Haddock With Creamy Crab Sauce

Baked Haddock With Crab Sauce

D. Rattray

Haddock is a mild white fish, and a creamy seafood sauce suits it perfectly.

Ingredients:

1 to 1 1/2 pounds haddock fillets
4 tablespoons butter
salt and pepper
.
Sauce
4 to 6 ounces crabmeat, flaked
2 tablespoons butter
2 tablespoons flour
3 green onions, thinly sliced
2 teaspoons fresh minced parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup half-and-half or light cream
parsley for garnish, if desired

Preparation:

Heat oven to 350°.

Melt butter in an 11x7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.

Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, parsley, salt, and pepper, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.
Serves 4.

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Baked Stuffed Haddock
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Roughy or Haddock Creole
Easy Baked Fish - Haddock

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