Brickyard Cafe's Crab Encrusted Trout


Step One:

  • 1 pound lump crabmeat
  • 1 1/2 c. dry bread crumbs
  • 1 oz. fresh parsley
  • 1 tsp paprika
  • A dash of salt and pepper


Combine all ingredients in a stainless steel bowl and set aside.

Step 2:


2 eggs

1/2 c. milk

1 c. seasoned flour

Wisk first two ingredients together and season flour with salt, pepper and paprika.

Step 3:

1 8oz. Rainbow Trout

Pin bones removed

Place trout into flour mixture, then place into the eggwash. Coat trout with crab stuffing on both sides. Pan sear until fish is cooked through and outside is golden brown.

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