Crab and Shrimp Stuffed Trout Fillets
 
Prep time
Cook time
Total time
 
Crab and shrimp stuffed trout fillets are rich and indulgent. Simply roll trout fillets with a creamy seafood filling and bake!
Author:
Recipe type: Main
Cuisine: American
Serves: 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat oven to 400 F.
  3. Mince shrimp into tiny pieces.
  4. Stir together remaining salt, shrimp, crab, old bay, mayo, Worcestershire, garlic, and onion.
  5. 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.
  6. 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.
  7. Spoon any liquid in the baking pan over the fish before serving. Serve with lemon wedges.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/crab-shrimp-stuffed-trout-fillets/