A fantastic lunch that is impressive to guests and perfect for any occasion. Haddock fillets are baked after being stuffed with a crab and cheese mixture. It is a must try and a keeper. great with a salad and either rice or potatoes! Enjoy.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 egg, beaten
- ½ cup grated Romano cheese
- 2 tablespoons lemon juice
- 1 tomato, seeded and diced
- ⅛ teaspoon ground black pepper
- 5 tablespoons butter, melted
- 6 (4 ounce) haddock fillets
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
- 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
| Calories | 365 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 157 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 9 g |
| Sodium | 559 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very versatile and was enjoyed by my guests.
We just happened to have all the ingredients in our fridge except for Romano cheese so we used grated part – it was awesome! I each crab stuffing all of the time and this is one of my favorites for sure.
I found the cubed bread soggy, I believe the recipe had too much butter. I will definitely make again but I will use plain panko bread crumbs & less butter. The stuffing tasted good on its own when I removed the bread.
It was easy sailing, the outcome was delicious. I used garlic cloves diced, leftover cojita cheese and cherry tomatoes. Will make again.
The family loved this dish. Their only complaint was there wasn’t enough so this time I doubled everything!!!
Garlic, olive oil, and everything nice. fabulous robust my entire family loved that was simple to make and healthy as well.
The stuffing was just what I was looking for to stuff tilapia filets. This worked very well. The family loved it and agreed that it would be impressive for company. Other than substituting tilapia, I followed another person’s recommendation to lightly toast the bread cubes in the oven first. The filling wasn’t wet at all, and I think toasting gave the bread some good flavor. We will definitely have this again.
Delicious. We have started adding more fish into our diet. This recipe is a keeper
So delicious! It was like something from a restaurant. Amazing
Perfect the way it is!
Only change I made was cod instead of Haddock, I loved it!! Thank you for sharing!
Used tilapia instead and yum
I followed the recipe, then made a cheddar dill sauce to drizzle over the top and served with cauliflower and a garden salad. Visually it was very impressive, especially as the haddock still had its skin. Perfect, easy recipe for impressing in-laws and such.
Made this for my girlfriend, who loves crab. She went back for seconds, and also asked for the leftovers to take to work the next day. Definitely a winner.
Yum! I used parmesan cheese because that’s what I prefer and I wish I’d added a little extra. Instead of bread crumbs, I pulsed gluten free oats in the food processor briefly and used those. Red pepper substituted for the tomatoes. The only change other than more cheese I will make in the future is to brown it more, perhaps on a low broil, for a minute or two at the end to make it a little crispy. I followed the advice of another reviewer and steamed the veggies, skipped the butter altogether. Everyone loved it!
I was shopping and Haddock was on sale so I opened my Allrecipes App and pulled up a recipe I had not made before–this one. I made it as written (even after reading a lot of the reviews which made all sorts of changes) and it was awesome. Both of my picky sons ate it and both called it restaurant quality. I brought my mother the leftovers and she didn’t believe that I had made it and asked me to confess which restaurant had served it. This is a definite for future entertaining or just for the family. Thanks, Jellyko
I’ve made this recipe a number of times and my family loves it! We are on a Ketogenic diet so we use grass fed real butter and substitute the bread crumbs for ground up pork rinds. It comes out perfect every time! I even used a different fish….and sometimes Asiago cheese instead of that called for by the recipe. It’s delicious!
Well, I was not thrilled with this recipe. Perhaps I did something incorrectly (I sometimes do that) because this to me did not have much flavor. However, I used shrimp – my canned crab when I opened it did not smell good so I pitched it and used shrimp because I was into the recipe half way. So, don’t make a decision on my review because I will try this again with the crab. With everything in the recipe it should have been awesome. Debbie
this was visually beautiful but the crab overpowered.
This is so rich and so good. I halved the recipe and left out the tomato and added green pepper to the the onion/garlic/celery mixture. My haddock fillets were too thin to roll, so I layered it….fish…stuffing ….fish…with the remainder of stuffing on the top. Very very rich. and oh, so delicious.
The Haddock and Crab stuffing were excellent. But i would just use Parmesan not Romano. Personal taste. Others I served loved it!!!