Haddock With Creamy Crab Sauce
- 1 to 1 1/2 pounds haddock fillets
- 4 tablespoons butter
- salt and pepper
- 4 to 6 ounces crabmeat, flaked
- 2 tablespoons butter
- 2 tablespoons flour
- 3 green onions, thinly sliced
- 2 teaspoons fresh minced parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup half-and-half or light cream
- parsley for garnish, if desired
Heat oven to 350°.
Melt butter in an 11x7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.
Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in flour until smooth and bubbly. Add the green onions, parsley, salt, and pepper, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the parsley and crabmeat; heat through. Arrange haddock on a platter or serving plates and top with a little of the crab sauce. Garnish with parsley, if desired.