Trout Fillets With Fresh Crabmeat

In a word or two, yum, yum and, yum. I know you will absolutely love this.  Serve with a lemon risotto,  crisp salad, even corn on the cob, and don’t forget to have a few chilled wines set aside.

This will serve 4,  so adjust amounts accordingly if more are seated at the table.

• 1  1/2 lbs Trout fillet, skin on, cut in 4 equal portions
• 2 tsp. lemon pepper
• 2 tbsp. butter
• 2 tbsp. flour
• 2 cups light cream
• 4 oz. Philadelphia cream cheese, cubed
• 1 lemon, juice and zest only
• 1/4 lb. fresh crabmeat
• Lemon finishing salt

Season the trout with half the lemon pepper and set aside.

Melt the butter in a saucepan and stir in the flour and cook, letting bubble gently for 1 minte. Slowly add the cream and remaining lemon pepper and cook, slowly for 10-12 minutes.

Remove from the heat and add the cream cheese, stirring until completely melted. Stir in the lemon juice,  zest and crabmeat. Keep warm over a very low heat, making sure to stir it occasionally.

On  your preheated barbecue, cook the fillets, skin side down for 8-9 minutes, until it begins to flakes when pressed with a fork. A light sprinkle of lemon finishing salt will be your secret ingredient.

Put some risotto down in the middle of the plate, top with a trout fillet and spoon the crab sauce over all. Add the veggies and enjoy.