Baked Haddock With Creamy Crab Sauce

Baked Haddock With Crab Sauce
Baked Haddock With Crab Sauce. Diana Rattray
    45 min
Ratings

The creamy crab sauce complements this simple baked haddock perfectly. The sauce is a basic white sauce made with the addition of green onions and flaked cooked crab meat.

Serve the baked haddock with baked or roasted potatoes and steamed vegetables.

See Also
Haddock Newburg

What You'll Need

  • 1 to 1 1/2 pounds haddock fillets
  • 4 tablespoons butter
  • salt and pepper
  • Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 green onions, thinly sliced
  • 2 teaspoons fresh minced parsley
  • 1 cup half-and-half or light cream
  • 4 to 6 ounces cooked crabmeat, flaked
  • kosher salt and freshly ground black pepper, to taste
  • fresh chopped parsley for garnish, if desired

How to Make It

  1. Heat oven to 350° F (180° C/Gas 4).
  2. Melt 4 tablespoons of butter in an 11-by-7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper.
  3. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
  4. Meanwhile, in a saucepan, melt 2 tablespoons of butter over medium-low heat. Stir in flour until smooth and bubbly. Continue cooking, stirring, for 1 minute.
  5. Add the green onions to the flour mixture along with the 2 tablespoons of parsley, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the crab meat and salt and pepper, to taste. Heat through.
  6. Arrange haddock on a platter or serving plates and top with crab sauce.
  7. Garnish with fresh chopped parsley, if desired.

Tips for Cooking Fish

  • Allow 4 to 6 ounces of fish fillets per person.
  • When cutting a large fish fillet in half, cut it down the center lengthwise rather than crosswise.
  • For even cooking, when you have a thin "tail" at the end of a fillet, fold it under so the whole fillet is an even thickness.

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