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St. Francis Sauce - Trout Stuffing

This is a great recipe that can be used for a number off things. We love the recipe for crab cakes, or stuffing used for fish.

At LeRuth's:

Used as Trout Stuffing with a filet of trout wrapped around a ball of the mixture. Each end is then dipped in our crumble mixture, placed in skillet with some butter and baked at 450 degrees until done (time depends on oven). After the fish was cooked, hollandaise sause was put on top before serving (any cream sauce could work).


  • 2 & 1/2 lbs cooked crabmeat, crawish tails or mixture

  • 2oz Butter

  • 2 & 1/2 bunches Green onions

  • 1/2 teaspoon Salt

  • 1/4 teaspoon White pepper

  • 1/4 teaspoon Red pepper

  • 1 & 1/2 cups LeRuth's Gourmet Foods St. Francis Sauce

  • 3/4 cups Cracker Meal (cracker meal only)

  • 1 tablespoon Parsley

  • 2 Eggs


  1. Sautee onions in butter and let cool. Remove and place in large mixing bowl.

  2. Add all other ingredients except crabmeat and cracker meal and mix well.

  3. Add crabmeat and gently fold into mixture.

  4. Add cracker meal and gently fold into mixture.

  5. Refrigerate until firm.

Bon Appetit’