Crabmeat Stuffed Rainbow Trout
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1/4 cup Neuskes Bacon, finely chopped
1/4 cup shalltots, finely chopped
1/4 cup mushrooms, finely chopped
1/4 cup celery, finely chopped
1/2 cup jumbo lump crabmeat
1/2 cup backfin crabmeat
1/2 dash thyme
1/2 dash basil
pinch garlic powder
pinch salt
pinch white pepper
1/4 cup cream sauce
6 six ounce rainbow trout
seasoning salt, to taste
2 tablespoons butter
Directions
Saute bacon until crisp in a saute pan. Drain off excess drippings.
Add shallots, mushrooms and celery and cook over medium heat 5 minutes. Add crabmeat, herbs and cream sauce. Stir to meld flavors, remove from heat. Cool stuffing mixture.
Prepare grill: Gas- light burners to maintain a medium heat. Charcoal-prepare with grove lump charcoal to one side of grill. Grill grate must be clean, scrub and brush with vegetable oil.
To prepare trout, start by washing trout inside and out in cool water. Pat dry with paper towels. Season inside and out with seasoning salt. Divide stuffing into 6 equal portions. Stuff each trout with a portion of stuffing.
Trout can be grilled open face for 9 minutes or closed for 5 minutes per side.
