How to Cook Trout with Crabmeat

For all of us seafood lovers, the marriage of two or more types of seafoods with different textures is culinary glory. Seafood aficionados are always hunting for new recipes, especially during the holiday season, to serve at gatherings of family and friends. Here is one that is fairly easy to make and quite tasty.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 medium trout, filleted and cut in half
• 1 lb. Jumbo Lump Crabmeat
• 1 medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 1/2 cups whole milk
• 1 1/2 tablespoons all purpose flour
• 1/4 quite cup olive oil
• 1/4 stick butter
• salt, pepper, and cayenne pepper to taste
• 1 lemon, cut in wedges
• fresh parsley for garnishment

1. Pan fry or broil trout, then set aside after cooking.
2. Melt 1/4 stick butter in 1/4 cup of olive oil in saucepan, then saute the onion and the garlic in the olive oil/butter mixture. Once the onion and garlic is sauteed, and 1 1/2 tablespoons flour. Add salt, pepper, and cayenne pepper to suit taste.
3. Stir in 1 1/2 cups of whole milk. Let simmer until ingredients are well incorporated and have a smooth consistency.
4. Remove from burner long enough to get jumbo lump crabmeat, which should be room temperature. Fold crabmeat carefully into sauce, so as not to break the lumps.
5. Top trout with the crabmeat sauce, then garnish with chopped parsley and a lemon wedge.