Crab Encrusted Haddock Recipe

Prep haddock

Pat haddock fillets dry with paper towels and season both sides lightly with 0.5 tsp salt and 0.25 tsp black pepper. Set aside on a tray.

Make crab crust mixture

In a medium bowl combine lump crab meat (picked over for shells), panko breadcrumbs, grated Parmesan, 2 tbsp chopped parsley, 2 tsp Dijon mustard, 3 tbsp mayonnaise, 1 tsp lemon zest and 1 tbsp lemon juice. Gently fold together so the crab retains some lumps. Taste and adjust with a pinch more salt or lemon if desired.

Build crust

Divide crab-panko mixture into four portions. Press an even layer (about 1/4 to 1/3 cup each) onto the top side of each seasoned haddock fillet, pressing gently so the crust adheres but does not compress the fish.

Sear and finish

Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add haddock fillets crust-side down and sear 1–2 minutes to lightly brown the crust (be gentle to avoid breaking). Carefully flip fillets and sear the bottom 1 minute. Transfer skillet to a preheated 400°F (200°C) oven and bake 8–10 minutes, or until fish is opaque and flakes easily (internal temp ~145°F/63°C). If you like a more golden crust, place under the broiler for 1–2 minutes, watching closely to prevent burning. Remove from oven and optionally dot each fillet with 1/4 tbsp butter to melt over the crust.

Rest

Let fish rest in the skillet 2 minutes before serving to let juices redistribute.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.

Drain and mash

Drain potatoes thoroughly and return to the hot pot for 1 minute to allow excess moisture to steam off. Mash with a potato masher or ricer until mostly smooth.

Finish mash

Stir in 3 tbsp unsalted butter and warmed 1/2 cup milk (add a little more if you prefer looser texture). Season with 3/4 tsp salt and 1/4 tsp black pepper. Fold in 1 tbsp chopped chives or parsley if using. Keep warm until serving.

Prepare and roast/sauté vegetables

Preheat oven to 400°F (200°C) if not already set for the fish. Toss trimmed green beans and halved baby carrots with 2 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet in a single layer. Roast alongside the fish for 10–12 minutes until tender-crisp and lightly browned. Alternatively, sauté in a skillet over medium-high heat for 6–8 minutes until tender-crisp.

Finish

Remove vegetables from oven or skillet and squeeze a little lemon juice from the lemon wedges over them before serving.

Divide mashed potatoes among four plates, spoon or arrange roasted vegetables beside the mash, and place a crab-encrusted haddock fillet on top or alongside. Garnish with reserved chopped parsley and lemon wedges. Serve immediately.