Surf & Turf

Surf & Turf Part 1

Sliced Dry Aged Ribeye on a Bed of Salad with Tomato, Bacon and Blue Cheese. Add some Sautéed Asparagus. Let’s pair it with King Crab Meat Crepes with Béchamel Cream Gratin.

Let’s get cooking.

First the king crab. Into the pot for about 15 minutes at a low simmer.



All done let’s shell the meat.



FYI 3lbs of king crab get you about 17 oz of meat.



Onto the crepe filling. The players



Mix it up and cool



Now the crepe batter. The players.



Mix it up let rest.



Let’s make the topping for the crepes. Some parmesan cheese,parsley,butter and fresh bread crumbs.



Let’s season the steak and bring to room temp.



Onto part 2

Surf & Turf Part 2

Let’s make the béchamel.







Cook and combine till thick



Let’ make some crepes



Fill the crepes with the crab mixture. Put crepes in a buttered dish. Pour béchamel over crepes and then top with bread crumb topping.



Saute some asparagus



Time to cook. Mak to 375. Put the crepes and steak on



Steaks done



Waiting on the crepes to heat thru. Let’s plate.



Enjoy!

Where do I sign up for a plateful of that?

I could cram a plate of those groceries Rick!