Lump Crab-Stuffed Trout

• 3 center-cut bacon slices, chopped
• 1/3 cup finely chopped onion
• 3 tablespoons finely chopped red bell pepper
• 3 tablespoons finely chopped carrot
• 2 teaspoons chopped fresh thyme
• 2 garlic cloves, minced
• 1 cup finely chopped mushrooms (about 4 ounces)
• 4 ounces lump crabmeat, drained and shell pieces removed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 (8-ounce) dressed whole rainbow trout
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• Lemon wedges (optional)

1. Preheat broiler to high.
2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; saute 4 minutes. Add onion, bell pepper, carrot, thyme, and garlic; saute 4 minutes. Stir in mushrooms; saute 4 minutes. Place in a medium bowl; cool slightly. Stir in crabmeat, parsley, and juice.
3. Open trout flat as you would a book. Sprinkle trout evenly with salt and black pepper. Spoon about 1/4 cup mushroom mixture onto one side of each fish, and fold other side over to cover. Arrange fish on a foil-lined broiler pan coated with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until desired degree of doneness. Serve with lemon wedges, if desired.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

center, onion, red bell pepper, carrot, thyme, garlic, mushrooms, lump crabmeat, parsley, lemon juice, trout, salt, freshly ground black pepper, cooking spray, lemon wedges

Taken from www.myrecipes.com/recipe/lump-crab-stuffed-trout (may not work)