- 30 mins
- 50 mins
Ingredients
- 1/2 pound fresh crabmeat
- 1/2 pound (2 sticks) butte
- 2 tablespoons diced garlic
- 1 onion, diced
- 1 stalk celery, diced
- 1 cup crushed Ritz crackers
- 1 cup Italian bread crumbs
- 1/4 cup fresh parsley, minced
Preparation
Step 1
In a large pan sauté the onion, garlic and celery until the vegetables are just cooked through.
In a large bowl, mix the crushed Ritz crackers, parsley and the breadcrumbs. Add the onion mixture and mix well. Add the crabmeat and mix well. Add the melted butter in two or three parts, mixing well after each addition.
FOR HADDOCK:
Butter an individual baking dish with butter. Place a piece of haddock in the dish, folding the tail (if any) under to make the fish a little thicker at that end. Place three or four loosely packed tablespoons of stuffing on top. Drizzle with a little melted butter if you wish.
Bake at 350 degrees for 15 to 20 minutes. Serve immediately
FOR SOLE:
Butter an individual butter dish. Place a piece of sole on your work board. Place two or three loosely packed tablespoons of stuffing near the tail end and roll the fish lengthwise. Secure the fish with a toothpick and place one or two pieces of the fish in the buttered baking dish.
Drizzle with a little melted butter if you wish.
Bake at 350 degrees for 15 to 20 minutes. Serve immediately.