Craignair Inn and Restaurant

Spruce Head, Maine

Specialty Recipe

Baked Stuffed Haddock

Ingredients

15 six-ounce filets

Filling:

1 pound crab (lump crabmeat)

1/2 cup chopped celery

1/2 cup onion

2-1/2 Tablespoons parsley

1 Tablespoon Old Bay seasoning

2 cups regular bread crumbs

2 whole eggs

1/2 cup mayonnaise

2 Tablespoons Worcestershire sauce

1 Tablespoon Dijon mustard

Sauce Beurre Blanc:

2 Tablespoons chopped shallots

pinch of flour

1/2 cup dry white wine

1/2 pound soft butter

Mix all the ingredients of the stuffing together. Portion into 2 ounces and roll up in the haddock filets. Place in buttered casserole dish. Drizzle with white wine. Bake at 400 degrees for 15 minutes.

Sauce: First saute the shallots. Add the pinch of flour and the wine. Reduce by half. Gradually add the butter, whisking constantly. Strain and pour over the haddock after it is baked.

Serves: 15

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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