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Crab Stuffed Haddock

Crab Stuffed Haddock

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
JELLYKO

JELLYKO

An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  3. Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  4. Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.
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Reviews

mztjo
35

mztjo

6/22/2006

If I could rate this wonderful recipe with a couple more stars I would do that. This was so delicious...it belongs on a menu in a fine restaurant! I made a couple of changes only because I didn't have the ingredients listed but, OMG, it was fabulous too. This is what I did >>> I used store bakery bread, I cut into cubes, and while the oven was preheating placed the cubes on a baking sheet in the oven to dry for a few minutes. I used fresh Parmesan (shredded) in place of the Romano. I didn't have any fresh tomatoes so I substitued a can of diced tomatoes with basil, garlic, and oregano. (I diced the tomatoes even finer, using approximately the quantity of a fresh tomato.) The fish I had on hand was Cod. Will make this often. Great recipe to make for company if you know they like fish. Thanks JellyKO for posting this most delicious, simple, and eye pleasing recipe.

TinaColada
33

TinaColada

2/23/2009

This was good! I would definitely use a maine crab meat (a sweeter meat) instead of blue crab. Also be sure to really pat the fish dry before stuffing and baking or you'll end up with a pan of water.

cookinme
30

cookinme

8/26/2006

This was a great recipe. I substituted three things from the orignal. First I used lobster instead of crab, because I had some leftover. I used the end of a loaf of Italian that I oven dried, and I used a small swet onion in place of the green onions (I don't like them.) This was pretty easy to prepare and the result was wonderful. Definately worthy of company. Thanks for this delicious meal. I'm sure I will make it again with lobater or try it with crab.

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