April 25th, 2008

Crab Meat + Filet = De-lish

By

Want a treat from both the land and sea this weekend? Try this recipe for Filet Mignon stuffed with lump crab meat. 

It’s like a wonderful present. The outside is appealing enough, but then you get to what’s inside! Oh, man!

Let me know how you like it!

Crab Stuffed Filet
(serves four)
4 6oz Filet Mignon
1 Cup lump crab meat
1 Tablespoon celery minced
1 Tablespoon onion minced
3 Tablespoons Mayonnaise (or sour cream)
1 egg yolk
¼ teaspoon dried mustard flour
Juice of half a lemon
Salt and Pepper

Slice the filet through the middle of the side – three quarters of the way through the steak — and open up like a book.  This is called “butterflying” and is often used to stuff various cuts of meat.  In the meantime combine the remaining ingredients in a large bowl and mix thoroughly but gently, taking care to keep the lumps of crabmeat intact.  Place a quarter of the mixture on one half of each of the opened filets and fold the top part closed, be gentle and don’t press out the filling.  Place the stuffed filets in a baking dish or sheet and place in the oven for 20 minutes or until the meat is cooked to desired doneness.