Crabhaddockbake Recipes

CRAB STUFFED HADDOCK

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• 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.
• 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.)
• 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.

LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE

Steps:

• Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
• For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
• Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
• Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
• Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
• Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

CRAB BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Combine all ingredients except crackers, adding enough milk to make dip consistency. Place in a small baking dish and bake for 15 minutes. Serve hot on crackers.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

CRAB & HADDOCK BAKE

Steps:

• Heat oven to 350°F
• Place the crackers in Ziploc bag and crush them.
• Melt half the butter and mix the crumbs, crab and butter in small bowl.
• Put stuffing in shallow dish.
• cut fish into 4 equal parts and arrange them over the haddock.
• Dot with remaining butter and season with salt and pepper.
• bake 20 minutes.
• For extra zest, add some lemon juice to the stuffing.