Seafood is a special treat for me. I tend to reserve it for special occasions, like birthdays and holidays. These crab and shrimp stuffed trout fillets are no exception! My family and I enjoyed them for our Thanksgiving dinner, and I plan to have them again for our Christmas dinner!
Trout are more mild in flavor than salmon, and have a delicate sweetness that pairs perfectly with rich, salty seafood flavors. I chose shrimp and crab because they were easy to find and simple to use. I usually buy shrimp from the seafood counter to get the best quality. For this recipe, I opted for small salad shrimp because I was going to mince them up into tiny bits anyway. There fore, I soaked the shrimp in brine to be certain they had the best flavor possible!
Variations to the Crab and Shrimp Stuffed Trout Fillets recipe:
- Use whatever seafood you like. All shrimp or all crab would work. Scallops would also be a lovely addition.
- Try cream cheese in place of the mayo if you prefer for an even creamier result.
- Don’t skip the lemon! Finishing with the lemon adds brightness that would otherwise be lost.
- 5 oz (1 cup) salad sized shrimp
- ½ tsp salt, divided
- 6 oz can lump crab meat, drained
- ¼ tsp old bay seasoning
- ¼ cup mayo
- 1 tsp Worcestershire sauce
- 2 garlic cloves, minced
- 3 TBS minced onion
- 8 small trout fillets (12-16 oz)
- 2 TBS butter
- ½ cup Parmesan shreds or shaves
- 1 lemon, cut into 8 wedges
- Cover shrimp with water in a medium bowl. Stir in ¼ tsp salt and let this rest for 15 minutes. Drain shrimp and pat dry with a paper towel.
- Preheat oven to 400 F.
- Mince shrimp into tiny pieces.
- Stir together remaining salt, shrimp, crab, old bay, mayo, Worcestershire, garlic, and onion.
- Spread the shrimp filling over the center of the trout fillet leaving the ends exposed. Roll the fillet up and set seam side down in a baking pan coated with cooking spray. Repeat with remaining fillets.
- Cut butter into 8 pieces and top each piece of trout with a piece of butter. Sprinkle Parmesan over the top and bake for 20-25 minutes, or until fish is cooked through and opaque.
- Spoon any liquid in the baking pan over the fish before serving. Serve with lemon wedges.
Recipe inspired by Healthy World Cuisine.