8 tablespoons butter
2 teaspoon red wine vinegar
2 teaspoon fresh lemon juice
1/2 pound lump crab meat
1 tablespoon chopped parsley
1/2 cup flour
Pinch of paprika
Pinch of pepper
Pinch of salt
4 6-ounce trout fillets
4 tablespoons butter
Melt better in a medium saucepan over medium low heat.
Cook butter until golden brown.
Combine vinegar and lemon juice in small bowl.
Gradually wisk vinegar mixture into butter.
Add crabmeat and parsley and keep warm.
Rinse trout, then pat dry.
Combine flour and spices.
Dredge trout in flour.
Melt butter in a large skillet over medium high heat.
Fry trout until golden, about 1-2 minutes per side.
Transfer to platter and season with salt and pepper.
Top with sauce.