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Mouthwatering Crabmeat Pan Seared Filets

Mouthwatering Crabmeat Pan Seared Filets

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
kk0301

kk0301

This is a rich meal, perfect for a romantic dinner. I prepared this on our one-year anniversary.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 761 kcal
  • 38%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 76.4 g
  • 153%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 1033 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
  2. Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.
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Reviews

naples34102
17

naples34102

11/1/2010

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.

Nidda
10

Nidda

9/7/2010

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!

megameaghan1
4

megameaghan1

5/27/2010

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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