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Crab stuffed haddock recipe

Crab stuffed haddock recipe



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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Haddock

An elegant fish dish that everyone will love. Enjoy with a side salad, rice, potatoes or pasta.

76 people made this

IngredientsServes: 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

MethodPrep: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.

Recently viewed

Reviews & ratingsAverage global rating:(85)

Reviews in English (69)

by mztjo

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

by TinaColada

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

by cookinme

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


Crab Stuffed Halibut Recipe

And if you are a carbohydrate counter, this recipe only has about 1.7 carbs per serving! This will be one of your yummiest baked stuffed halibut recipes made with easy cooking instructions.

You can also use salmon instead of halibut and you'll have another fantastic meal.

Buy fresh, tender halibut fillets and give them a pocket and generously stuff the fish with a delicious sour cream-mayonnaise and crab meat mixture and bake them to perfection.

The crab mixture is the same one I use for the  crab stuffed mushroom appetizer recipe .

If thick halibut fillets are not available, you can spread the crab mixture on top of thinner fillets and fold in half or even "roll" them. Use a tooth pick to keep in place during cooking. And the fresher the fish for this crab stuffed halibut recipe, the better!


BAKED HADDOCK WITH CRABMEAT STUFFING recipe

Place stuffed filets ends side down in the bake dish. Brush on (or drizzle) a little EVOO all over the filets, top with Bread Crumb Topping. Bake for approx 30 mins or until bread crumbs are browned and fish is flaky. Serve over orzo or rice and spoon sauce over and around each filet before serving.

haddock stuffed with crab meat and ritz crackers ( more) salt and pepper haddock cook 10 minutes at 350 mix all ingredients add to fish and broil unt. ( more )

Lay fillet in casserole dish. Make 2 slices down each side, evenly between the middle and the edge. Stuff crabmeat into slices. Slice may be widened as to the amount of crabmeat you have. When finished stuffing, coat whole fillet generously with mayonnaise. Top generously with bread crumbs.

My husband loved this shrimp stuffed haddock recipe so much he asked for it two weeks in a row and he’s only a once a month fish eater kind of guy. And simple to make….GREAT RECIPE!! Reply. Nicole Crocker says. July 1, 2020 at 12:33 pm. So glad it was a hit Brenda! One of my favorites too!

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Directions

Lay the fillets in a 9x13 glass baking pan
preheat the oven to 375
To make the crab filling, mix all of the ingredients and form a log of filling down center of fillets.
roll the fillets around the fish
rub some butter spread on the outside of the fish and season with some kosher salt.
Cover with foil and bake for 25-30 minutes

To make sauce,
Add butter to a saute pan on medium heat. saute shallots until translucent. Add chicken stock and reduce volume by half. Add in lemon juice, capers, honey, and lemon juice and reduce heat to low or until sauce thickens slightly.


Cedar-Planked Haddock Stuffed with Crab, Shrimp and Cheddar Cheese

2. Cut an incision lengthwise in the top of each fillet.

3. Cut about three quarters of the way through the fish.

4. Using your fingers, open the incision to make a large pocket. Season the fillets.

5. In a bowl combine the rest of the ingredients. Season and mix thoroughly.

6. Divide the stuffing into 6 equal portions. Pack the stuffing into each of the pockets.

7. Place soaked plank on the grill and close lid. Let the plank heat for 3 to 4 minutes or until it starts to crackle and smoke.

8. Carefully open the lid and place the stuffed fillets on the plank. Close the lid and bake the haddock for 12 to 15 minutes or until it flakes easily with a fork. Periodically check the plank.

9. If it is burning, spray it with water and reduce the heat to medium. Carefully remove plank from the grill and serve the haddock.


Baked Stuffed Haddock

Italians love fish and serve it in all sorts of ways. Here is a beautiful BAKED STUFFED HADDOCK which is so rich and delicious that you would think it must be over the top in unhealthy ingredients. NOT! The preparation is simple and contains no butter despite the buttery flavor. It takes about 30 minutes to prepare and cooks in slightly less time than that.

The selection of fish is yours. If you cannot find haddock which I highly recommend for its “almost lobster” consistency, you will have success with Cod, Snapper, Flounder, or even Branzino. These are all choices that are generally moist. For me, the choice of haddock is just perfection!

This is a dish that almost makes you feel like there is sand under your toes with its “beachy” essence!

BAKED STUFFED HADDOCK

Prep: 30 minutes

Cook: about 25 minutes

Ingredients

3/4 lb. Haddock fillet ( or similar fish)

1 Tbsp. Chopped Fresh Chives

1 Clove Garlic chopped finely

2 Tbsp. Fresh Basil chopped

1/2 Tsp. Dried Oregano or 1 Tbsp. Fresh Oregano

1 1/2 C. Fresh White Breadcrumbs

4 Whole Artichoke Hearts (canned is fine) – rinsed, drained, and chopped

2 Tbsp. Fresh Lemon Juice – divided

1/2 C. Parmigiano Reggiano Cheese – grated

Drizzle of Extra Virgin Olive Oil

Instructions

Place Haddock fillet on greased foil in pan.

Drizzle with a little of the extra virgin olive oil.

In a pan, heat the olive oil along with the chopped onion and chives.

