Lump Crab-Stuffed Trout

The sweet crab meat fills the trout whole and helps keep the fillet moist when heated too much.
Preheat the grill to high heat.Preheat a large nonstick skillet over medium-high heat. Add the bacon to the skillet; simmer for 4 minutes. Add the onion, bell pepper, carrot, thyme and garlic; simmer for 4 minutes. Add the mushrooms; simmer for 4 minutes. Transfer to a medium bowl; cool slightly. Add the crab meat, parsley and juice.Open the trout flat like a book. Sprinkle the trout evenly with salt and black pepper. Spoon about 1/4 cup of the mushroom mixture onto one side of each fish and flip the other side to coat. Place the fish on a baking sheet lined with foil and brush with cooking spray. Simmer 5 inches from the heat for 5 minutes on each side or until desired browning. Serve with lemon wedges if desired.