Baked Haddock With Creamy Crab Sauce

Baked Haddock With Crab Sauce
Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
615 Calories
43g Fat
23g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 615
% Daily Value*
Total Fat 43g 55%
Saturated Fat 25g 127%
Cholesterol 207mg 69%
Sodium 894mg 39%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 14%
Protein 34g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The creamy crab sauce complements this simple baked haddock recipe perfectly. The sauce is a basic white sauce made with the addition of green onions and flaked cooked crab meat.

Serve the baked haddock with baked or roasted potatoes and steamed vegetables.


  • 1 to 1 1/2 pounds haddock fillets
  • 4 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • For the Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 green onions (thinly sliced)
  • 2 teaspoons parsley (fresh minced)
  • 1 cup half-and-half (or light cream)
  • 4 to 6 ounces crabmeat (cooked and flaked)
  • Salt to taste (kosher)
  • Black pepper to taste
  • Garnish: fresh chopped parsley

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F/180 C/Gas 4.

  3. Melt 4 tablespoons of butter in an 11-by-7-inch baking pan. Arrange haddock fillets in a single layer, turning to coat with the melted butter; sprinkle with salt and pepper.

  4. Bake for 25 to 30 minutes, or until the fish flakes easily with a fork.

  5. Meanwhile, in a saucepan, melt 2 tablespoons of butter over medium-low heat. Stir in flour until smooth and bubbly. Continue cooking, stirring, for 1 minute.

  6. Add the green onions to the flour mixture along with the 2 tablespoons of parsley, then gradually stir in the half-and-half. Continue cooking, stirring constantly, until thickened. Add the crab meat and salt and pepper, to taste.

  7. Arrange haddock on a platter or serving plates and top with crab sauce.

  8. Garnish with fresh chopped parsley, if desired.

  9. Serve and enjoy!


  • Allow 4 to 6 ounces of fish fillets per person.
  • When cutting a large fish fillet in half, cut it down the center lengthwise rather than crosswise.
  • For even cooking, when you have a thin "tail" at the end of a fillet, fold it under so the whole fillet is an even thickness.