Eye Fillets with Crab

    (6)
    25 minutes

    When you want the perfect thing for a romantic dinner try preparing tender eye fillet steaks with a crab and butter topping. Amazing!


    6 people made this

    Ingredients
    Serves: 2 

    • 500g fresh lump crabmeat
    • 3 tablespoons butter, melted and cooled
    • 2 tablespoons olive oil
    • 2 eye fillet steaks
    • coarse sea salt and coarsely ground black pepper to taste

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat an oven to 220 degrees C. Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
    2. Pat fillets dry and season with salt and pepper. Heat olive oil in large heavy frypan over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side.
    3. Transfer fillets 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. Top each fillet with the crabmeat and butter mixture.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (5)

    by
    29

    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.  -  31 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    15

    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!  -  04 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    7

    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.  -  26 May 2010  (Review from Allrecipes USA and Canada)

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