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    Crab Stuffed Seatrout

    Crab stuffed Seatrout
    Crab stuffed Seatrout

    Searching for another way to cook your catch?

    Fish is one of the healthiest proteins on the planet. (Sorry, Chicken...) It’s heart-healthy, contributes to brain health and usually tastes fantastic! Most peeps batter up that flakey goodness and deep fry it, but if you are looking to jump into uncharted waters, here’s a kick-ass recipe that our friend Capt. Alan White has cooked up.

    AUTHOR:
    CAPT. ALAN WHITE

    YIELDS:
    4 TO 6 SERVINGS

    SKILL LEVEL:
    EASY

    TOTAL TIME:
    15 MINUTES

    Ingredients:

    Lump Crab Stuffing:
    • 1 Egg
    • 1/3 cup Mayonnaise
    • 1/4 cup Chopped Green Onions
    • 1/4 cup Chopped & Sauteéd Red Pepper
    • 1/2 cup Panko Breadcrumbs
    • A pinch of Cayan Pepper
    • A pinch of Seafood Seasoning (Old Bay Seasoning)
    • Salt and freshly Ground Black Pepper
    • 1 tbsp. Lemon Juice
    • 1 lb. Jumbo Lump Crab Meat
    Trout "Pin Wheels":
    • Crab Stuffing
    • 8 Trout Fillets (Cleaned & Deboned)
    • 1 Stick of Butter
    White Cream Sauce:
    • 1 cup Heaving Cream
    • 1/3 Cooking Sherry

    Directions:

    For the Lump Crab Stuffing:
    In a bowl, add egg and whisk. Add mayonnaise, green onions, red pepper and mix together. Next, you will want to add the Panko Breadcrumbs (if the mixture is too watery, add more breadcrumbs). Add a pinch of Cayan pepper & seafood seasoning to the mixture and mix. Finally, add the lump crab meat and the lemon juice and gently fold together (try not to break up the crab meat). Refrigerate until ready to use.
    For the Trout Pin Wheels:
    Lay the trout fillets out on a non-stick surface. Starting at the tail of each filet, grab roughly 1/2 cup of the Lump Crab Stuffing, place at the end of the tail and roll up the filet. Try to push down slightly to keep together or tooth pick. Place each pin wheel in a glass (oven safe) dish. Any left over Crab Stuffing can be used to make crab cakes. Refrigerate until ready to use.
    For the White Cream Sauce:
    Combine heavy cream & cooking sherry in a bowl. Mix and pour over trout pin wheels.
    For the Trout Pin Wheels:
    Season each pin wheel with a bit of seafood seasoning. Finish off by adding 1 tbsp of butter on top of each pin wheel. Refrigerate until ready to use.
    Pre-Heat oven to 375°
    Place both the Crab Stuffed Trout in the oven (uncovered) for 25 mins.
    Serve immediately.

    GIVE THIS RECIPE A GO AND LET US KNOW WHAT YOU THINK.

    RECIPE FROM CAPT. ALAN WHITE, FOLLOW HIM ON INSTAGRAM


    WHAT'S YOUR GOTO MEAL PREP? LET US KNOW IN THE COMMENTS BELOW...

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