Reviewed: Oct. 31, 2010

Hubs made this for us tonite and it was simple and excellent. One pound of crabmeat certainly isn't necessary for two people, however, and almost seemed like a misprint, so use only as much as what appeals to you. He used very small filets, about 4 oz. each, wrapped them in bacon and seasoned them with Worcerstershire sauce and Montreal Steak Seasoning. He used the meat from Alaskan King Crab legs, tossing them with plenty of hot, clarified butter. If you like your steak cooked medium to medium-well as I do, you'll want to cook them a few minutes longer than the recipe directs. After Hubs was done with these?...five star good.

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Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Sep. 4, 2010

Really great idea, and a great starting point that you can build on! I used imitation crab meath, and I've also tried it with imitation lobster meat. It's delicious either way! I also like to saute the crab meeat with the butter and a splash of champaign. Yummy!

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Reviewer:

Nidda

Cooking Level: Beginning

Reviewed: May 26, 2010

The crabmeat was a total miss for me. It was way too much crab for the amount of steak and too little butter to flavor the crab. I made a sauce for the asparagus I served with it from this site's recipe Lemon Butter Seasoned Vegetables, and the sauce drizzled over the crabmeat did add some flavor. Maybe I'll take some of this extra crabmeat and make a salad.

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