Description
An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try – it will be a keeper. Great with salad and rice or potato! Enjoy.
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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6