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Crab Stuffed Haddock
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Impress guests with stuffed haddock fillets baked to perfection, filled with savory crab and cheese. Pair with salad, rice, or potatoes for a delightful meal.
Ingredients:
  • 3 tablespoons olive oil
  • 1 stalk celery, finely chopped
  • 3 green onions, finely chopped
  • 1 teaspoon minced garlic
  • 1 (6 ounce) can lump crabmeat, drained
  • 3 slices dry white bread, crusts removed and cubed
  • 0.25 teaspoon ground black pepper
  • 1 egg, beaten
  • 0.5 cup grated Romano cheese
  • 2 tablespoons lemon juice
  • 1 tomato, seeded and diced
  • 0.125 teaspoon ground black pepper
  • 5 tablespoons butter, melted
  • 6 (4 ounce) haddock fillets
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C) and gently grease a 9x13 inch baking dish.
  • Begin by warming up some fragrant olive oil in a skillet over medium heat. Toss in the celery, green onion, and garlic, sautéing until they become tender. Take the skillet off the heat and gently fold in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and a hint of pepper, then combine everything until thoroughly mixed.
  • Arrange the haddock fillets in the baking dish and generously brush them with melted butter. Spoon a heaping tablespoon of the crab mixture onto one half of each fillet, then fold the other half over. Secure with toothpicks if preferred. Sprinkle any extra stuffing on top and drizzle with remaining melted butter. Cover the dish with a lid or aluminum foil. (You can also refrigerate the dish at this stage if making ahead.)
  • Bake in the preheated oven for 20 minutes, then uncover and bake for another 10 minutes until the top is golden brown and the fish flakes easily with a fork.

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