Recipes Crab Stuffed Trout (Entree)

Number of Servings
    • 2 6-ounce whole trout, cleaned and boned
    • 3 teaspoons reduced-sodium soy sauce, divided
    • 3 ounces cooked crab meat, shredded
    • 2 slices bread made into bread crumbs
    • 1/2 cup carrots, shredded
    • 1/4 cup celery, thinly sliced
    • 1/4 cup green onion, thinly sliced
    • 1 egg white, slightly beaten
    • 1 tablespoon lemon peel, grated
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • lemon wedges

Preheat oven to 375 degrees. Wash trout and pat dry with paper towels. Place on foil-lined baking sheet. Brush inside cavities lightly with one-half the soy sauce. Combine remaining soy sauce, crab meat, bread crumbs, carrots, celery, onion, egg white, lemon peel, garlic powder and pepper in a small bowl. Place one-half the stuffing inside each trout. Bake 30 minutes. Serve with lemon wedges.

Nutrition Information

138 Calories; 4g Fat (23.8% calories from fat); 16g Protein; 10g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 337mg Sodium.