Chhiwate

2 T Butter or margarine

1 md Onion, finely chopped

3/4 c Finely chopped green pepper

3 oz Can sliced mushrooms,

Broiled-in-butter, undrained 1 c Herb seasoned dressing

6 oz Pk frozen king crabmeat,

-defrosted 3/4 c Chicken broth or clam juice

4 (8-ounce) whole trout

1.
Lightly grease a shallow, heat-resistant, non-metallic
baking

dish and set aside.
2.
In a medium-sized heat-resistant,
non-metallic bowl heat butter in

Microwave Oven 30 seconds or until melted.
Add chopped onion and
green pepper.
Heat, uncovered, in Microwave Oven 3 minutes or until
onion and pepper are tender.
3.
Add mushrooms, seasoned dressing
and crabmeat.
Toss to gently combine.

4.
Add chicken broth or clam juice and stir to combine.
Stuff

each fish with some of the mixture.
5.
Secure openings with
string,toothpicks or small metal skewers.

6.
place stuffed fish in prepared baking dish.
Heat, covered
with clear

plastic wrap, 10 minutes or until fish flakes easily with a
fork.
Let fish stand, covered, at room temperature 2 minutes to
finish cooking.