CARPETBAGGER STEAK



3-4 steaks, 10-20 oz. each, minimum 3/4" thick

4 cloves garlic, diced

8 oz King Crab meat or lump crab meat

4-6 oz. sea scallops, thinly sliced

2-3 Tbs. butter

3 shallots, diced

cayenne pepper

2-3 oz cooking sherry or brandy

bread crumbs



Have your butcher, or you can also do it, cut pockets into the steaks.

Sprinkle cayenne pepper into the lining of the pocket. Saute crab

meat, garlic, shallots and a little cayenne pepper in melted butter

over medium heat, approx. 5 min. Add sherry, cook 1 minute. Turn

off heat, add enough bread crumbs so mixture will hold together, but

all excess liquid is absorbed. Cool to room temp. Stuff steaks,

close pocket with toothpicks. Pan fry, broil or grill to desired

doneness.