Memorial Day has meant the beginning of something special for Lobster Gram...not only is it the official kick off of Summer Grilling Season, it marks the official start of Lobster Gram's Third Annual Staycation Series!
This year, we start with our Memorial Day Staycation recipe: Filet Cut Rib Eye Steaks stuffed with Mini Maryland Style Crab Cakes. This recipe is fast, easy to enjoy and for a limited time, if you order the four 8 oz Filet Cut Rib Eye Steaks, we will send you one dozen Mini Maryland Style Crab Cakes to either stuff in your steaks, or enjoy as an appetizer FREE!
How easy is this recipe? Watch the video below of Dan "The Lobster Man" , Founder of Lobster Gram creating the very same recipe in his own kitchen and see for yourself!
Recipe: Mini Crab Cake Stuffed Filet Cut Rib Eye Steaks
Ingredients
- Four 8 oz Filet Cut Rib Eye Steaks
- Eight .75 oz Mini Maryland Style Crab Cakes
Melt clarified butter in a saute pan on high. Once the butter is heated, unwrap the crab cakes and place them one by one into the pan. Once all crab cakes are added, cook for two minutes and then flip with a spatula. Cook for another two minutes on the other side. Once the cakes have a light brown coat, remove them from the pan and let them rest on a plate until the steaks are stuffed. (It's also helps to eat a few crab cakes to get your appetite ready!)
Preheat your grill to high while preparing the steaks. Remove each steak from it's vacuum sealed pouch and pat dry. Holding the steak on it's side, gently cut a pouch into the steak going directly to the center. Be careful not to cut the steak in half. Once the cut has been made, take 2 crab cakes and stuff the pouch. Try to get all of the crab cake inside the cake so it does not dry out. Repeat with the three other steaks.
Once all steaks are stuffed, place them on the grill and grill with cover on until steaks are cooked to your liking. Let steaks rest 10 minutes before serving with an ice cold beer!
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