"Recipes from the Chef's Kitchen"

Ingredients:
(serves 6)
1)   2 Jumbo Lump premium Crabmeat picked for shells
2)   ½ cup fresh White Bread Crumbs
3)   2 whole Eggs
4)   1 tablespoon Dijon Mustard
5)   3 tablespoons finely chopped fresh Parsley
6)   2 drops Tabasco
7)   ½ teaspoon Worcestershire Sauce
8)   1 teaspoon Salt
9)   ¼ teaspoon Pepper

Preparation:
1)   Mix the mustard, eggs, parsley, tabasco, worcestershire, salt & pepper
       in a bowl.
2)   Add the picked crabmeat and toss gently.
3)   Fold in crumbs to barely hold mix together.
4)   Form into 3 ounce patties.
5)   Heat butter in skillet and brown on both sides.
6)   Place in 400° oven for 8-9 minutes.

Ingredients:
1)   4 Fresh Water Trout (de-boned filets)
2)   ¼ cup Hazelnuts (chopped)
3)   ½ cup Wild Mushrooms
4)   ¼ cup Pears (diced)
5)   ½ teaspoon Garlic (chopped)
6)   4 leaves Sage (chopped)
7)   1 piece Bacon (diced finely)
8)   2 Shallots (diced finely)
9)   2 tablespoons Olive Oil
10) 1 ball Caul Fat

Preparation:
1)   Place trout filets between plastic wrap and pound lightly until trout is
       thin.  Be careful not to put in any holes.
2)   To prepare stuffing, heat olive oil in saute pan.  Add mushrooms, hazelnuts,
       pears, and bacon.  Saute until mushrooms wilt.  Add shallots, garlic, and
       sage.  Season with salt and pepper.  Cook for 2-3 minutes longer.  Remove
       from stove and cool.
3)   Lay out trout filets.  Season with salt and pepper, and place a small amount
       of filling in each filet.  Roll up like a sausage.  Roll each sausage in caul fat
       twice.
4)   Heat a little olive oil over medium heat in saute pan.  Place trout in pan and
       sear on all sides.  Place in 425° oven for 6-7 minutes.  Remove from pan and
       place on plate, keeping warm for service.

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