Crab Stuffed Steak Recipes

Crab Stuffed Steak Recipes

Craving on crab meats for a long time? How about stuff it with beef steaks? Sounds good, right? Well, tastes more than good. The buttery crabs can get to further perfection if cooked well. The manipulating taste will push you further into the gravy as well. So, without any delay, let’s jump into some crab stuffed steak recipes.

Crab Stuffed Beef Tenderloin

In this recipe, we are going to fill the buttery crab with stuffed tenderloin. After that, it will be off to the oven for further perfection. Get some black pepper to bark on the way. In the final, you get a perfect crab stuffed fillet. Let’s jump into it already.


  • 1/2 pound of beef tenderloin
  • 2 snow crab legs
  • 1/4 cup of butter, melted
  • 1/4 tsp of garlic powder
  • 2 tsp of olive oil
  • 1 tbsp of kosher salt
  • 1 tbsp of freshly ground black pepper

For Caramelized Onions: –

  • 3 large-sized onions, thinly sliced
  • 2 tbsp of unsalted butter
  • 1 tsp of sugar
  • 1/2 tsp of kosher salt
  • white wine for deglazing

Directions for preparation step by step:

Caramelized Onion: –

Step 1: Get a large saucepan and heat it over medium-low settings.

Step 2: Add the sliced onions, 1/2 tsp of kosher salt, and 1 tsp of sugar. Toss to gently in 2 tbsp of melted butter. Now, toss at every 5 minutes. In time, the onions will start to reduce. It will take about 20 minutes till the onions get the caramel color. After 20 more minutes, you will get yourself a nice batch of caramelized onions. Take off and set them aside.

Step 3: Get the crabs. De-shell their legs and roughly chop the meat pieces. 

Step 4: Get the beef tenderloin. Cut directly to the middle, get the whole way down. Be careful, don’t split them.

Step 5: Get a mixing bowl. Add 1/4 cup of melted butter and 1/4 tsp of garlic powder. Now, add the chopped crabs and toss well to coat properly.

Step 6: Get the tenderloins. Spread the meat pieces, cut the sides, and place flat. Line the crab meat and caramelized onions in the center. Now, pull the flaps and tie the steak with crabmeat tightly as you can.

Step 7: After that, rub the tenderloin with some oil and season with kosher salt and freshly ground pepper. Set aside for around 20 minutes.

Step 8: Let’s get to the oven now. Preheat it to 400F

Step 9: Get the tenderloin. Off to the oven. Bake it for around 30 minutes to get a medium-rare piece. Well, time might depend on the thickness as well.

Step 10: Get the tenderloin off to the oven and let it rest for about 10 minutes. Slice into thick pieces. Serve and enjoy your crab stuffed steak.

Mignon Stuffed Crab with Peppercorn Sauce

This stuffed mignon is fancier than you can think. Following the tradition, the crab, and peppercorn sauce are the base ingredients. The variation manipulates the manner of stuffing the filets with crab, a perfect way to end the day and one of the best stuffed filet mignon recipes you will ever have. 


For stuffing crab: –

  • 2 tsp of olive oil 
  • 1 tsp of minced onion
  • 1 tsp of minced green onion
  • 1 tsp of minced garlic
  • 1 tsp of minced celery
  • 1 tsp of minced green bell pepper
  • 2 tbsp of shrimp stock 
  • 6 oz. of crab meat, diced
  • 1 tsp of cajun seasoning
  • 2 tbsp of bread crumbs

For Peppercorn sauce: –

  • 1 and 1/4 cups of beef broth
  • 1 oz. of rum.
  • 1 tsp of freshly ground black pepper
  • 1 cup of heavy cream

For the steak: –

  • 4 filet mignon steaks, 6-8 oz. each
  • 8 slices of bacon, lightly cooked
  • 1 tbsp of olive oil
  • 1 clove of garlic, minced
  • 1 tbsp of minced shallot
  • 1 cup of mushrooms, sliced
  • 1 oz. of rum.
  • 1 tsp of Dijon mustard
  • kosher salt
  • freshly ground black pepper

Directions for preparation step by step:

Stuffed Crab: –

Step 1: Get a large skillet. Heat 2 tbsp of olive oil over medium settings. 1 tsp of minced onion, 1 tsp of minced green onion, 1 tsp of minced garlic, 1 tsp of minced celery, and 1 tsp of minced green bell pepper until tender. After that, add 2 tbsp of shrimp stock, 6 oz. of crab meat, diced, 1 tsp of cajun seasoning, and 2 tbsp of bread crumbs. Give it a good stir and remove from the heat. Set aside.

Peppercorn Sauce: –

Step 2: Get a saucepan over medium settings. Add 1 and 1/4 cup of beef broth and 1 tsp of freshly ground black pepper. Simmer until it is reduced to 1 cup. Stir frequently.

Step 3: Now, add in 1 oz. of rum and 1 cup of heavy cream. Continue to simmer until it has reduced to 1 cup. Remove from the stove. Set it aside.

Steaks: –

Step 4: Slice a pocket within the aspect of every cut of meat and stuff munificently with crab stuffing. Wrap bacon around the part, insert some toothpicks. Season with salt and pepper. Set it aside.

Step 5: Heat oil during a giant forged iron frying pan over medium setting. Sauté garlic and shallot for about a minute. After that, stir in 1 cup of mushrooms. Sauté till tender. Remove the mushroom mixture, and set it aside.

Step 6: Place steaks in a frying pan, and cook to the way you want it to be done. Take away from the frying pan, and keep a lid over it.

Step 7: Deglaze the frying pan with 1 oz. of rum. Cut back heat, and stir in the peppercorn sauce. After that, add 1 tsp of Dijon mustard. Add mushroom mixture, and cut back sauce till it thickens. Take away the toothpicks and bacon, and organize filet steak and seafood on a platter. Serve and enjoy!


The crab-stuffed steaks are delicious and tooth-biting. The seafood, precisely, nailed out the steak here. The use of butter and rum helped the crab to infuse a bit more, as we can see. Better taste for yourself and leave the feedback. Don’t end up with rum, I remind.

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