Crab Haddock Bake
Dive into the savory allure of a Crab Haddock Bake, a luxurious seafood dinner perfect for weeknights or special occasions. This recipe combines tender haddock fillets with delicate lump crab meat, all enveloped in a creamy cheddar cheese sauce infused with bright lemon juice and Dijon mustard for an irresistible depth of flavor. Topped with a golden parmesan-panko crust, this dish brings a satisfying crunch to every bite. Ready in under an hour, this crowd-pleaser offers a gourmet experience that’s easy to prepare yet elegant enough to impress. Serve with a side of roasted vegetables or crusty bread to soak up every last drop of cheesy, buttery decadence. Perfect for seafood lovers, this Crab Haddock Bake is a must-try comfort classic!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) haddock fillets
- 8 oz lump crab meat
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp white cheddar cheese, shredded
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup panko bread crumbs
- 0.25 cup grated Parmesan cheese
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Season the haddock fillets with a pinch of salt and black pepper on both sides. Place them in the prepared baking dish in a single layer.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually pour in the milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese, lemon juice, Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the cheese is fully melted and the sauce is smooth.
Gently fold in the lump crab meat, ensuring it's evenly distributed without breaking it up too much.
Pour the cheese and crab sauce over the haddock fillets, spreading it evenly to cover the fish.
In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, olive oil, and chopped parsley. Mix well until the crumbs are evenly coated.
Sprinkle the bread crumb mixture evenly over the top of the crab and haddock bake.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy, and the haddock is cooked through (internal temperature of 145°F).
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 18.5 g | ||
| Protein | 239.2 g | 478% | |
| Vitamin D | 38.6 mcg | 193% | |
| Calcium | 1857 mg | 143% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3582 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
