For each trout fillet (about 4 to 5" long), lightly salt and flour. Cook in fry pan with butter until done. Serve each fillet with 1/2 cup or more of fresh crab. Pour Hollandaise Sauce to cover and serve immediately.

HOLLANDAISE SAUCE:

4 eggs
2 1/2 tbsp. lemon juice
1/2 tsp. salt
1/2 lb. butter

Put egg yolks, lemon juice and salt in blender top and set in pan of warm water for about 10 minutes. Heat butter slowly to the hot bubbly stage. Put egg yolk mixture in blender and turn on, covered, then uncover and add hot butter in thin steady stream with blender on low.

Makes 1 1/4 cup sauce.