Baked Stuffed Haddock

The fresh cold Atlantic fish isn't as readily available in South Carolina as it is in Maine, but every once in awhile it's good to splurge and have a treat. This is a "wicked good" haddock recipe. You could use Cod or Pollock too I suppose, but not Tilapia ... that is too soft and would just turn to mush.


1 lb haddock fillets
1 medium onion, chopped
1-2 stalks celery, chopped
¼ cup butter
6 oz fresh or canned crab claw meat
1 cup bread crumbs
Salt & Pepper


Wash the haddock fillets under cold water and place in greased baking dish. Set aside. In medium skillet, melt butter and sauté onions and celery until tender. Drain crab meat, reserving liquid. In large bowl mix bread crumbs, salt & pepper with crab meat. Add celery and onion and mix well. Add enough crab meat liquid to moisten the stuffing. Spread stuffing over top of haddock. Bake 375º 20-30 minutes.

Haddock should flake apart with fork when done. Do not over cook. Serve with coleslaw.



© Crackerberries 2011