Reviewed: Oct. 20, 2009

This has turned out great each time I've made it (at least three times now). I've followed the recipe at is.

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Kat4662

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Aug. 8, 2009

Yummy!!!

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CHELL66

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

Delicious--we used fresh Maine crab instead of the canned variety.

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Sudie B

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

GREAT RECIPE! I've made it once with lump crab and another time with claw meat (lumb crab wasn't available) and both times it came out YUM-O! Also, I used chopped toasted wheat bread. Hubby was skeptical about the crab at first (picky eater) but absolutely loved it! I will be adding this delicious recipe to my favorites. Thanks again!

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charlene

Cooking Level: Intermediate

Home Town: Peabody, Massachusetts, USA

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Reviewed: Jan. 6, 2009

YUMMY!!! I used wheat bread, toasted it in the oven. Didn't have romano cheese used parmesan instead, and used immatation crab. Will eat weekly.

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Kimberly

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Reviewed: Nov. 17, 2008

This is a great recipe, but it doesn't need all the fat!! There is over 150 calories worth of fat in each portion! I steam the veggies in a little water and don't add any butter and it tastes amazing and full of flavour. Shrimp also tastes great in place of crab meat and is a nice variation. I usually use low-fat parmesan, because that's what I have on hand and it works well. I really like the sweetness of bell peppers in seafood dishes, so I replace the tomato with minced bell pepper (using the same cooking process). This is one of my favorite dishes and is sooo much healthier without the oil and butter!

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familychef

Cooking Level: Intermediate

Home Town: Brandon, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 15, 2008

This was sooo good, tasted like I spent hours in the kitchen, I served it with flavored rice and a side salad.

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Bonnie

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Reviewed: Oct. 10, 2008

This recipe was absolutely terrific... We had this for dinner last night and my fiance and I ate the whole thing. I followed the recipe to a "T" except used minced vadalia onion in place of green onion cause I did not have it on hand. I have tried many recipes from this site - but this one far exceeded my expectations! DELISH.... Will definitely make again and again.....

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Cora

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Reviewed: Aug. 28, 2008

THIS IS RESTAURANT STUFF!! My 19 year old son had this at a restaurant once and loved it, so he requested it for his birthday dinner. I was doubtful that I could even come close but this recipe, with a few changes, really fit the bill. I was amazed!! My revisions are as follows: I omitted the tomato from the stuffing and added 1/4 cup of white wine to the mixture. I'm sure flaked crabmeat is the best choice, but to save money, I used imitation and it was still fine. Last of all, because I had doubled the recipe, I made it like a casserole by spreading the stuffing mixture on the bottom of a greased 9x13 dish, layering the fish filets on top, and then drizzling the top with melted butter. It baked until bubbly, about 35 minutes. WONDERFUL - THANKS FOR SHARING!!!!!

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Kathy

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Reviewed: Aug. 1, 2008

Everyone loved this dish! I Will be making this alot in the future. I am also going to try using the stuffing mix ontop of pizza.

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momof1b2g

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Reviewed: Jul. 3, 2008

this is delicious. i followed the recipe pretty closely, there's a lot to the stuffing, but it's good. i topped it over the fish to cook instead of stuffing it.. turned out great chopped up the fish and stuffing the next day for an omelette.. it was amazing!

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 27, 2008

I used this recipe with halibut by slicing the fish in thickness and putting the stuffing in the middle, then putting the rest of the stuffing on top. I used corn bread stuffing bread instead of the cubes. It turned out great!

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Kathy

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Reviewed: Nov. 3, 2007

This was great!! Didn't change a thing! The stuffing would be make any fish taste great. Will definately use again.

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BETSY0511

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 12, 2007

This recipe was different. I usually only make fish w/ breadcrumbs or spices. The stuffing was a little too moist. I'd probably cut back on the liquid if I made it again

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Kristin

Cooking Level: Expert

Home Town: Plymouth, Massachusetts, USA

Living In: Duxbury, Massachusetts, USA

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Reviewed: Sep. 14, 2007

Very good. I didn't stuff the fish, I just put the crab mix on top and baked according to the recipe's directions. Fabulous.

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thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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Reviewed: Mar. 28, 2007

Tried this and it came out quite good. Need to use fresh crabmeat - canned just doesn't cut it. I sprinkled a little Parmesan on the top and added a couple dashes of dill weed into the mix. All in all a very good baked haddock recipe. Too bad Haddock has become sooooooo expensive, but I bet cod would work just as well. Thanks for the recipe. Definitely a do-again!

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Ruthie

Cooking Level: Expert

Home Town: Portland, Maine, USA

Living In: Falmouth, Maine, USA

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Reviewed: Jan. 21, 2007

really tasty. the stuffing kept everything very moist and yummy!

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FunkyBunny

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Reviewed: Nov. 4, 2006

Loved this recipe. Expensive to make but very gourmet tasting!

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Lu

Cooking Level: Expert

Living In: Johns Creek, Georgia, USA

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Reviewed: Oct. 18, 2006

We found this to be a little bland. The stuffing had a nice flavour just not wow for us. I used grated Parmesean instead of Romano, it was all I had. I liked it more than my husband. Thanks tho for sharing with us.

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Mich

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 26, 2006

This was a great recipe. I substituted three things from the orignal. First I used lobster instead of crab, because I had some leftover. I used the end of a loaf of Italian that I oven dried, and I used a small swet onion in place of the green onions (I don't like them.) This was pretty easy to prepare and the result was wonderful. Definately worthy of company. Thanks for this delicious meal. I'm sure I will make it again with lobater or try it with crab.

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