Aug 012019

This is the second dish this week that has trout topped with crabmeat. This one also has shrimp along with a New Orleans style Bordelaise sauce.

1/4 cup Butter

4 fillets of Trout

1/4 cup Butter

8 ounces Crabmeat

4 Tablespoons Shallots

32 small Shrimp cleaned and deveined)

1/4 cup Butter

2 teaspoons Worcestershire sauce

2 teaspoons Lemon Juice

In a skillet with 1/4 cup melted butter, sauté trout until nicely browned (approximately five to eight minutes). Remove from pan and keep warm. In same skillet with 1/4 cup melted butter, cook crabmeat and shallots, stirring gently, until shallots are tender. In another pan, cook shrimp in 1/4 cup melted butter. Add Worcestershire sauce and lemon juice. To serve, place trout fillet on plate: top with crabmeat at one end and shrimp at the other.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.