"The belly rules the mind."--Spanish Proverb

Steak with Sherried Crab Recipe

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This recipe for Steak with Sherried Crab, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Bialy
Added: Saturday, February 12, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs (separated)
1/4 C. heavy cream or whipping cream
1 Tbsp. sherry (not cooking Sherry)
1 Tbsp. olive oil
4 boneless tenderloin steaks
1/3 pound pasteurized blue crab meat
1 Tbsp. fresh lemon juice

Directions:
Directions:
Separate eggs and discard whites. Beat egg yolks with fork; add melted butter, cream and sherry. Microwave this mixture for 1 minute and 15 seconds (stirring every 15 seconds). When done, the sauce will be slightly thick and will register 140 degrees on instant - read thermometer. Do not overcook or it will curdle. Remove the sauce from microwave, cover with plastic and set aside. Heat oil in large skillet on medium heat. Cook steaks to desired degree of doneness. While steaks cook, drain the crab meat and add to the reserved sauce. Add the lemon juice and stir well. When steaks are almost done, warm the sauce in the microwave uncovered about 1 minute (stirring at 30 seconds). To serve, pour sauce over each steak. Serves 4.

 

 

 

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