Crab stuffed haddock

    Crab stuffed haddock


    70 people made this

    About this recipe: An elegant fish dish that everyone will love. Haddock is baked with a cheesy crab filling. Enjoy with a side salad, rice, potatoes or pasta.

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 stick celery, finely chopped
    • 3 spring onions, finely chopped
    • 1 teaspoon finely chopped garlic
    • 1 (170g) tin crab meat, drained
    • 3 slices dry white bread, crusts removed and cubed
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 egg, beaten
    • 60g grated Pecorino Romano cheese
    • 2 tablespoons lemon juice
    • 1 tomato, seeded and diced
    • 1/8 teaspoon ground black pepper
    • 75g butter, melted
    • 6 (115g) fillets haddock fish

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5. Lightly grease a 20x30cm baking dish.
    2. Heat oil in a frying pan over medium heat. Add celery, spring onions and garlic. Cook and stir for a few minutes until soft. Remove from heat and stir in the crab, bread, egg, Pecorino 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 cocktail sticks, if desired. Sprinkle on any remaining crab mixture and drizzle with any leftover melted butter. Cover the dish with a lid or 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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