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Rinse haddock in cold water, pat dry and place in large buttered casserole dish. Set aside.
In double boiler, make a roux of melted butter, flour, salt and pepper; add milk and stir unit it thickens to a medium consistency. Add crabmeat and sherry to sauce, then pour over haddock. Bake for 25 minutes.
Notes
This is a vintage Harbor Fish Market recipe from the archives of the Alfiero family, circa 1980. It came with a hint; To keep your crabmeat at it's freshest, place in a plastic storage bag. Put bag in bowl in refrigerator. This "moist" cold will keep you crabmeat fresher then just placing it in the "dry" cold of your refrigerator. If kept this way, your crabmeat should keep for a couple of days. This method works equally well with lobstermeat.
