• Sarah Honadel

Recipe: Crab-Topped Trout Bake

Updated: Feb 8

Perfect for a quick weeknight dinner, semi-healthy and delicious, this recipe is a great way to add more seafood to your diet! The recipe below uses fresh blue crab meat and fresh spotted sea trout, but either could be substituted, as noted below.


Ingredients:

  • 3-4 trout filets*

  • 1 lb lump crab meat**

  • 4 tbsp butter, melted

  • 1/2 cup panko crumbs

  • 1/2 cup shredded Italian cheese

  • Cajun seasonings, such as Tony Chachere or Chef Paul Blackening Seasoning

  • Garlic powder

  • Optional: 1 lemon

*Substitute your favorite fish filet for the trout. If using frozen filets, thaw in the refrigerator or cold water.

**Use fresh crab or canned.

Instructions:

Preheat oven to 425 degrees. Spray cooking sheet with non-stick spray. Lay fish fillets on the cookie sheet close together so that they are touching. Season with cajun seasonings and garlic powder. Optional: squeeze juice from lemon onto fish.

Mix melted butter with crab meat. Spread crab meat on fish fillets creating an even coat.

Sprinkle shredded cheese evenly over crab meat.

Sprinkle panko crumbs over cheese.


Bake at 425 for 5 minutes. Turn oven to high broil and broil for 2-3 minutes until panko is crispy and cheese is melted.


Serve with rice and hush puppies, or your favorite sides!



Sarah Honadel is an avid outdoorswoman from Kentucky, now living in Idaho, who enjoys hunting elk, deer, turkey, pronghorn, and waterfowl. She is a team member at Huntress View, Pro Staff for Browning Trail Cameras, and Brand Ambassador for the GoWild app and BaseMap app. Follow her on Instagram @waddysarah and @arrowridgecreations.





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