Sensible Cooking by L'EQUIP

Hi Everyone,

Sorry for the late announcement of the recipe contest result. Due to the large number of recipes that we received it was very difficult to choose just one winner. The entire recipes were wonderful and I would like to thank everyone for the support and the recipes. This post is all about the winner recipe. The winner gets free powerful, convenient  L’Equip Stick Blender.

The winning recipe is Crab Stuffed Trout and the winner is Thelma Babin. Congratulation Thelma. Your new stick blender should be arriving shortly after you send me an email at chandani AT kitchenresouce DOT com to confirm your mailing address. And here is the recipe for everyone else to enjoy.

As I haven’t included image of this recipe. I would like everyone to try this recipe and upload their picture then I will take the best picture from the bunch to publish in the blog with the recipe.

Crab Stuffed Trout

Preparation Time:1 hour

Servings:12

Ingredients:

• 12 Trout Fillets

Fish Glaze:

• 1/2 cup evaporated milk
• 2 tablespoons Italian Dressing
• 1 Tablespoon Yellow Mustard

Crab Filling:

• 1 cup yellow onion
• 1 cup green bell pepper
• 1 cup celery
• 2 tablespoons Olive Oil
• 1 cup Crab Meat
• 1 8 ounce package velvetta cheese

Method:

• Spray a 12 cup muffin pan with cooking spray. Set aside.

• Mix the milk, Italian Salad Dressing and yellow mustard to form the glaze. Baste each filet with glaze. Line the sides of each muffin cup with a fish fillet, making sure to overlap edges of fish. Bake at 425 degrees for 30 minutes. This will form a cup for the crab filling. When fish is done, set aside.

• While fish is baking, use a Alligator Chopper with Collector and chop onion, bell pepper and celery.

• Heat Olive oil in 3-quart saucepan and pour chopped vegetables. Sauté 10 minutes. Add crabmeat and cheese and simmer an additional 15 minutes until cheese is melted.

• Mix well, then fill fish cups with crab filling. Bon appetite!