Preheat oven to 400ºF. Line a baking sheet with foil. Set aside.
Remove trout scales: Wrap a paper towel around fish tail to help hold it firmly. Using the dull side of a knife, scrap skin using short strokes until entire side of fish is cleaned up to the gills. The scales should come off easily. Rub your finger over skin to feel for any scales that may have been missed. Flip fish and repeat. Rinse under cool running water and pat dry. Set aside.
In a bowl, whisk together egg yolk, melted butter and 1 tablespoon of sunflower oil.
Add bread crumbs, crab meat, green onions and 1/2 teaspoon of seasoning. Mix lightly.
Gently stuff equal amounts of crab mixture into each trout.
Place fish on prepared baking sheet. Brush top side of trout with remaining sunflower oil then sprinkle with remaining seasoning.
Bake 15 to 18 minutes, depending on size of fish.
Garnish with chopped tomato and avocado if desired. Serve immediately.