Baked Stuffed Haddock

This recipe came from a good friend of my dad’s, Mr. Elliott. The two went duck hunting every year in the Fall with a few other local friends and Mr. Elliott would serve this up to the crew. My dad obtained the recipe and he showed me how to make. I have been making it ever since. It was always a big hit for my Texas family and friends and for my Colorado friends. I cook this at least 2 to 3 times a year. Especially when my sister visits!! This is one of the first meals she and her husband ask me to cook for them when they are up visiting. It is a family favorite and very easy to make. I like twisting it up by adding some white wine to the dish along with other types of seafood. See the NOTES below for this. If you love seafood, this is definitely a must!!! You will be hooked immediately.

1 pound of haddock (or your choice of a white fish that you can find locally)
1 roll of Ritz crackers processed into crumbs (you can use another butter cracker)
4 tablespoons melted butter (more if needed)
4 ounces cream cheese (room temperature)
1/2 pound of crab meat
Old Bay Seasoning, Salt, & Pepper to taste
2 lemons

1. Stuffing: mix Ritz cracker crumbs, cream cheese, crabmeat, butter, and seasonings.
2. Stuff between haddock filets (2). You can also place on one filet if the haddock is really thin and roll it up. Use toothpicks to keep the rolls together.
3. Put extra filling on top of the filet. Drizzle lemon juice on top.
4. Bake in a 350 degree oven for 30 to 40 minutes.
5. Serve with a lemon wedge.

*NOTES: Sometimes I will add a 1/4 cup of Chardonnay to the butter when melting. If doing this, let the butter and wine simmer for a bit. I have also added a bit of heavy cream to the mixture as well. I sometimes buy shrimp and scallops and chop them up and add to the stuffing. You could add crawfish as well. Tweak this recipe to fit your tastes. This dish is a win win no matter how you decide to make.

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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