North Carolina Mountain Trout Stuffed with Low Country Crab
|Stuffing||1⁄2 Cup (8 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄2 , chopped|
|Celery||1⁄3 , chopped|
|Green pepper||1⁄3 Cup (5.33 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Pimento||1⁄2 Cup (8 tbs), chopped|
|Seafood seasoning||1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Horseradish sauce||1 , grated|
|Pickled crab meat||1 Pound (claw)|
|Eggs||2 , lightly beaten|
|Fresh bread crumbs||2 Cup (32 tbs)|
1)Rinse the trout cavity with cold water and avoid washing off the slippery outer liquid of the skin
2)Keep aside in the refirgerator,in a slotted pan with a liner.
3)Cover with ice cubes for best protection
4)To make the stuffing,take a pan.
5)Melt the margarine and saute the onion,celery and green pepper lightly.
6)Sprinkle the garlic,pimiento,seasonsing and horseradish to the pan.
7)Remove from flame,keep aside and pick for shells and cartilage from crab meat
8)Take a mixing bowl,add the vegetable mix and crabmeat and mix well.
9)Now pour in the eggs and mix well.
10)Add the breadcrumbs till the mix holds together if a small amount of stuffing is pressed into a ball.
11)Check for seasoning
12)Preheat the broiler.
13)Put the trout on a clean surface and stuff the cavity on each side with the mix.
14)Add some butter to the surface of each trout and broil for 20-30 minutes til done.
15)To check, press the flesh. it should be dry and firm.
16)Serve with lemon wedges