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4 oz. Phillips Crab Meat
(4) 6-8 oz. strip or tenderloin steaks
4 Portabella mushroom caps, washed and stemmed
Optional: 4 tsp. finely crushed bread crumbs

Béarnaise-style sauce:
2 Tbsp. Hellmann’s mayonnaise
2 Tbsp. melted butter
1 tsp. tarragon vinegar
1/2 tsp. tarragon, freshly minced
1/4 tsp. chervil or parsley, freshly minced
pinch each of cayenne pepper and salt

Cooking Instructions
  • In small bowl, whisk all the béarnaise-style sauce ingredients together. Gently fold in crab meat.
  • Fill mushroom caps with crab mixture and top with bread crumbs if desired.
  • Place mushroom caps over low (350°F) BBQ grill heat for 10-12 minutes or until crab mixture is heated through. If mushrooms are cooked at higher heat, place on foil liner.
  • Brush steaks with olive oil and an herbed pepper seasoning of your choice. Grill steaks over high heat to desired doneness. Serve stuffed mushroom cap on top of finished steak.

Recipe Tips: Make a second batch of sauce, without crab meat, to serve on the side for dipping. You can substitute giant white mushrooms for Portabella mushrooms.

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