Ingredients:

Lump Crab Stuffing:
• 1 Egg
• 1/3 cup Mayonnaise
• 1/4 cup Chopped Green Onions
• 1/4 cup Chopped & Sauteéd Red Pepper
• 1/2 cup Panko Breadcrumbs
• A pinch of Cayan Pepper
• A pinch of Seafood Seasoning (Old Bay Seasoning)
• Salt and freshly Ground Black Pepper
• 1 tbsp. Lemon Juice
• 1 lb. Jumbo Lump Crab Meat

Trout "Pin Wheels":
• Crab Stuffing
• 8 Trout Fillets (Cleaned & Deboned)
• 1 Stick of Butter

White Cream Sauce:
• 1 cup Heaving Cream
• 1/3 Cooking Sherry

Directions:

Serving:
For the Lump Crab Stuffing: In a bowl, add egg and whisk. Add mayonnaise, green onions, red pepper and mix together. Next, you will want to add the Panko Breadcrumbs (if the mixture is too watery, add more breadcrumbs). Add a pinch of Cayan pepper & seafood seasoning to the mixture and mix. Finally, add the lump crab meat and the lemon juice and gently fold together (try not to break up the crab meat). Refrigerate until ready to use.

For the Trout Pin Wheels: Lay the trout fillets out on a non-stick surface. Starting at the tail of each filet, grab roughly 1/2 cup of the Lump Crab Stuffing, place at the end of the tail and roll up the filet. Try to push down slightly to keep together or tooth pick. Place each pin wheel in a glass (oven safe) dish. Any left over Crab Stuffing can be used to make crab cakes. Refrigerate until ready to use.

For the White Cream Sauce: Combine heavy cream & cooking sherry in a bowl. Mix and pour over trout pin wheels.

For the Trout Pin Wheels: Season each pin wheel with a bit of seafood seasoning. Finish off by adding 1 tbsp of butter on top of each pin wheel. Refrigerate until ready to use.

Pre-Heat oven to 375°

Place both the Crab Stuffed Trout in the oven (uncovered) for 25 mins.

Serve immediately.