Creole Stuffed Trout With Crab Recipes

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STUFFED TROUT



Stuffed Trout image

Provided by Roger Berkowitz

Categories     Fish     Shellfish     Bake     Seafood     Trout     Crab

Yield serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1/4 cup coarsely chopped mushrooms
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
1 teaspoon seeded and minced jalapeño
1/4 cup chopped red onion
1/4 cup celery (optional)
Salt
Freshly milled black pepper
4 ounces lump crabmeat
4 dressed rainbow trout
Old Bay Seasoning
Fresh lemon juice
Chopped fresh parsley

Steps:

  • Preheat the oven to 425°F.
  • Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
  • Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
  • Remove from the heat and cool for 15 minutes.
  • Season with salt and pepper to taste.
  • Stir in the crabmeat. Set the mixture aside.
  • Fan open the trout and sprinkle with the Old Bay Seasoning.
  • Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
  • Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.

PECAN-CRUSTED TROUT



Pecan-Crusted Trout image

Freshwater trout coated in a delicious crunchy pecan coating. Serve this with a savory brandy or lemon-butter sauce.

Provided by Devin

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

cooking spray
½ cup crushed pecans
1 teaspoon crushed dried rosemary
1 teaspoon salt
black pepper to taste
all-purpose flour, or as needed
4 (4 ounce) fillets trout
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Mix pecans, rosemary, salt, and black pepper in a shallow bowl. Place flour in a separate shallow bowl. Dip trout fillets in flour and shake off excess; dip fish into beaten egg, then into seasoned pecans, lightly pressing pecan coating onto fish. Arrange fillets on the prepared baking sheet.
  • Bake in preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 8.3 g, Cholesterol 140.3 mg, Fat 15.3 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 664.8 mg, Sugar 0.7 g

SEAFOOD CREOLE



Seafood Creole image

This is a spicy sauce similar to etouffee. By adding seafood, it becomes Seafood Creole. Due to the seasoning mix, it is quite spicy. This can be controlled by adjusting the amount of the peppers. I like mine full strength, but for the wife I have to cut the peppers down to 1/8 teaspoon each. This recipe can easily be doubled or quadrupled for large affairs. It goes great with rice, garlic bread, a green salad and a good white wine, such as white Merlot, white Cabernet, Johannisburg Riesling, or Gewurztraminer. Use your favorite firm, white fish fillets in this recipe. Canned diced tomatoes can be used in place of chopping fresh tomatoes.

Provided by Plain ole Bob

Categories     Seafood     Fish

Time 1h10m

Yield 6

Number Of Ingredients 21

¾ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme leaves
½ teaspoon dried sweet basil
¼ cup butter
1 cup peeled chopped tomato
¾ cup chopped onion
¾ cup chopped celery
¾ cup chopped green bell pepper
1 ½ teaspoons minced garlic
1 ¼ cups chicken stock
1 cup canned tomato sauce
1 teaspoon white sugar
½ teaspoon hot pepper sauce (such as Tabasco®)
2 bay leaves
1 pound peeled and deveined rock shrimp (thawed if frozen)
1 pound bay scallops (thawed if frozen)
1 pound haddock fillets (thawed if frozen) - cut into bite-size pieces

Steps:

  • Mix together oregano, salt, white pepper, black pepper, cayenne pepper, thyme, and basil in a small bowl; set aside.
  • Melt butter in a large Dutch oven over medium heat; stir in tomato, onion, celery, green bell pepper, and garlic. Cook and stir until the onion is translucent, about 5 minutes.
  • Stir in chicken stock, tomato sauce, sugar, hot pepper sauce, and bay leaves. Reduce heat to low and bring sauce to a simmer. Stir in seasoning mix and simmer until the flavors have blended, about 20 minutes.
  • Gently stir in rock shrimp, bay scallops, and haddock; bring sauce back to a simmer and cook until the shellfish and fish are opaque, about 20 more minutes. Remove bay leaves to serve.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 11.8 g, Cholesterol 224.1 mg, Fat 10 g, Fiber 2.1 g, Protein 47.2 g, SaturatedFat 5.2 g, Sodium 1018.8 mg, Sugar 4.8 g

BAKED TROUT STUFFED WITH CRAB



Baked Trout Stuffed with Crab image

This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.

Provided by Kim127

Categories     Trout

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon
1/2 cup chopped scallion
1/4 cup diced celery
1 grated lemon, rind of
1 tablespoon chopped fresh parsley
1/2 cup breadcrumbs
salt and pepper
8 ounces lumb crabmeat (about 1 cup)
1 egg, beaten
4 whole trout or 4 whole red snapper, about 3/4 to 1 pound each,cleaned,scaled if needed and boned

Steps:

  • Preheat oven to 375 degrees.
  • Fry the bacon slices until crisp and rendered of fat.
  • Drain on paper towels.
  • Crumble the bacon.
  • Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
  • Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
  • Set aside.
  • Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
  • Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
  • Fold in the crabmeat and bacon.
  • Bind with the egg.
  • Open each fish like a book, skin side down.
  • Spread the stuffing over one half.
  • Pack it down firmly, then fold over the other half and press down gently.
  • Close the opening with toothpicks if desired.
  • Set the fish in the prepared baking dish or roasting pan.
  • Brush the tope of the fish with a little reserved bacon fat.
  • Bake until the fish is cooked, 25-30 minutes.
  • Carefully transfer the fish to warmed serving plates and serve immediately.

Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7

CREOLE STUFFED TROUT WITH CRAB



CREOLE STUFFED TROUT WITH CRAB image

Categories     Fish

Yield 1 each

Number Of Ingredients 13

4-5 lb. trout
1 lb. crab meat
1 lb. shrimp
1 med. onion
1 sm. bell pepper
2 cloves garlic
Parsley
1 bunch green onion
3 eggs
1/2 c. lemon juice
Bread crumbs, seasoned
1/2 c. milk
1/2 c. butter

Steps:

  • Season fish (with Creole seasoning). Saute seasoning. Blend crab meat and shrimp. Saute with seasoning. Beat eggs and milk together. Mix all ingredients above together in large saucepan. Add bread crumbs to mixture not too much just enough to make the stuffing hold together. Butter bottom of baking dish. Baste fish with butter and lemon juice. Layer dish with a layer of fish stuffing on top of bottom layer of fish. Place top layer of fish. Baste fish with butter and lemon juice (that's to moisten the fish before baking.) Bake for 25-30 minutes at 350 degrees. Keep fish moisten with lemon juice and butter.

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER



Seafood Stuffed Trout Drizzled with Citrus Butter image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Nonstick cooking spray
1 (7-ounce) pouch cornbread mix (recommended: White Sweet Yellow Cornbread Mix)
1 egg
1 cup seafood stock or broth, divided
1/3 cup orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/2 teaspoon grated orange zest
1/4 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1/2 teaspoon cornstarch
1 stick butter
1 teaspoon freshly chopped cilantro leaves
3 tablespoons chopped celery leaves
3 tablespoons chopped red bell pepper
3 tablespoons chopped onions
1/2 cup frozen baby shrimp, thawed
1/2 cup bay scallops
1/2 cup chopped crawfish tails
2 1/2 teaspoons seafood seasoning, divided (recommended: Old Bay)
1 teaspoon white pepper
1 tablespoon chopped fresh cilantro leaves
6 whole individual serving size cleaned rainbow trout (heads on make a nice presentation)
4 cups spring mix or mixed salad greens
2 tablespoons thinly sliced scallions
6 orange slices

Steps:

  • Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
  • In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
  • Increase oven temperature to 375 degrees F.
  • Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
  • Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
  • Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
  • To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

CRAB-STUFFED TILAPIA



Crab-Stuffed Tilapia image

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tablespoons butter, divided
1 cup lump crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 large egg, beaten
2 tablespoons diced pimientos, drained
1/4 teaspoon seafood seasoning
4 tilapia fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

Nutrition Facts : Calories 608 calories, Fat 47g fat (21g saturated fat), Cholesterol 248mg cholesterol, Sodium 894mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

STUFFED CRABS CARIBBEAN STYLE



Stuffed Crabs Caribbean Style image

Provided by Craig Claiborne

Categories     appetizer

Time 20m

Yield 4 to 8 servings

Number Of Ingredients 12

8 tablespoons butter, approximately
4 scallions, chopped
1 teaspoon chopped garlic
1 hot green chili, finely chopped, seeds optional, or use dried red pepper flakes to taste
1 tablespoon curry powder
3/4 to 1 pound crabmeat, finely shredded (This does not have to be lump or fancy crab. Show crab, flaked crabmeat or even canned crab may be used.)
2 tablespoons finely chopped fresh coriander leaves, optional
2 tablespoons finely chopped parsley
Salt and freshly ground pepper
6 to 8 tablespoons crab liquid or bottled clam juice
2 cups fresh bread crumbs
Lime wedges for garnish

Steps:

  • Preheat the oven to 400 degrees.
  • Melt 8 tablespoons butter in a wide, shallow saucepan or skillet. When melted, add the scallions, garlic and chili. Add the curry powder and blend. Add the crabmeat. Add the coriander leaves, if desired, and parsley. Add salt and pepper to taste. Add enough crab liquid to moisten properly. If you want a richer and better dish, add 2 to 4 more tablespoons butter. Add bread crumbs and blend well.
  • Remove from the heat and use the mixture to fill 4 to 8 clam shells.
  • Bake for 10 to 15 minutes, until nicely brown. Serve with lime wedges, slices or halves.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 10 grams, Sodium 752 milligrams, Sugar 3 grams, TransFat 1 gram

STUFFED CRABS (NEW ORLEANS)



Stuffed Crabs (New ORleans) image

Make and share this Stuffed Crabs (New ORleans) recipe from Food.com.

Provided by Kikimony

Categories     Crab

Time 30m

Yield 12 crab shells

Number Of Ingredients 15

1 lb white crabmeat
6 slices stale bread or 4 stale hamburger buns
1/4 lb butter
3 eggs
1/2 cup chopped green onion
1/2 cup bell pepper, chopped
2 cloves garlic, minced
salt
pepper
cayenne
1 cup evaporated milk
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
1/2 cup chopped celery
seasoned bread crumbs, for topping

Steps:

  • Soak buns in milk and egg mixture.
  • Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
  • Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
  • Cook over medium heat about 15 minutes, stirring constantly.
  • Add green onions.
  • Then add buns.
  • Mix well.
  • Stuff crab shells (artificial).
  • Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

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