Baked Haddock With Creamy Crab Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/16/22
Baked Haddock With Crab Sauce
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings

The creamy crab sauce complements this simple baked haddock recipe 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.

Ingredients

  • 1 to 1 1/2 pounds haddock fillets

  • 4 tablespoons (2 ounces) unsalted butter

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Sauce:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 3 green onions, thinly sliced

  • 2 teaspoons minced fresh parsley

  • 1 cup half-and-half, or light cream

  • 4 to 6 ounces crabmeat, cooked and flaked

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Chopped fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F/180 C/Gas 4.

  3. Melt 4 tablespoons of butter in an 11 x 7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper.

  4. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.

  5. 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.

  6. 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 crabmeat and salt and pepper, to taste.

  7. Arrange haddock on a platter or serving plates and top with crab sauce.

  8. Garnish with fresh chopped parsley, if desired.

  9. Serve and enjoy.

Tips

  • 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.
Nutrition Facts (per serving)
487 Calories
20g Fat
4g Carbs
69g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 487
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 59%
Cholesterol 343mg 114%
Sodium 1626mg 71%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 69g
Vitamin C 11mg 53%
Calcium 218mg 17%
Iron 2mg 10%
Potassium 1147mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)