Best 9 Creole Stuffed Trout With Crab Recipes

SEAFOOD-STUFFED RAINBOW TROUT

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

STUFFED TROUT

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

BAKED TROUT STUFFED WITH CRAB

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.

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER

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.

STUFFED TROUT

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.

STUFFED CRABS (NEW ORLEANS)

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.

CREOLE CRAB-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
• Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
• Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
• Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
• Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

CREOLE CRAB STUFFED AVOCADOS

Steps:

• Steam the rice and let it cool.
• In a small bowl, mix mayonnaise, mustard, salt & pepper, lemon juice, ketchup and tabasco.
• Cut the avocados in half and scoop out the inside, leaving a small amount all around the skin to keep it sturdy. Set aside the skins.
• Dice the avocado.
• Sitr together the crab, mayonnaise mixture and the cooled rice. Then fold in the avocado and tomatoes. Taste the mixture and add any additional salt/pepper or seasoning that you like.
• Fill each avocado half with the prepared mixture, sprinkle with chopped herbs and refrigerate until serving.

COPELAND'S OF NEW ORLEANS' STUFFED CRAB RECIPE

Steps:

• Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.