It’s my favorite time of year for soups and over the top diner parties
We had some friends over that we were stationed with in years past and I decided to go with surf n turf to justify large quantities of wine. The decision was Maryland Style Jumbo Lump Crab Imperial, but smoked, and a couple Ribeye Tomahawks, reverse seared. Pretty simple meal for the decadence meter to be pegged, added some duck fat fried Maitake shrooms for toppings and a béarnaise sauce to French it up a bit more
For Lump Crab Imperial:
For the Tomahawks, Salted the night before:
Day off, out to get to room temp, then onto smoker at 275. A bit of rain was coming in and hectic around the house so I went with the Traeger instead of BelFab.
Once It was at 120 pulled to rest for a while, cracked up the smoker to 300 for crab and got the Weber going to sear the steaks.
Seared the steaks over hot coals! My Boy always wants to help
Cheese and sausage apps and some mushroom soup while steaks rested and crab cooled.
After some wine and cheese, all set to slice and eat!
Plate shot with all the good stuff!
Great night with friends and incredible food, once again, thanks to SMF! Thank you for your time!
We had some friends over that we were stationed with in years past and I decided to go with surf n turf to justify large quantities of wine. The decision was Maryland Style Jumbo Lump Crab Imperial, but smoked, and a couple Ribeye Tomahawks, reverse seared. Pretty simple meal for the decadence meter to be pegged, added some duck fat fried Maitake shrooms for toppings and a béarnaise sauce to French it up a bit moreFor Lump Crab Imperial:
- 1 LBS JUMBO LUMP CRAB (I used a canned Maryland wild caught)
- 1/2 CUP MAYO (I used Dukes)
- 1 TSP WORCESTERSHIRE SAUCE
- 1 TBSP MELTED BUTTER
- 1 TSP LEMON JUICE
- 1/4 ONION MINCED
- 2 TSP OLD BAY
- 1/2 TSP GROUND MUSTARD
- 1 EGG
- 1/2 TSP PARSLEY MINCED PLUS MORE FOR GARNISH
- Preheat smoker to 300 degrees.
- Place the crab in a large bowl.
- Mix the mayo, Worcestershire, butter, and lemon juice in a separate bowl.
- Add the minced onion keep mixing.
- Then Mix in 1 teaspoon of the Old Bay and the ground mustard to combine.
- Followed by the beaten egg to combine and the parsley.
- Add the mayo mixture to the bowl with the crab, folding gently to not break up the crab meat.
- Spoon into a small 6” CI skillet. (I didn’t have 6 inch CI skillet so foiled outside of a oven safe casserole dish for protection instead)
- Place in smoker, sprinkle top with Paprika, and cook for 30 to 40 minutes until the crab imperial is golden and bubbling.
- When ready, remove to cool for 5 minutes.
- Garnish with some Old Bay and minced parsley or chives.
For the Tomahawks, Salted the night before:
Day off, out to get to room temp, then onto smoker at 275. A bit of rain was coming in and hectic around the house so I went with the Traeger instead of BelFab.
Once It was at 120 pulled to rest for a while, cracked up the smoker to 300 for crab and got the Weber going to sear the steaks.
Seared the steaks over hot coals! My Boy always wants to help
Cheese and sausage apps and some mushroom soup while steaks rested and crab cooled.
After some wine and cheese, all set to slice and eat!
Plate shot with all the good stuff!
Great night with friends and incredible food, once again, thanks to SMF! Thank you for your time!
