Submitted by: Thelma Babin

Cooking spray
12 trout filets (about seven inches in length)
1/2 cup white wine Worcestershire sauce
Salt and pepper to taste

CRAB FILLING:
1 cup finely chopped onion
1 cup finely chopped bell pepper
1 cup finely chopped celery
2 tablespoons olive oil
1 cup fresh crab meat (cooked and seasoned)
1 8 ounce package precessed cheese (shredded)

Spray muffins pans (you will need twelve cups) with cooking spray. Set aside. Season fish with salt and pepper. Baste each filet with worcestershire sauce. Line the sides of each muffin cup with a fish filet, making sure to overlap the edges. Bake in a 425 degree oven for 45 minutes. (This will form a cup for the crab filling) While fish is baking, saute onions, bell peppers and celery in olive oil until tender crisp in a 3 quart saucepan. Then add crab meat, cover and simmer for 10 minutes. Add cheese, simmer and cover until cheese is melted. Mix well, then fill each fish cup with crab filling.
Serves 12