Trout stuffed with crabmeat.
Split and bone your fresh trout, but do not separate the halves.
To prepare the stuffing, soak bread in milk, squeeze dry and add egg. Sauté bacon and onions until the onions are limp but not brown. Add the crabmeat and sauté for five minutes. Add this to bread mixture, then stir in remaining ingredients.
Spread the stuffing on half of each trout and fold the other half on top.
Brush the top of the trout with melted butter and sprinkle with paprika.
Bake in a 400-degree oven until the skin is brown and crisp.