Farm-raised rainbow trout are stuffed with crabmeat and vegetables in this popular chef's special from Legal's Bethesda, Maryland, restaurant. You can prepare the stuffing a few hours ahead of time and refrigerate it.

　　

Ingredients

serves 4

　　2 tablespoons olive oil

　　1/4 cup coarsely chopped mushrooms

　　2 tablespoons chopped green pepper

　　2 tablespoons chopped red pepper

　　1 teaspoon seeded and minced jalapeño

　　1/4 cup chopped red onion

　　1/4 cup celery (optional)

　　Salt

　　Freshly milled black pepper

　　4 ounces lump crabmeat

　　4 dressed rainbow trout

　　Old Bay Seasoning

　　Fresh lemon juice

　　Chopped fresh parsley

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.

　　

Step 3

Cook for 2 to 3 minutes over medium-high heat, stirring frequently.

　　

Step 4

Remove from the heat and cool for 15 minutes.

　　

Step 5

Season with salt and pepper to taste.

　　

Step 6

Stir in the crabmeat. Set the mixture aside.

　　

Step 7

Fan open the trout and sprinkle with the Old Bay Seasoning.

　　

Step 8

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.

　　

Step 9

Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.

　　

Nutrition Per Serving

Per serving: 68.9 calories

　　63.9 calories from fat

　　7.1g total fat

　　1.0g saturated fat

　　1.5 mg cholesterol

　　115.6 mg sodium

　　1.0g total carbs

　　0.4g dietary fiber

　　0.3g sugars

　　0.7g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From New Legal Sea Foods Cookbook by Roger Berkowitz & Jane Doerfer Copyright (c) 2003 by Roger Berkowitz & Jane Doerfer Published by Broadway Books.Roger Berkowitz, president and CEO of Legal Sea Foods since 1992, started working in his family's fish market at the age of ten. He frequently offers his expert opinion on the fishing industry on network news segments (CNN, CBS News, Eye on America, NBC Nightly News), has given culinary advice and demonstrations on the Today Show and Good Morning America, and lectures widely. He and his wife, Lynne, live in Newton, Massachusetts.Jane Doerfer coauthored the previous Legal Sea Foods Cookbook with George Berkowitz. She is the author of several cookbooks, including Going Solo in the Kitchen.Edward Koren is a regular contributor to The New Yorker and has illustrated a number of books, including A Dog’s Life and How to Eat Like a Child. He lives in Vermont.