Stuffed Trout Supreme
|Liquid butter buds/Fat free chicken broth||1⁄4 Cup (4 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Minced garlic||1 Tablespoon (In A Jar)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Lump crabmeat||1 1⁄2 Pound, drained and picked over|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
|Fat free wheat crackers||2 1⁄2 Cup (40 tbs), crushed (Snackwell's)|
|Lite salt||1 Teaspoon|
|Ground pepper||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Trout fillets||32 Ounce, unskinned (8 Pieces, 4 Ounce Each)|
|Lemon butter sauce|
|Lemon wedges||4 (Adjust Quantity As Per Taste)|
|Liquid butter buds||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Chopped green onions||1 Tablespoon, chopped|
|Tabasco sauce||1 1⁄2 Teaspoon|
Saute onions and garlic in liquid Butter Buds, or chicken broth, until onions are soft.
Remove from heat and add crabmeat, green pepper, Egg Beater, parsley, cracker crumbs, and seasonings.
Mix well and shape into oblong patties.
Generously spray Pam Spray on a large non-stick skillet.
Cut trout fillets in half.
Season to taste with salt and pepper and cayenne.
Lightly saute fillets in hot skillet on both sides, just to sear.
Spray a shallow baking sheet with a non-fat cooking spray.
Place 8 fillets of trout on cookie sheet, skin side down.
Place a crab stuffing patty on each.
Preheat oven to 350° F.
Place 8 more fillets on top of the crab stuffing, skin side down.
Top each with 1/4 cup Lemon Butter Sauce, and sprinkle with paprika.
Bake 12-15 minutes or until fish flakes easily.
Serve with additional Lemon Butter Sauce and garnish with additional chopped parsley and lemon wedges.
Lemon Butter Sauce: Mix all the ingredients together in a sauce pan and simmer 5 minutes or until thickened.