INGREDIENTS
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•6 rainbow trout (about 8 ounces each)
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•Salt
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•1 (6-ounce) can crab meat, drained and picked over
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•1/2 cup finely chopped water chestnuts
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•1/4 cup dry bread crumbs
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•1/4 cup mayonnaise
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•1/2 teaspoon dried tarragon leaves
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•1/4 cup butter, melted
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•1 tablespoon lemon juice