Crab stuffed haddock

    Crab stuffed haddock

    (75)
    9saves
    1hr


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (75)

    Reviews in English (75)

    by
    38

    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.  -  11 Jan 2006  (Review from Allrecipes US | Canada)

    by
    37

    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.  -  22 Jun 2006  (Review from Allrecipes US | Canada)

    by
    33

    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.  -  26 Aug 2006  (Review from Allrecipes US | Canada)

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