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Here’s my go-to recipe for haddock with crabmeat stuffing, featuring fresh fish fillets topped with a homemade mixture of sweet crab, herbs, and seasoned breadcrumbs.
This seafood dish has become my family’s Friday night favorite, and I often make extra stuffing to keep in the freezer for busy weeknights. Nothing beats the combination of flaky fish and rich crab meat, especially when it’s this easy to prepare!
Why You’ll Love This Stuffed Haddock
- Restaurant-quality dish – This stuffed haddock tastes like something you’d order at a seafood restaurant, but you can make it right in your own kitchen for a fraction of the cost.
- Quick preparation – Despite its fancy appearance, this dish comes together in less than an hour, making it perfect for both weeknight dinners and special occasions.
- Double seafood goodness – The combination of flaky haddock and sweet lump crabmeat creates a delicious seafood duo that’s hard to resist.
- Simple ingredients – Most ingredients are common kitchen staples, and the seafood can be found at any grocery store’s fish counter or frozen section.
- Healthy main course – This protein-rich dish is loaded with lean fish and vegetables, making it a nutritious choice for dinner.
What Kind of Haddock Should I Use?
Fresh haddock is your best bet for this recipe, but good-quality frozen haddock fillets will work well too if that’s what’s available at your local market. Look for fillets that are firm and white with a slightly pinkish tint – they should be free from any strong fishy smell. When shopping, you’ll typically find haddock sold as either “scrod” (smaller fish) or standard fillets, and either type will work great for this stuffed preparation. If you’re using frozen haddock, make sure to thaw it completely in the refrigerator overnight and pat it dry with paper towels before stuffing to ensure the best results.
Options for Substitutions
This seafood dish is pretty adaptable – here are some handy swaps you can try:
- Haddock fillets: Can’t find haddock? Other mild white fish like cod, flounder, or sole work great here. Just adjust cooking time based on the thickness of your fillets.
- Lump crabmeat: While real crab is best, if you’re on a budget, imitation crab meat can work. You could also use flaked cooked salmon or even chopped cooked shrimp.
- White bread: Any type of plain bread works – try whole wheat for a nuttier taste, or use panko breadcrumbs for extra crunch (use about 1 cup).
- Romano cheese: Parmesan makes a perfect substitute, or try Pecorino if you can find it. Any hard, aged Italian cheese will do the job.
- Green onions: Regular onions work fine – just use about 1/4 cup finely chopped. Chives or leeks are good options too.
- Olive oil: Feel free to use butter or any neutral cooking oil like canola or vegetable oil instead.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed haddock is overcooking the fish, which can quickly turn from perfectly flaky to dry and tough – aim for an internal temperature of 145°F and remember that the fish will continue cooking slightly after you remove it from the oven. A common mistake is not properly draining the crabmeat, which can make your stuffing too wet and prevent it from holding together; make sure to gently press out excess moisture before mixing with other ingredients. When preparing the bread cubes, avoid using fresh bread as it can make the stuffing gummy – instead, let the bread dry out for a few hours or lightly toast it before adding to the mixture. For the best results, let the stuffed fillets rest for 5 minutes after cooking, which allows the juices to redistribute and makes the fish easier to serve without falling apart.
What to Serve With Stuffed Haddock?
This elegant seafood dish pairs wonderfully with simple sides that won’t overshadow its delicate flavors. Rice pilaf or roasted baby potatoes make perfect accompaniments, soaking up the tasty juices from the fish and stuffing. For vegetables, steamed asparagus or roasted green beans work really well – just add a squeeze of lemon to tie the flavors together with the fish. If you want to keep things light and fresh, a simple mixed green salad with a light citrus dressing makes a great side dish that won’t compete with the crab and haddock combination.
Storage Instructions
Keep Fresh: Once cooled, place your stuffed haddock in an airtight container and keep it in the fridge for up to 2 days. The sooner you enjoy it, the better it’ll taste, as seafood is best when fresh. Try to separate the portions with parchment paper to maintain the stuffing’s texture.
Make Ahead: You can prep the crabmeat stuffing up to a day in advance – just keep it covered in the fridge. When you’re ready to cook, stuff the haddock fillets and bake as directed. This is super handy when you’re planning a dinner party!
Warm Up: To warm up leftover stuffed haddock, place it in a covered baking dish in a 275°F oven for about 15 minutes, or until just heated through. Be careful not to overheat, as this can dry out the fish. A sprinkle of water in the dish helps keep the fish moist while reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 130-150 g
- Fat: 110-120 g
- Carbohydrates: 40-50 g
Ingredients
- 3 tablespoons olive oil
- 1 stalk celery, chopped finely
- 3 green onions, sliced thinly
- 1 teaspoon garlic, minced
- 1 (6-ounce) can lump crabmeat, drained
- 3 slices white bread, crusts removed and cut into cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1/2 cup romano cheese, grated
- 2 tablespoons fresh lemon juice
- 1 tomato, deseeded and diced
- 1/8 teaspoon black pepper
- 5 tablespoons melted butter
- 6 haddock fillets (4 ounces each)
Step 1: Preheat Oven and Prepare Baking Dish
Start by preheating your oven to 375 degrees F (190 degrees C).
While the oven is heating up, lightly grease a 9×13 inch baking dish to prevent the haddock fillets from sticking during baking.
Step 2: Prepare the Crab Stuffing
In a skillet, heat some olive oil over medium heat.
Add chopped celery, green onion, and minced garlic, and cook for a few minutes until they soften.
Remove the skillet from heat and incorporate the crabmeat, bread cubes, beaten egg, Romano cheese, lemon juice, and diced tomato into the skillet.
Season this mixture with salt and 1/4 teaspoon of pepper.
Mix everything together until well blended.
Step 3: Assemble Haddock Fillets
Lay the haddock fillets evenly within the prepared baking dish.
Brush each fillet with melted butter to enhance flavor and promote browning.
Take a heaping tablespoon of the crab stuffing and place it onto one half of each fillet.
Fold the other half over the stuffing to enclose it.
You can use toothpicks to secure the fillets if desired.
Sprinkle any remaining stuffing over the fish and drizzle with any leftover melted butter.
Step 4: Bake the Haddock
Cover the baking dish with a lid or aluminum foil to prevent drying out during baking.
(If you wish, the dish can be refrigerated at this point and baked later.) Place the covered dish in the preheated oven and bake for 20 minutes.
After 20 minutes, remove the cover and continue baking for an additional 10 minutes.
This will allow the top to brown and ensure the fish flakes easily with a fork once done.
Step 5: Serve and Enjoy
After removing the dish from the oven, let it cool slightly before serving.
Enjoy the flavorful haddock stuffed with a delicious crab mixture, perfect for an elegant dinner.