TROUT STUFFED with CRAB MEAT

<TROUT STUFFED w/ CRABMEAT
3 stale rolls or several pieces of stale bread
1 egg 1 c. milk
a c. chopped onion a c. chopped raw bacon
4-12" trout
8 oz. crabmeat Pinch of oregano
Juice of ½ lemon Salt & Pepper
2 dashes Worcestershire sauce
Split and bone trout, but do not separate the halves. To prepare
stuffing, soak bread in milk, squeeze dry and add egg. Saute
bacon and onions until the onions are limp but not brown. Add
the crabmeat and saute for five minutes. Add to bread mixture,
then stir in remaining ingredients.
Spread the stuffing on ½ of each trout and fold the other half on
top. Sprinkle top of trout with paprika and brush with melted
butter. Bake in 400E oven until skin is brown and crisp.