Add the garlic and toss in the pan about a minute.

Add artichoke hearts, oregano, and basil to the pan, tossing lightly at medium high.

Add the clam juice, white wine, 1 Tbsp. lemon juice, and fresh breadcrumbs, cooking 3 minutes more.

Remove from heat and add the grated cheese – mix.

Place stuffing on top of the fish and press lightly to make it adhere and stay on the fish.

Drizzle remaining 1 Tbsp. Lemon Juice over the stuffing and drizzle with Extra Virgin Olive Oil.

Sprinkle the top of the stuffing with the Old Bay Seasoning.

Bake at 400 degrees for about 25 minutes. I like to cook this on the top shelf of the oven for nice browning and toasting of the crumbs.

Even those who are, shall we say, “less enchanted” with fish have loved this BAKED STUFFED HADDOCK.Serve it with a dry white wine or a Rosato!


Lemon sole with crab & tarragon butter sauce

Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.

Bake for 15-20 mins, depending on the size of the fish – the flesh should flake away easily from the bone when gently pushed with a knife.

Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

RECIPE TIPS
USING DAB OR MEGRIM

As well as lemon sole, whole Dover sole, megrim sole and dab can be cooked in the same way, but you may need two fish per serving if using dab or megrim.


Haddock Topped with Crab Meat (gluten-free)

The inspiration for recipe came from several restaurant meals where I found the flavor of crab meat was disappointing because it was disguised by sauces. Crabmeat has a delicate and lovely flavor. I tried to find a recipe that I thought would enhance the taste and finally came up with my own – baked Haddock smothered with crab meat that has been carefully heated in butter.

An added benefit of this dish is that it is easy to make and always a hit.

  • 1 ½ – 2 pounds Haddock (or other white fish), about 4 – 6 fillets
  • 2 tablespoons of mayonnaise or olive oil
  • About 1 tablespoon of fresh lemon juice
  • Garlic powder to taste
  • 2 tablespoons of butter
  • ½ pound of fresh cooked crabmeat

Line a baking dish with aluminum foil (it makes for easy clean-up), arrange the haddock on the foil in a single layer. Spread mayo or drizzle the oil on top of the fish. Squeeze lemon juice evenly over the fish and sprinkle with lightly with garlic powder. Bake at 400° F for 18 – 20 minutes.

Meanwhile, melt the butter slowly in a small saucepan. Add the crabmeat and gently heat, stirring frequently, until hot but not boiling. Do not cook the crabmeat, just heat it through.

To serve, place a fillet of haddock on a plate, top with ¼ of the heated crabmeat.

Serve with a sweet potato and a green veggie for color and nutrition. I served this one last month with asparagus and winter squash.


Baked Stuffed Haddock

Great fresh seafood is so available in the summer months, especially here in Maine and it’s always nice to have a bunch of different recipes to keep your meals exciting. This is a pretty basic recipe for crab stuffing and haddock – but you could substitute chopped shrimp or scallops (or lobster!) for the crab, if you want. And you can use a variety of fish. This stuffing is delicious rolled up in a couple of filets of sole or flounder or atop a piece of salmon or halibut. Or, what about baked stuffed lobster? So many options…

This recipe serves 4. For the live cooking demonstration (August 20 at 5pm on Facebook Live ), I will be halving the recipe.

For this recipe, you will need four 4-6oz haddock filets.

3 ea Green Onion, chopped, use green and white parts

1 ea Small Clove of Garlic, minced

20 ea Buttery Crackers (such as Ritz), crushed

2 T Lemon Juice (fresh is best!)

2 T Fresh Parsley, finely chopped (or 1 Tbsp Dried Parsley)

Melt 1 Tbsp butter in a sauté pan.

Add celery, green onion and garlic and saute for a few minutes until softened.Remove from heat.

In a large bowl, crush the crackers pretty finely, a few larger pieces are ok.

Add melted butter, crab, egg, lemon juice, parsley, salt, pepper, and sauteed vegetables. Mix together until everything is well incorporated.

Separate into 4 equal portions.

Lay your 4 haddock filets on a clean work surface.

Form a portion of stuffing into a cylinder about the width of the haddock at its widest.

Roll the haddock up around the filling starting with the thin end.

Secure with toothpicks if necessary.

Cover with foil (or use a baking pan with a cover) and bake at 350°F for 20 minutes.

Uncover and bake for another 10 minutes.

For sole or flounder: you will need 2 filets per person, as they are very small.

If you substitute shrimp or scallops, chop them up a bit and sauté for a minute or two with the celery, green onions, and garlic.


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Storing Crab Stuffed Mushrooms

Crab stuffed mushrooms can be made ahead of time to make your life easier. Here are some tips on how to store and reheat them:

Uncooked Stuffed Mushrooms

I like to prepare my mushrooms completely ahead of time to save myself stress. Just make sure you keep the stuffing separate from the mushrooms until you are ready to bake them. This will prevent them from becoming soggy. Once again, they are best served straight out of the oven when the cheese is melty!

Freezing Stuffed Mushrooms

I know some of you out there are just as obsessed with freezing food for later as I am, but these mushrooms are not the best candidate for the freezer. The texture will become mushy when you reheat them and it will be hard to get that top layer of crispiness. It’s best just to serve these bad boys fresh!