Haddock Topped with Crab and Wild Rice

Tuesdays in our household mean seafood for dinner.  We adhered to this weekly routine for years –  every Tuesday we had salmon or fillet of sole or shrimps or red snapper or scallops or fish sticks, you get the drift.   One fine Tuesday, we took a pass on fish and then it was followed by another Tuesday and several Tuesdays later, we fell out of that routine.  Then one day a couple of weeks ago, I came across this recipe for stuffed fish.  I was intrigued. So I went to the grocery store with my list and bought all the necessary ingredients.  I came home, started prepping for dinner and then realized that my fish fillets were not thin enough to roll.  I was disappointed.  My brain decided to do its thing until finally a light bulb went off – use the filling as topping instead! Ding ding we got ourselves a winner! That fine Tuesday,  haddock topped with crab and wild rice was born!   In one forkful, you have your flaky white fish, soft, delicate and sweet crab meat and nutty and earthy wild rice.  Seafood Tuesdays, here we go! We’re back in the routine and we’re loving it!  If you want to start your own seafood routine in your home or just want to try something new, here’s the recipe for you:

Haddock Topped with Crab and Wild Rice1


5.0 from 3 reviews
Haddock Topped with Crab and Wild Rice
Recipe type: Dinner
  • 4-four ounce haddock fillets*
  • 4 ounces of crabmeat
  • 1 and ½ tablespoon mayonnaise
  • 1 tablespoon of parsley, chopped
  • 1 cup of wild rice blend
  • 1 garlic clove, minced
  • 2 teaspoons of olive oil
  • ¼ cup panko breadcrumbs
  • 1 teaspoon of freshly grated lemon zest
  1. Preheat oven to 450F.
  2. In a small sauce pan, bring 1 and ½ cups of water to boil.
  3. Stir in 1 cup of your wild rice blend.
  4. Reduce heat to low and simmer on low for about 15 minutes until water is almost absorbed. Remove from heat and set aside and let it cool.
  5. In a bowl, add the crabmeat, mayonnaise, parsley and cooked wild rice. Season with salt and pepper and mix. Set aside.
  6. In another bowl, mix your minced garlic, olive oil, breadcrumbs and lemon zest. Season with salt and pepper. Set aside.
  7. Cover a baking sheet with parchment paper and grease it. Lay the fish fillets on the parchment paper and top each fillet with your crab and wild rice mixture. Then top each fillet with the garlic breadcrumbs.
  8. Bake in upper third of oven until just cooked through, about 20 minutes.
  9. Serve fish with lemon wedges.
*The original recipe called for sole fillets, but I imagine you can use any whitefish.


39 thoughts on “Haddock Topped with Crab and Wild Rice

    1. Nice! We could use some reminders too when it comes to cooking and eating healthy! 😉 Thanks!

  1. I’ve said it 1000 times, but I definitely don’t make enough fish at home. Loving the idea of having a theme night each week though — that might finally get me out of this rut! And, hey, I’ve even got some crab in the fridge!

  2. Delicious! I love that you guys try to work in seafood at least once a week (yay – Seafood Tuesdays!). And I love the creative problem-solving that led to this recipe! Really, it saves an entire step not to have to stuff and roll the fish – this is so much easier, yet with all the delicious flavors! Yum! Pinning for sure! 😀

  3. Seafood Tuesdays sound like a great idea! We love fish and I am always looking for new recipes to try. This looks awesome and glad you were able to save the filling for the topping 🙂

    1. The topping was excellent! Thank you! Crab adds a bit of sweetness and it worked really well!

  4. What a fancy dish…I love the topping…crab. Looks gorgeous and so tasty…yum!
    Thanks for the recipe…hope you both are having a fantastic week 😀

    1. Thanks very much Heather! We are slowly getting back into our routine and are enjoying it once again!

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