• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
Butter N Thyme
menu icon
go to homepage
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
search icon
Homepage link
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
×

Simple Trout & Crab Bake Recipe - Easy Week Night Dinner Plans

Published: May 15, 2019 · Modified: Dec 20, 2020 by Steven Pennington · This post may contain affiliate links.

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Simple trout & crab bake recipe – easy week night dinner plans

I think we can all agree we don’t eat enough seafood besides the old joke, all food you eat is “See-Food” lol.  For this recipe you can change out the type of fish for one you personally love. I used Steel Head Trout with Crab. Here’s what you need to do.

You could prep this meal the night before, but please do not do it two days in advance since we are talking about fish and we want the freshest fish possible. If you’re going to be using frozen fish. Just place the fish into the refrigerator the day before you plan to prep for the next day meal. The fish takes one day to naturally thaw in the refrigerator or you could place the fish into a bowl of room temperature water. NEVER place fish into hot water to thaw. Even you are in a hurry. It changes the texture of the fish and is frowned upon in professional kitchens. In room temperature water the fish will thaw in about 20 minutes.

Preparing the Fish for Baking

Layout a piece of aluminum foil. You could add either a large pat of butter or olive oil to the bottom. This helps flavor the fish plus reduces the chance of sticking. While holding the filet of fish sprinkle sea salt all over the fish and place in the middle of the aluminum foil. Using a knife, I like to make a cut down the middle, not cutting all the way through the fish. This is where we’ll be adding the crab. We are creating a channel to place the crab. If you don’t the crab just falls all over the place and will give you a messy presentation.

Cut link for the trout presentation

Next, melt some butter, use high-quality butter always. Here a link to Kerry Gold Butter, Chefs choice, and $3.  Place the crab on the fish, pack as much as each filet will allow. Everyone loves seeing a bunch of crab on any plate. Oh a little secret, I tested using canned lump crab meat. It was a test. I’ll report the crab was lacking in the full flavor. The water it sits in was the problem. It stole, sucked the flavor right out of the crab. I will never repeat this mistake lol. I like buying snow crab and cleaning it myself. So much cheaper than buying pre-cleaned crab.

Here Are Our Tips To Cleaning Crab Fine Dining Style

How to clean snow crab fine dining style

Ok we have the cleaning of the crab covered ✅

Next stuff the crab into the cut we made down the length of the Steel Head Trout. Then pour the melted butter along the top of the trout going down the seam/crab.

Here’s where you can get a little experimentation going on. I like using something like Old Bay or Tony’s as a way to up the flavor profile. You use anything to up the flavor. Just think of not overpowering the fish flavor.  Would love to hear what variations you like making.

NOTE: Cajun seasoning has a large amount of Salt. Taste before using

Now, looking at the aluminum foil lengthwise, bring the aluminum foil edges together like a book and crimp the top edge and roll it down bringing the aluminum foil down to the fish. Try to not over roll or tighten the aluminum foil too much.  This gives the pouch a bit of room to steam. 

Bake at 425 until done. About 10 to 12 minutes if you're making two. Best to shoot for a lower amount of cook time. You can always check and place the fish back into the oven for a few more minutes to get the doneness you are looking for.

More Recipes

  • Garbanzo beans
    Guide to Garbanzo Beans (Chickpeas): Recipes, Nutrition, and More
  • 12 ways to cook eggs
    Ways To Cook Eggs: 12 Methods🍳
  • Poblano pepper on white background
    Poblano Peppers🌶️ Uses, Facts, Recipes
  • Habaneros in a white cup on table
    Habanero Peppers🌶️ Uses, Facts, Recipes

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

butter n thyme

Welcome To Butter N Thyme

Chef Steven Pennington

Hello, I'm Chef Pennington, creator of Butter N Thyme

I'm glad you found us

If you're a beginner or seeking to enhance your culinary skills with more advanced culinary techniques and recipes, we have everything your kitchen requires.

Our passionate chefs are on a mission to help anyone learn how to cook with confidence.

Weekly Updates

➡️ Weekly Update Email ➡️Weekend Entertaining Menu Ideas

Trending Posts

  • Passion fruits
    Passion Fruit: Defined, Images, Benefits, Uses, and Warnings
  • Pixie tangerines - mandarin orange
    Pixie Tangerines 🍊 A Comprehensive Guide
  • Lychee fruit
    Lychee: An Exotic Fruit Treasure with Rich Origins
  • Picking fruits
    Ultimate Guide to Picking Fruit A-to-Z
  • How to make ricotta cheese
    How To Make Ricotta Cheese 🧀 Ultra-Pasteurized Method
  • Pinto beans vs black beans
    Pinto Beans vs Black Beans | Comprehensive Comparison
  • Red beans and rice with ham hocks
    Authentic Southern Red Beans and Rice with Ham Hocks
  • Adzuki beans
    Adzuki Beans | Use | Benefits | Nutrition
youtube subscribe to our channel

How-To

  • Cantaloupe growing on the vine.
    How To Grow Cantaloupe 🌱 Step-by-Step
  • National croissant day
    National Croissant Day 🥐 How To Make
  • Southern fried oysters
    Southern Fried Oysters | Works Because It's Simple
  • How to cook with peppers
    How To Cook With Peppers | 6 Ways
  • Chipotle peppers spread out on wooden cutting board
    What Is Chipotle Pepper? (How To Make)
  • Hatch chile 2
    Hatch Chile | Seasons | Uses | Recipes
  • Ripening bananas
    How To Ripen Bananas
  • Best homemade beef stock in tall glass
    The Best Homemade Beef Stock Recipe | French Technique

Footer

Butter N Thyme youtube channel

  • Privacy Policy
  • Disclaimer
  • Accessibility

Newsletter

  • Sign Up! for emails and updates
Newsletter Signup

Home

Social

Recipes

About

Videos

Contact

↑ back to top

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Butter N Thyme