Bone and butterfly trout. Wash and pat dry with paper towels. Set aside. Fry bacon in medium skillet until crisp. Remove and chop. In bacon grease, saute mushrooms and onions.Soak bread in milk. Drain and squeeze dry. Add egg and egg yolk to bread in bowl. Saute bacon and onion in small skillet until onion is tender and amber in color but not brown. Add to bread mixture with crab meat. Stir in parsley, oregano, lemon juice Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Spread some of stuffing inside each trout and fold over other half. Brush top of fish with melted butter. Bake at 400 degrees 20 to 25 minutes or until skin is browned and crisp. Sprinkle generously with paprika during last few minutes of cooking Makes 4 servings. Note: Serve with new potatoes, boiled or fried, a green salad or asparagus vinaigrette and California Chardonnay. fish 25