1 Pound Lump Crab Meat
2 Tpsp Minced Parsley
3 Tbsp Dijon Mustard
1/2 Tbsp Ground Red Pepper
1/2 Tbsp Salt
1/4 Cup Melted Butter
1/8 Cup Diced Bell Pepper
1/2 Cup Panko Bread Crumbs
2 Tbsp Mayonnaise
1 Tbsp Old Bay Seasoning
1/2 Tbsp Pepper
2 Eggs
1/8 Cup Dried Red Onion
8 Fillets of Haddock (6-8 oz)


1. Preheat oven to 350°. Place Haddock fillets on greased or parchment-lined baking sheets.
2. In a large bowl, combine remaining ingredients, except crab, and mix until combined. Gently add crab and mix until evenly dispersed.
3. Shape crab mixture into eight even balls and place one ball in the center of each fillet. Gently press the crab ball on fillet to spread.
4. Bake for 15 minutes. Serve immediately.


* When mixing crab mixture, wet hands before so as not to stick.
* When adding crab, gently flake apart into the mixture.
* Enjoy the “Chef John Difference!”

Ready in 40 minutes
Serves 8 people