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.

Stuffing

1 Tbsp Butter

1 stalk Celery, minced

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

1 ea Small Clove of Garlic, minced

 

4 Tbsp Butter, melted

20 ea Buttery Crackers (such as Ritz), crushed

6 oz Fresh Crab Meat

1 ea Egg, whisked

2 T Lemon Juice (fresh is best!)

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

¼ teasp Salt

¼ teasp Black Pepper

 

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.

Ingredients for Baked Stuffed Haddock

Notes

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.

Now You’re Cooking offers free cooking demos every Thursday afternoon at 5pm on Facebook Live. Videos are always saved to our YouTube Channel you can’t make the live event. Watch previous cooking demos here: https://acooksemporium.com/videos/