TROUT MICHAEL

8 oz. Jumbo lump crabmeat, cleaned
1/4 Red onion, diced
1/2 Red pepper, diced
4 Scallions, chopped
Parsley, chopped for garnish
4 dashes Tabasco Sauce
Stax Seasoning to taste
Cracker meal, as needed to bind stuffing
1 oz. Sherry
4 dashes Worcestershire Sauce
2 oz. Mayonnaise
2 oz. Ti-ti shrimp
2 trout, 10 oz. Head-on and boned

Mix all the above ingredients except the cracker meal in a mixing bowl. Add enough cracker meal to bind the other ingredients.

Season the trout on both sides with Stax Seasoning. Dredge the trout in flour, then place in an egg wash and recoat with flour. In a hot pan with clarified butter, sauté the trout, flesh side down. Turn the fish and sauté the skin side. Remove the head and discard.

Place the trout on a baking sheet and place the crabmeat stuffing on one side of the trout. Place in a 400-degree oven for 3-4 minutes to warm the stuffing. Remove the trout from the oven and fold over. Remove to the service plate and serve with a lemon citrus beurre blanc and a lemon wedge.