Crab-Stuffed Trout


• 2 6-ounce whole trout, cleaned and boned
• 3 teaspoons reduced-sodium soy sauce, divided
• 3 ounces cooked crab meat, shredded
• 2 slices bread made into bread crumbs
• 1/2 cup carrots, shredded
• 1/4 cup celery, thinly sliced
• 1/4 cup green onion, thinly sliced
• 1 egg white, slightly beaten
• 1 tablespoon lemon peel, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• lemon wedges

Preheat oven to 375 degrees. Wash trout and pat dry with paper towels. Place on foil-lined baking sheet. Brush inside cavities lightly with one-half the soy sauce. Combine remaining soy sauce, crab meat, bread crumbs, carrots, celery, onion, egg white, lemon peel, garlic powder and pepper in a small bowl. Place one-half the stuffing inside each trout. Bake 30 minutes. Serve with lemon wedges.

Serves 4

This recipe has been generously contributed by