Home » Recipe » Crab stuffed Filet
Full Page 3x5 Card 4x6 Card Add to Recipe Box

Crab stuffed Filet

Ingredients:
4 (6 oz.) Filet Mignon
1 cup lump crabmeat
1 tbsp. celery, minced
1 tbsp. onion, minced
3 tbsp. mayonnaise (or sour cream)
1 egg yolk
1/4 tsp. dried mustard flour
Juice of half a lemon
salt and pepper
Directions: Slice the Filet Mignon 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.
Servings: 4
Source: KC Steak Company

Related Recipes

Filet Mignon with Blueberry Port Sauce

View Detail

Filet Poele

View Detail

Review

Rate/Review this recipe
This recipe has not been rated yet. Be the first to rate/review this recipe
Back

Recommended Items


Item of the Month
Ask the Chef
© 2014 Kansas City Steak Co.
Privacy Policy | Sitemap
Payments Accepted