Photo: Quentin Bacon; Styling: Philippa Brathwaite
Total Time
35 Mins
4 servings (serving size: 1 stuffed trout)

Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Heat a large nonstick skillet over medium-high heat. Add bacon to pan; sauté 4 minutes. Add onion, bell pepper, carrot, thyme, and garlic; sauté 4 minutes. Stir in mushrooms; sauté 4 minutes. Place in a medium bowl; cool slightly. Stir in crabmeat, parsley, and juice.

Step 3

Open trout flat as you would a book. Sprinkle trout evenly with salt and black pepper. Spoon about 1/4 cup mushroom mixture onto one side of each fish, and fold other side over to cover. Arrange fish on a foil-lined broiler pan coated with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until desired degree of doneness. Serve with lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Deberry's Review

May 30, 2014

JessicaJJM's Review

March 29, 2011
Made this exactly as directed, except I substituted imitation crab for lump, which may have compromised the flavor slightly. Over all this was a very good recipe that wasn't hard to make at all. Will make again for sure!