Baked Stuffed Fish 2

2 tablespoon butter or margarine
1 medium onion, finely chopped
3/4 cup finely chopped green pepper
3 oz can sliced mushrooms,
1 broiled-in-butter, undrained
1 cup herb seasoned dressing
6 oz pk frozen king crabmeat, defrosted
3/4 cup 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 Microwa ve Oven 30 seconds or until melted. Add chopped
onion and green pepper. Heat, uncovered, in Microwave Ov en 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.