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Last night's crab crusted filet's

ResQueResQue Posts: 1,045
edited 11:06PM in EggHead Forum
6oz filet mignon's from Whole foods with fresh outta the creek Maryland blue crab on top. Quick sear on the filet's, let rest, topped with a crab mixture, into a CI skillet and back on the egg until med rare. Very very tasty!

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Plated with fresh french bread and corn. The wife didn't want the corn grilled. :blush:

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This is Emeril Lagasse's recipe. Turned out very good.

Comments

  • HossHoss Posts: 14,600
    :ohmy: The meal looks FINE! ;)
  • ResQueResQue Posts: 1,045
    Thank you sir!
  • highpresshighpress Posts: 694
    Man that is fantastic looking. Just wondering, did you make the bread yourself? If so, excellent job on the bread as well. That has been my next thing to tackle. Very nice looking cook, thanks for sharing.
  • Looks fantastic. Did the crab mixture have any sort of cheese or other moisture to help it bind to the steak?

    I'm going to Emeril's restaurant in Orlando on Monday with clients. Will be looking for some cool ideas to try.
  • WessBWessB Posts: 6,937
    You're livin large my friend....
  • ResQueResQue Posts: 1,045
    Thanks. And yes I made the bread. So far I have made french and italian bread, sandwich rolls, kaiser rolls, and bagels on the egg.
  • ResQueResQue Posts: 1,045
    No cheese, but I like that idea. The binder was mayo and the recipe calls for bread crumbs, I used panko. thanks for the compliment.
  • ResQueResQue Posts: 1,045
    Yep. Jes' B'day is on thursday and I told her I would make this for her then. She didn't want to wait. Now I have to either take her out or find another expensive meal to make for her. :S
  • WessBWessB Posts: 6,937
    Well happy B day to her...and a half bushel of steamed crabs would fit your description pretty well...and you don't even have to do the cookin..LOL
  • ResQueResQue Posts: 1,045
    Yeah, but we eat crabs pretty regularly. Every time Jes' dad goes crabbing, he usually brings in at least 34/ of a bushel. We'll see. Maybe I'll try Boeuf Bourguignon in a dutch oven.
  • WessBWessB Posts: 6,937
    I'm sure it will be good whatever you decide..and she deserves it...
  • ResQueResQue Posts: 1,045
    That's right. You know, an amazing thing is happening right now. I am cooking a 14# brisket and using my stoker with the stoker log graph. Well, the stoker log is actually showing the temp of flat dropping while in plateau. All the while the pit temp is holding steady. Weird! :evil: :woohoo:
  • WessBWessB Posts: 6,937
    :laugh:
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