Crab Stuffed Haddock Recipe

Name: Crab Stuffed Haddock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 egg, beaten; 1/2 cup grated Romano cheese; 2 tablespoons lemon juice; 1 tomato, seeded and diced; 1/8 teaspoon ground black pepper; 5 tablespoons butter, melted; 6 (4 ounce) haddock fillets

Servings: persons

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
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, beaten
1/2 cup grated Romano cheese
2 tablespoons lemon juice
1 tomato, seeded and diced
1/8 teaspoon ground black pepper
5 tablespoons butter, melted
6 (4 ounce) haddock fillets

1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2
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.
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 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.)
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.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 stalk celery, finely chopped, 3 green onions, finely chopped, 1 teaspoon minced garlic, and more.

Yes, Crab Stuffed Haddock falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Haddock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions