6 trout fillets
1 tbsp. lemon juice
J.D.'s Vegetable Magic
1 tsp. salt
2 tbsp. olive oil
1/2 stick butter
1 tsp. Polander's chopped garlic
1 bunch green onions, chopped
1/2 red Bell pepper, chopped
1 1/2 tbsp. flour
8 oz. chicken broth
4 oz. white wine
1 tbsp. parsley, chopped
1 tsp. J.D.'s Vegetable Magic
2 lbs. shrimp, cleaned & deveined (if large, cut in sm. pieces)
1/2 lb. crabmeat
1/8 tsp. salt
1/8 tsp. white pepper
8 oz. whipping cream

Preheat oven to 350 degrees. Place trout fillets in baking dish. Sprinkle with lemon juice, Vegetable Magic and salt. Drizzle olive oil over fillets. Cover and bake in oven for 20 to 25 minutes. Remove cover, allow fish to brown slightly. Keep warm. In saucepan, melt butter, add garlic, green onions and peppers and saute until tender. Sprinkle vegetables with flour and stir to coat well. Saute for 2 minutes. Add chicken broth and wine. Simmer on low fire for 5 minutes. Add parsley, Vegetable Magic, shrimp and cook 8 to 10 minutes. Add crabmeat, salt and pepper and whipping cream and continue to simmer until sauce begins to thicken, approximately 10 minutes. Place trout fillet on serving dish and spoon the seafood mixture on top before serving.