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
Nutrition Facts (per serving)
487 Calories
20g Fat
4g Carbs
69g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 487
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 59%
Cholesterol 343mg 114%
Sodium 1626mg 71%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 69g
Vitamin C 11mg 53%
Calcium 218mg 17%
Iron 2mg 10%
Potassium 1147mg 24%
*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 (2 ounces) unsalted butter

  • Salt, to taste

  • Freshly ground black pepper, to taste

For the Sauce:

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 3 green onions, thinly sliced

  • 2 teaspoons minced fresh parsley

  • 1 cup half-and-half, or light cream

  • 4 to 6 ounces crabmeat, cooked and flaked

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • Chopped fresh parsley, for garnish

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 x 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 crabmeat 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.