The Outdoor Kitchen Show     |     home

Toast to Venice
You can omit the trout in this recipe and just make a crab toast. Either way, it's very good!

For trout:
3-4 trout fillets, cleaned well
seasoned flour
2 tbs butter
1 tbs olive oil

For crabmeat topping:
4-6 tbs butter
2 tbs lemon juice
1/2 tbs garlic powder
8 oz lump crabmeat, picked over for cartilage
1/4 - 1/2 cup bread crumbs or cracker crumbs
cajun seasoning
2 tbs chopped fresh parsley
1 cup grated cheese (low moisture mozzarella is best)

4 slices frozen texas toast (garlic cheese flavor is good)

Preheat broiler to low-medium heat.
Cook the fish: heat the butter and olive oil in a medium skillet. Dredge the fillets in seasoned flour and cook over medium heat for a few minutes on each side, depending on thickness of fish. When cooked, remove to a plate and keep warm.

Place slices of texas toast on a pizza stone or baking sheet and place in oven to warm through.

Wipe out the skillet and make the crab topping: Melt the butter in the clean skillet over low heat. Add lemon juice, garlic powder and crab. Add just enough crumbs to absorb the butter and fold to incorporate. Season to taste and add parsley. Turn off the heat.

To assemble: Put small pieces of fish on top of texas toast. Top with 1/2 cup crab topping. Sprinkle with a tiny bit of bread crumbs and a handful of grated cheese. Put under a low broiler for about 5-6 minutes, until cheese is melted and beginning to get golden brown.

Garnish with extra parsley and serve immediately.