1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (349g) Recipe makes 4 servings
Calories 581
Calories from Fat 283		(48%)
Amount Per Serving		%DV
	Total Fat 31.5g	48%
	Saturated Fat 16.0g	80%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 896mg		37%
Potassium 842mg		24%
Total Carbohydrate 19.5g		6%
	Dietary Fiber 0.6g	2%
	Sugars 2.6g
Protein 53.1g		106%
detailed view... how is this calculated?

Linda's Stuffed Haddock or Flounder

Recipe #218817 | 45 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Linda's Busy Kitchen
Mar 26, 2007

Talk about delicious? Try this... I make this when I want something extra delicious for company... This recipe works well with ANY white fish...I don't care what you use... Great on fresh water fish, as well as ocean fish... It would also be good with Salmon or Swordfish too!

SERVES 4 (change servings and units)

Ingredients

2 lbs haddock fillets or other white fish, of your choice
1-2 lemon, juice of
butter
36 Ritz crackers (1 sleeve)
1 (6 ounce) can crabmeat
1/2 cup butter, melted

Directions

1
Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
2
Squirt with fresh lemon juice, and dot with pats of butter.
3
Take the sleeve of Ritz crackers and crush finely in a bowl.
4
Add crabmeat to it, and mix well.
5
Add 1 stick of melted butter to it, and mix well.
6
Spread a 1" thick layer over your fish fillets.
7
Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
8
Serve with fresh lemon squirted on top.

Questions about this recipe?

Featured Reviews for This Recipe

From: hannahs dad

On Aug 24, 2009

i used Phillips lump crab meat and rolled the fillets around the stuffing. finished under the broiler. tasty for sure!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: PotziNPanz

On Aug 20, 2009

I made this while company was here, and it really impressed us all! Rich, but so good you keep eating it until every crumb is gone! I really loved extra lemon squirted all over the top of mine and drizzled with a little more butter.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: twissis

On Jul 18, 2007

This is an incredibly easy-to-fix seafood entree w/an absolutely yummy outcome! While definitely company-worthy, I made a full recipe as a 2-meal treat for DH & me. I used haddock, skipped the butter pats, used an 8 oz can of lump crabmeat & added Old Bay to the crabmeat stuffing mix. When done, there was a sizzling & lovely crab-flavored lemon butter sauce that I poured off & served in sml bowl to drizzle over the fillets. Thx for sharing this keeper & sure to be repeated recipe w/us.

8 people found this review helpful

Was this review helpful to you? YES | NO

From: Ginny Sue

On Jan 27, 2008

I made a half-recipe of this, cutting everything in half except the crab, which I used the whole can. This was very good; definitely a company-worthy dish.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews