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Bake & Roast

Baked Crab-Topped Haddock
1 tablespoon olive oil
1/2 cup Shallot, finely chopped
1/2 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1 each egg
2 tablespoons Reduced-fat mayonnaise
1 tablespoon Fresh lemon juice
1 teaspoon reduced-sodium worcestershire sauce
1 teaspoon dijon mustard
1 sleeve(37 crackers) reduced-fat golden snack crackers such as ritz cracker, crushed (about 1 1/3 cups)
1 lb crabmeat (canned or fresh)
2 lbs haddock fillets
2 tablespoons finely Chopped fresh parsley
1 each Lemon, cut into 8 wedges
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Baked Crab-Topped Haddock

Baked Crab-Topped Haddock

Baked Crab-Topped Haddock
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Preheat oven to 350 degrees. Spray a 9-by-13 inch baking pan with vegetable cooking spray.
2. Heat oil in a medium skillet over medium heat. Add shallots and cook, stirring frequently, until they begin to soften, about 5 minutes. Add garlic, pepper, salt, and paprika. Stir until evenly blended, and remove from heat.
3. In a large bowl, whisk together egg, mayonnaise, lemon juice, Worcestershiresauce, and mustard. Add cracker crumbs, crabmeat, and shallot mixture. Stir gently until evenly blended.
4. Arrange haddock in prepared pan in an even layer. Spread crab mixture evenlyover the top. Bake until haddock is cooked through and crab topping is golden, about 22 to 25 minutes. Cool for 5 minutes, then transfer to serving platter. Garnish with parsley and lemon wedges.
Source: Hannaford fresh Magazine, March - April 2012