• 1/4 cup plus 2 Tbs. unsalted butter
• 1/2 cup celery, diced
• 1/4 cup onion, diced
• 1/4 cup mushrooms, diced
• 1/2 cup lump crabmeat
• 1/4 cup breadcrumbs
• 1/2 tsp. white pepper
• 2 lbs. fresh trout, cleaned and deboned
• 1 lemon, cut in wedges
• 4 sprigs parsley

Preheat oven to 375°F. Melt 1/4 cup butter in a heavy nonstick skillet over medium heat. Sauté celery and onions about 5 minutes or until celery is soft. Add mushrooms and cook another 5 minutes. Stir in crabmeat and breadcrumbs. Mix thoroughly. Season with salt and white pepper to taste. Remove from heat. Using a spoon, fill each trout with mixture so that both sides of the trout almost come together. Place on a buttered cookie sheet. Dot top of each trout with remaining butter. Bake about 20 minutes or until fish flakes easily with a fork. Serve with lemon wedges and garnish with parsley.

Per serving: calories 448, fat 26.1g, 53% calories from fat, cholesterol 246mg, protein 42.9g, carbohydrates 9.5g, fiber 1.5g, sugar 1.8g, sodium 263mg, diet points 11.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.2, Bread: 0.3, Lean meat: 0.0, Fat: 4.3, Sugar: 0.0, Very lean meat protein: 5.0

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The recommended wines are: Gewürztraminer, White Zinfandel, or Chablis.