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.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

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  • 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.

  • 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.)

  • 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.

Nutrition Facts

365 calories; protein 32.9g 66% DV; carbohydrates 9g 3% DV; fat 21.5g 33% DV; cholesterol 157.3mg 52% DV; sodium 559.1mg 22% DV. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/23/2009
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. Read More
(44)

Most helpful critical review

Rating: 3 stars
10/12/2007
This recipe was different. I usually only make fish w/ breadcrumbs or spices. The stuffing was a little too moist. I'd probably cut back on the liquid if I made it again Read More
(5)
91 Ratings
  • 5 star values: 64
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/23/2009
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. Read More
(44)
Rating: 5 stars
06/22/2006
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. Read More
(43)
Rating: 5 stars
08/26/2006
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. Read More
(35)
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Rating: 4 stars
11/17/2008
This is a great recipe, but it doesn't need all the fat!! There is over 150 calories worth of fat in each portion! I steam the veggies in a little water and don't add any butter and it tastes amazing and full of flavour. Shrimp also tastes great in place of crab meat and is a nice variation. I usually use low-fat parmesan, because that's what I have on hand and it works well. I really like the sweetness of bell peppers in seafood dishes, so I replace the tomato with minced bell pepper (using the same cooking process). This is one of my favorite dishes and is sooo much healthier without the oil and butter! Read More
(23)
Rating: 5 stars
02/15/2005
I made this for Valentine's Dinner and it was delicious. I had never cooked "non-shell" fish before but it was simple. My only hint to cooks is to have your bread finely cubed (diced?) - or even use one of those unseasoned stuffing mixes instead of the bread. The consistency of the stuffing I made was a bit too chunky for the flakey haddock. I might also add in some parmesan next time - but was WONDERFUL even without. Read More
(11)
Rating: 4 stars
02/15/2012
This was absolutely delicious!! I made a few variations. I do not like celery so I substituted that ingredient for green onion. I also used a can of rotel instead of the fresh tomatoes. I also used fresh catfish fillets instead of the haddock only because the market did not have any fresh haddock fillets. This is definetly a keeper in the recipe box! Read More
(10)
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Rating: 5 stars
02/14/2011
I made this as a side dish for a Valentine's Day dinner. I followed the recipie ingredients exactly except I did add and additional can of crab. Idid follow other comments by laying the haddock flat in the pan and then spreading the stuffing over the top. It turned out to be a restaurant quaility dish and had great flavor. My six year old loved it. I will def. be making this again. Read More
(8)
Rating: 5 stars
06/09/2004
What a great recipe. Very easy to make and put together and what a treat for company. Talk about mouth watering all of my guests asked for the recipe. #1 in my book for haddock. Read More
(7)
Rating: 5 stars
11/04/2006
Loved this recipe. Expensive to make but very gourmet tasting! Read More
(7)
Rating: 3 stars
10/12/2007
This recipe was different. I usually only make fish w/ breadcrumbs or spices. The stuffing was a little too moist. I'd probably cut back on the liquid if I made it again Read More
(5)