Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash

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Crab-Stuffed Mountain Trout with Preserved Lemon, Corn and Lobster Succotash Submitted by Shelley Cooper, Executive Chef, Dancing Bear Lodge and Appalachian Bistro, Townsend, Tenn. Yield: 4 servings For the Preserved Lemon: (must be made 3 to 5 days in advance) 6 cups water 6 lemons 4 cups white vinegar 1 cup salt 1 cup sugar […]