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Crab Stuffed Haddock
Reviews:
August 28, 2008

THIS IS RESTAURANT STUFF!! My 19 year old son had this at a restaurant once and loved it, so he requested it for his birthday dinner. I was doubtful that I could even come close but this recipe, with a few changes, really fit the bill. I was amazed!! My revisions are as follows: I omitted the tomato from the stuffing and added 1/4 cup of white wine to the mixture. I'm sure flaked crabmeat is the best choice, but to save money, I used imitation and it was still fine. Last of all, because I had doubled the recipe, I made it like a casserole by spreading the stuffing mixture on the bottom of a greased 9x13 dish, layering the fish filets on top, and then drizzling the top with melted butter. It baked until bubbly, about 35 minutes. WONDERFUL - THANKS FOR SHARING!!!!!

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