Preheat grill to medium high.
Lay filets evenly onto plank, skin-side down. Brush each filet with melted butter, season with sea salt and freshly ground black pepper to taste, and set aside.
Place shallot, spinach, cream cheese, and parmesan cheese into a bowl and mix well. Season with sea salt and freshly ground black pepper to taste.
Divide spinach crust evenly onto fillets, gently pressing crust onto the fish to adhere. Top each spinach-crusted fillet with ½ cup of crabmeat. Season with sea salt and freshly ground black pepper to taste. Top each fillet with shredded mozzarella and cheddar cheese.
Place crusted trout on planks, onto grill and close the lid. Plank bake fish for 15-20 minutes, until trout is fully cooked, crust is golden brown and cheese is melted.
Carefully remove plank from grill, place onto a heat resistant, non-flammable surface, and serve immediately with lemon wedges.
*Please read Important Safety Information below.
IMPORTANT SAFETY INFORMATION
Since planks are made of wood they will catch fire. Please use caution and follow these tips when planking. Always use water soaked planks before grilling. Use untreated western red cedar planks. Have a fire extinguisher at the ready. Never leave your grill when planking. Periodically check that the plank is not on fire. In the event of flames, reduce burner temperature, open lid, douse the fire with a squeeze bottle of water, close lid and continue planking. Be aware of the wind direction when planking. Never open grill lid into the wind. Stand with your back to the wind when opening the grill to avoid the smoke from getting in your eyes. Do not use planks more than once. Allow planks too fully cool before discarding. Use a large bucket of cold water to cool the planks after cooking.