Crab-crusted Haddock Recipe
garlic spinach, blistered tomato, lobster basil sauce
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Ingredients
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Crab-Crusted Haddock
Garlic Spinach
Blistered Tomatoes
Lobster Basil Sauce
Method
Crab-Crusted Haddock
- 1
Prepare the Oven
Preheat your oven to 375°F (190°C).
- 2
Make the Crab Mixture
In a bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix well until fully combined.
- 3
Prepare the Haddock
Place the haddock fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the fillets and season with salt and black pepper.
- 4
Crust the Haddock
Spread the crab mixture evenly over the top of each haddock fillet.
- 5
Bake
Bake in the preheated oven for 20-25 minutes or until the fish is cooked through and the crab topping is golden brown.
Garlic Spinach
- 6
Sauté Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic cloves and sauté until fragrant, about 1 minute.
- 7
Cook Spinach
Add fresh spinach to the skillet and season with salt and black pepper. Cook until the spinach is wilted, about 3-4 minutes.
Blistered Tomatoes
- 8
Prepare Tomatoes
In a separate skillet, heat olive oil over medium-high heat. Add cherry tomatoes, salt, and black pepper.
- 9
Blister the Tomatoes
Cook until the tomatoes start to blister and burst, about 5-7 minutes, stirring occasionally.
Lobster Basil Sauce
- 10
Sauté Garlic
In a saucepan, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 11
Make the Sauce
Add the lobster meat and heavy cream to the saucepan. Stir and bring to a simmer. Stir in the fresh basil, lemon juice, salt, and black pepper, cooking until slightly thickened, about 5 minutes.
