Haddock Topped with Crab Meat (gluten-free)

The inspiration for recipe came from several restaurant meals where I found the flavor of crab meat was disappointing because it was disguised by Haddock dinner with crab meat topping , sweet potatoes, and asparagussauces. Crabmeat has a delicate and lovely flavor. I tried to find a recipe that I thought would enhance the taste and finally came up with my own – baked Haddock smothered with crab meat that has been carefully heated in butter.

An added benefit of this dish is that it is easy to make and always a hit.

Serves  4


  • 1 ½  – 2 pounds Haddock (or other white fish), about 4 – 6 fillets
  • 2 tablespoons of mayonnaise or olive oil
  • About 1 tablespoon of fresh lemon juice
  • Garlic powder to taste
  • 2 tablespoons of butter
  • ½ pound of fresh cooked crabmeat

Line a baking dish with aluminum foil (it makes for easy clean-up), arrange the haddock on the foil in a single layer. Spread mayo or drizzle the oil on top of the fish. Squeeze lemon juice evenly over the fish and sprinkle with lightly with garlic powder. Bake at 400° F for 18 – 20 minutes.

Meanwhile, melt the butter slowly in a small saucepan. Add the crabmeat and gently heat, stirring frequently, until hot but not boiling. Do not cook the crabmeat, just heat it through.

To serve, place a fillet of haddock on a plate, top with ¼ of the heated crabmeat.

Serve with a sweet potato and a green veggie for color and nutrition.  I served this one last month  with asparagus and winter squash.

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