A recipe from Riverfront Restaurant, Chilhowie
Chef Blackstone’s Steak Oscar
¼ pound lump crab
¼ cup cream cheese
2 tablespoons sour cream
2 tablespoons Duke’s mayo
3/8 tablespoon Old Bay
1 teaspoon fresh lemon juice
½ teaspoon parsley
pinch cracked black pepper
2 teaspoons pecorino romano
cheese, grated
dash Texas Pete
Mix all ingredients, then gently fold in crab.
4 4-ounce tenderloin steaks
sea salt
cracked pepper
olive oil
Roll steaks in olive oil, sea salt and cracked pepper. Grill to desired doneness. Top steak with crab. Broil until slightly carmelized, approximately 2 minutes.
Serves 4
