3 pounds trout filets
Garlic salt, pepper to taste
1 1/4 stick butter
1/4 cup each of finely chopped celery and green onions
1/2 cup sliced water chestnuts
1 pound crabmeat
1/4 teaspoon tarragon
Season filets generously with garlic salt, pepper and lemon juice. In heavy skillet, heat 4 T butter until bubbly. Quickly sauté celery, onion and water chestnuts. Vegetables should remain crunchy. Add crabmeat and tarragon; blend until thoroughly heated.
In a single layer, place filets in baking dish. Dot with remaining butter. Broil 5 minutes, basting with butter in dish. Remove from broiler and top with crabmeat mixture. Baste and return to broiler for 4 minutes or until fish flakes easily. Serve immediately.