5-7 lb. trout
1 lemon
1 can crab meat, drained
1/4 c. chopped chives
1/4 c. chopped parsley
3 tbsp. finely chopped celery
1/4 c. mayonnaise
1/4 c. melted butter
Salt and pepper

Rub fish with half of lemon inside and out. Sprinkle with salt and pepper. Mix all other ingredients together and stuff loosely into fish. Seal in large pieces of aluminum foil.

Bake at 375 degrees for 1 to 1 1/2 hours, until fork tender. Garnish with remaining lemon.