Baked Haddock With Crabmeat Stuffing
- 2 pounds haddock, rinsed and patted dry
- 1 to 2 t. lemon juice
- Butter to grease baking dish
- Stuffing:
- 1 T. butter
- 3 scallions, sliced
- 7 ounces fresh Maine crabmeat
- 1/2 cup fine, plain breadcrumbs
- 1/2 cup grated cheddar cheese
- 3 T. half & half
- salt and pepper, to taste
- Preheat oven to 350 degrees.
- Grease 13 X 9 inch baking dish. Lay prepared fish in pan, cutting as necessary to fit, layering thinner pieces on top of one another to make a uniform thickness. Brush fish with lemon juice.
- Prepare Stuffing:
- Saute scallions in 1 T. butter in non-stick skillet over medium heat until slightly soft, but tops still bright green. Remove pan from heat; cool 2 to 3 minutes. Add rest of stuffing ingredients, tossing lightly to mix. Larger pieces of crab should still be intact.
- Spoon stuffing evenly over haddock. Bake at 350 degrees, or until haddock flakes. Do not over bake, as fish will be dry and tough.
haddock, lemon juice, butter, stuffing, butter, scallions, fresh maine crabmeat, breadcrumbs, cheddar cheese, salt
Taken from www.epicurious.com/recipes/member/views/baked-haddock-with-crabmeat-stuffing-1233075 (may not work)