Season the inside and outside of each fish with salt and black pepper.
In a medium bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, lemon juice, chopped parsley, minced garlic, Dijon mustard, and Old Bay seasoning. Mix gently until the filling is well combined.
Carefully stuff each trout with the crab mixture, making sure not to overfill. Use toothpicks to secure the edges of the fish if necessary to keep the stuffing in place.
Place the stuffed trout on the prepared baking sheet. Brush the outside of each fish with melted butter for a golden finish.
Arrange lemon slices on top of and around the trout for added flavor.
Bake the trout in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Remove the trout from the oven and carefully transfer to a serving platter.
Serve immediately with a side of vegetables, rice, or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.0 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 48.0 mcg | 240% | |
| Calcium | 372 mg | 29% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
