Crab Stuffed Haddock

Name: Crab Stuffed Haddock
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 3 slices dry white bread, crusts removed and cubed; 5 Tbsps butter, melted; 1 stalk celery, finely chopped; 1 egg, beaten; 1 teaspoon minced garlic; 3 green onions, finely chopped; 0 teaspoons ground black pepper; 0 teaspoons ground black pepper; 680 grams haddock fillets; 2 Tbsps lemon juice; 170 grams lump crabmeat, drained; 3 Tbsps olive oil; 118 milliliters grated Romano cheese; 0 teaspoons salt; 1 tomato, seeded and diced

You can never have too many main course recipes, so give Crab Stuffed Haddock

Instructions

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

Equipment you will use

Baking Pan

Oven

Heat olive oil in a skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add celery, green onion and garlic, and cook and stir for a few minutes until soft.

Ingredients you will need

Green Onions

Celery

Garlic

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.

Ingredients you will need

Romano Cheese

Bread Cubes

Lemon Juice

Crabmeat

Pepper

Tomato

Salt

Egg

Lay the haddock fillets in the prepared baking dish.

Ingredients you will need

Haddock Fillets

Equipment you will use

Baking Pan

Brush each one with melted butter.

Ingredients you will need

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.

Ingredients you will need

Crab

Equipment you will use

Toothpicks

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.)

Ingredients you will need

Stuffing

Butter

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3slices

dry white bread, crusts removed and cubed 5Tbsps

butter, melted 1stalk

celery, finely chopped 1

egg, beaten 1teaspoon

minced garlic 3

green onions, finely chopped 0teaspoons

ground black pepper 0teaspoons

ground black pepper 680grams

haddock fillets 2Tbsps

lemon juice 170grams

lump crabmeat, drained 3Tbsps

olive oil 118milliliters

grated Romano cheese 0teaspoons

salt 1

tomato, seeded and diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Haddock. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.