Crab Stuffed Haddock

Crab Stuffed Haddock

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"An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy."
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55 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
  3. Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
  4. Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 70 Ratings

Most helpful positive review

If I could rate this wonderful recipe with a couple more stars I would do that. This was so belongs on a menu in a fine restaurant! I made a couple of changes only because I did...

Most helpful critical review

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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Least positive

If I could rate this wonderful recipe with a couple more stars I would do that. This was so belongs on a menu in a fine restaurant! I made a couple of changes only because I did...

This was good! I would definitely use a maine crab meat (a sweeter meat) instead of blue crab. Also be sure to really pat the fish dry before stuffing and baking or you'll end up with a pan of w...

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,...

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 am...

I made this for Valentine's Dinner and it was delicious. I had never cooked "non-shell" fish before, but it was simple. My only hint to cooks is to have your bread finely cubed (diced?) - or e...

This was absolutely delicious!! I made a few variations. I do not like celery so I substituted that ingredient for green onion. I also used a can of rotel instead of the fresh tomatoes. I also...

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

What a great recipe. Very easy to make and put together and what a treat for company. Talk about mouth watering, all of my guests asked for the recipe. #1 in my book for haddock.

I made this as a side dish for a Valentine's Day dinner. I followed the recipie ingredients exactly except I did add and additional can of crab. Idid follow other comments by laying the haddock ...

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