Martin Bros. Recipes

Crab Stuffed Trout

Keywords: Fish & Shellfish

Added: February 09, 2018


7 each — Clear Spring Butterfly Trout Fillet – 8 oz (921050)

As needed — Roland Pomace Olive Oil (620390)

1 can — The Fish Guys Blue Special Crab Meat (371890)

1 cup — Monterey Large Mushrooms (360925), chopped, sautéed

1/4 cup — Capital City Red Bell Pepper (361251), chopped, sautéed

1/2 cup — Sugar Foods Breadcrumbs (415638)

2 Tbsp — C.H. Robinson Parsley (361160), chopped

1 tsp — Wholesale Lemon Zest (376111)

1 each — Wholesale Lemon (376111), squeezed

As needed — Kosher Salt (473160)

As needed — McCormick Table Grind Black Pepper (472538)

Preheat oven to 375°F. Brush trout with olive oil. Mix together remaining ingredients to make crab stuffing; set aside. Top trout with crab stuffing. Bake until trout is cooked and stuffing is hot, approximately 8-12 minutes.


Roasted Tomatoes


1 lb — Capital City Roma Tomatoes (362025), cut into wedges

2 oz — Roland Pomace Olive Oil (620390)

2 oz — Roland Balsamic Vinegar of Modena (600880)

1 Tbsp — Wholesale Minced Garlic (391020)

As needed — Kosher Salt (473160)

As needed — McCormick Table Grind Black Pepper (472538)

As needed — C.H. Robinson Parsley (361160), chopped

As needed — Shullsburg Italia™ Shredded Parmesan Cheese (900190)

Preheat oven to 375°F. Toss tomatoes, oil, vinegar, garlic, salt and pepper together. Roast for approximately 10-14 minutes. Garnish with parsley and shredded parmesan cheese.


Wild Rice Blend

1/2 cup — Uncle Ben’s Long Grain & Wild Rice (460630)

Prepare rice as directed.


PLATING | Plate Crab Stuffed Trout and top each with 2 ounces beurre blanc sauce. Serve with Roasted Tomatoes and Wild Rice Blend. Garnish with lemon zest, if desired.

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