Name: Crab Stuffed Haddock
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Celery, finely chopped - 1 stalk; Green onions, finely chopped - 3; Minced garlic - 1 teaspoon; Lump crabmeat, drained - 1 (6 ounce) can; Dry white bread, crusts removed and cubed - 3 slices; Salt - ¼ teaspoon; Ground black pepper - ¼ teaspoon; Egg, beaten - 1; Grated Romano cheese - ½ cup; Lemon juice - 2 tablespoons; Tomato, seeded and diced - 1; Ground black pepper - ⅛ teaspoon; Butter, melted - 5 tablespoons; Haddock fillets - 6 (4 ounce)

Ingredients for - Crab Stuffed Haddock

1. Olive oil 3 tablespoons

2. Celery, finely chopped 1 stalk

3. Green onions, finely chopped 3

4. Minced garlic 1 teaspoon

5. Lump crabmeat, drained 1 (6 ounce) can

6. Dry white bread, crusts removed and cubed 3 slices

7. Salt ¼ teaspoon

8. Ground black pepper ¼ teaspoon

9. Egg, beaten 1

10. Grated Romano cheese ½ cup

11. Lemon juice 2 tablespoons

12. Tomato, seeded and diced 1

13. Ground black pepper ⅛ teaspoon

14. Butter, melted 5 tablespoons

15. Haddock fillets 6 (4 ounce)

How to cook deliciously - Crab Stuffed Haddock

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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. Cheryl Christian