Crab Stuffed Haddock
Servings: Approx. 6
Cook time: Approx. 55 minutes
Ingredients
3 tablespoons olive oil
1 stalk celery, finely chopped
3 green onions, finely chopped
1 teaspoon minced garlic
1lb of Guptill’s Crabmeat
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) Guptill’s haddock fillets
Instructions:
Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. In a skillet, heat olive oil over medium heat, then cook celery, green onion, and garlic until soft. Stir in crabmeat, bread cubes, egg, Romano cheese, lemon juice, tomato, salt, and 1/4 teaspoon pepper until well combined.
Place haddock fillets in the baking dish, brush with melted butter, and top half of each fillet with the crab mixture. Fold over and secure with toothpicks if needed. Sprinkle with any leftover stuffing and drizzle with remaining butter. Cover with a lid or foil.
Bake for 20 minutes, then uncover and bake for an additional 10 minutes until the top is browned and the fish flakes easily.
