Crab-Stuffed Trout


2 6 oz. whole trout, cleaned and boned
3 tsp. reduced-sodium soy sauce, divided
3 oz. cooked crab meat, shredded
2 slices bread made into bread crumbs
1/2 c. carrots, shredded
1/4 c. celery, thinly sliced
1/4 c. green onion, thinly sliced
1 egg white, slightly beaten
1 tbsp. lemon peel, grated
1 tsp. garlic powder
1/2 tsp. ground black pepper
Lemon wedges

Preheat oven to 375 degrees. Wash trout and pat dry with paper towels. Place on foil-lined baking sheet. Brush inside cavities lightly with one-half the soy sauce. Combine remaining soy sauce, crab meat, bread crumbs, carrots, celery, onion, egg white, lemon peel, garlic powder and pepper in a small bowl. Place one-half the stuffing inside each trout. Bake 30 minutes. Serve with lemon wedges. Makes 4 servings.