Yield: 4 servings.
4 oz. Phillips Crab Meat
4 6-8 oz. strip or tenderloin steaks
4 portabella mushrooms caps, washed and stemmed
optional, 4 tsp. finely crushed bread crumbs
2 Tbsp. Hellmann's mayonnaise
2 Tbsp. melted butter
1 tsp. tarragon butter
½ tsp. tarragon, freshly minced
¼ tsp. chervil or parsley, freshly minced
pinch of cayenne pepper
pinch of salt
In a small bowl, whisk all the bearnaise-style sauce ingredients together. Gently fold in crab meat. Fill mushroom caps with crab mixture and top with bread crumbs if desired. Place mushroom caps over low (350°F) BQQ grill heat for 10-12 minutes or until crab mixture is heated through. If mushrooms are cooked at higher heat, place on foil liner. Brush steaks with olive oil and an herbed pepper seasoning of your choice. Grill steaks over high heat to desired doneness. Serve stuffed mushroom cap on top of finished steak.