4 lg. trout (head and tail intact)
8 thin onion slices, cut in half
1 c. cooked crabmeat, pulled apart (not chopped)
8 thin lemon slices, cut in half
1 beaten egg to use as binder for crab
1/2 cube butter, mixed with 1/2 tsp. garlic powder

Wash trout and pat dry with paper towels. Rub inside and out with garlic butter. Place on lightly greased baking pan. Remove crab from egg with slotted spoon and put into trout cavity with 2 half slices of onion and lemon. Brush top of trout with leftover egg and place 2 more slices of onion and lemon on each. Bake in 375 degree oven for 20 minutes or until fish flakes easily. Serves 4.