Ribeye & crabmeat?

OK - I bought some ribeye steaks today along with a pound of jumbo lump
crabmeat. Can anyone recommend how they'd prepare and combine these two
ingredients? I'm inclined to pan-sear the ribeye (rare, of course <G>)
and top with a bit of the crabmeat. I might also include some bernaise
or hollandaise sauce. That's the plan so far.

Sky

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On Sat, 30 Aug 2008 19:07:53 -0500, Sky <skyhooks@NOsbcglobal.SnPeAtM>
wrote:


Any dish like this is Ribeye Oscas

RIB EYE OSCAR
OUR HAND CUT RIB EYE
TOPPED WITH REAL CRAB,
ASPARAGUS AND
HOLLANDAISE SAUCE

Here is a link to get you going

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On Aug 30, 5:07*pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:

That combination doesn't work for me, but I am looking forward to
reading those posts from those where it does work for them. It's an
interesting combo. I would separate them. I would make a crab
cocktail, crab cakes or cheesey crab garlic bread as appetizers and
cook the steaks later.

Karen

Billy wrote:

Thanks so much for the suggestion & link. Looks like a winner, but I'll
forego the asparagus <VBG>. And, I do happen to have fresh tarragon
growing right outside my front door! Grand idea.

Sky

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"Sky" <skyhooks@NOsbcglobal.SnPeAtM> wrote in message
news:48B9E0D9.40D0@NOsbcglobal.SnPeAtM...


Lobster would work better I think. Crab and veef just doies not excite the
palete. I'd save the crab for crab cakes tomorrow.

Paul

On Sat 30 Aug 2008 07:32:02p, Paul M. Cook told us...


Personally, I'm not intrigued with any combination of seafood and meat. I
enjoy both, but prefer each on their own, and don't think that either
enhances the other.

Never liked "turf and surf" either. Give me a steak or give me a lobster,
but not one of each on the same plate or at the same meal.

That just me.

--
Wayne Boatwright

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Wayne Boatwright <[Only registered users can see links. ]> wrote:


I was in the same camp until I came across "carpetbagger steak"
recipes in Helen Brown's books. I made oyster-stuffed
lamb chops with anchovie butter and we all three agreed it
was excellent -- in a kick-ass sort of way, nothing subtle
about this preparation.

Steve

On Sun 31 Aug 2008 12:37:40a, Steve Pope told us...

I

That one would let me out, too, as I don't really care for oysters in any
form but fried. Anchovies or anchovy butter, OTOH, I really do enjoy,
often as a "seasoning", or on pizza or in Caesar salad, and in cheese
mixtures. I can imagine using anchovies witih meat as a flavor enhancer.

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Wayne Boatwright

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"Karen" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...
On Aug 30, 5:07 pm, Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:

That combination doesn't work for me, but I am looking forward to
reading those posts from those where it does work for them. It's an
interesting combo. I would separate them. I would make a crab
cocktail, crab cakes or cheesey crab garlic bread as appetizers and
cook the steaks later.

Karen
Right on! When I first read this I thought "My God!". A crab cocktail before
the steak sounds just right.

Geo